King Arthur White Whole Wheat Flour

Posted on: Mon, 03/26/2007 - 11:58am
falcon's picture
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Joined: 07/03/2004 - 09:00

Spoke to a rep. at King Arthur Flour who assured me that all their signature flours were peanut/tree nut/sesame safe.

I tried making bread with the white whole wheat flour since my son won't eat regular whole wheat bread. The recipe I normally use with Gold Medal white flour totally flopped. Anyone use this flour?

What adjustments do you make when using it in recipe that calls for standard white flour?

Can you use it in a whole wheat recipe at the measurements called for regular whole wheat?

Thanks. K-

Posted on: Tue, 03/27/2007 - 12:34am
bethc's picture
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Joined: 04/18/2005 - 09:00

Well, if it's whole wheat flour, you can't make bread with only that. You normally have to make it with part white, part whole wheat. In any case, it would be very heavy and not raise well. I'm not an expert on this, so hopefully someone else can tell you specifically, but I think adding wheat gluten also helps if you don't blend flours. You might want to find a book on bread making at your library to give you guidelines.

Posted on: Tue, 03/27/2007 - 12:47am
bonestable's picture
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Joined: 04/05/2005 - 09:00

I use the King Arthur signature flours (bread, all purpose, whole wheat and white whole wheat). We are also avoiding peanuts, tree nuts and sesame.
I do not use the white whole wheat for bread. For bread I either use the bread flour, or, more often, a combination of bread and whole wheat flours. For whole wheat bread I use at least 50% bread flour and the rest whole wheat.
I'm not sure what is special about the bread flour, but I have found that bread does not work so well without it. You can combine other flours with it, but I have always needed some bread flour to make it rise properly and have a good texture.

Posted on: Tue, 03/27/2007 - 3:14am
kandomom's picture
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Joined: 01/12/2006 - 09:00

Bread flour has more gluten- this results in a 'higher' loaf.
I use King Arthur White Whole Wheat (just brought some home today). I make my bread using a bread machine. I have not done any adjustments when I use the flour. For white bread recipes I use 50/50 of wheat and bread flour.
I use white whole wheat flour when I make cookies (rather than all purpose). They taste fine.

Posted on: Tue, 03/27/2007 - 7:02am
MarkiesMom's picture
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Joined: 02/23/2006 - 09:00

Bread Flour has a protein content of 11.5 - 13.5 %
Soft Whole Wheat 11%
Hard red winter wheat 13%
Hard whole wheat up to 16%
Whole wheat flour is made by grinding the whole wheat kernel including the bran and germ -- when you use it to make bread, you will get a heavier final product than bread made with white flour because the gluten strands are cut by the sharp edges of the bran flakes.
You really have to play around with recipes -- start by incorporating a smaller percentage of the wheat flour for the white flour, and work your way up to what you like (usually no more than 50% whole wheat). Sometimes you need to add more liquid to a recipe when substituting whole wheat flours.
I'm presently in culinary school -- in the bakery right now, if you have any questions.

Posted on: Tue, 03/27/2007 - 12:22pm
falcon's picture
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Joined: 07/03/2004 - 09:00

Thanks so much for the info about the whole wheat flour.
What is the advantage of using barley flour in baked goods? It seems to be in a lot of products. Does it do something particular to the consistency? I noticed it in granola and granola bars recently.
I am struggling to make granola bars that stay together and are not too crunchy or too cakey. Any suggestions? Was wondering contribution the barley flour makes.

Posted on: Tue, 03/27/2007 - 9:24pm
anonymous's picture
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Joined: 05/28/2009 - 16:42

I use KA White Whole Wheat Flour all the time. Well, either that or Hodgson Mill's White Whole Wheat.
What I've done (sometimes, it depends on the recipe) is to add between 2 Tablespoons up to 1/4 cup more flour to the recipe. My breakfast loaves turn out great. My hamburger and hotdog buns are done this way too, unless I choose to use a 50/50 mix. The kids like the 50/50 blend for their lunchbox sandwiches.
Sometimes it helps just to use a different recipe too. Since my wonderful bread machine jumped to it's death on my kitchen floor (due to a jammed bread pan spindle), I've been using my Kitchen Aid Mixer for the dough and trying the recipes that came with the Owner's manual, in addition to my old standby recipes.

Posted on: Wed, 03/28/2007 - 2:22am
kandomom's picture
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Joined: 01/12/2006 - 09:00

Falcon- have you seen these recipes from a recent granola bar recipe thread? They may help you on your quest for a homemade granola bar. Good luck!
[url="http://uumor.pair.com/nutalle2/peanutallergy/Forum1/HTML/009062.html"]http://uumor.pair.com/nutalle2/peanutallergy/Forum1/HTML/009062.html[/url]

Posted on: Wed, 03/28/2007 - 4:00am
MarkiesMom's picture
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Joined: 02/23/2006 - 09:00

Perhaps barley flour is used instead of ww flour to achieve the similar whole grain benefits of fiber without such a heavy result?
Or do you mean malted barley flour?? I believe malted flours are specifically milled for food manufacturers to improve/enhance their breads.
I know in our bakery, the only flours you'll find are hi-gluten, bread, AP, whole wheat, rye, and pastry.
That's one definite benefit to baking your own breads -- no additives, fillers, preservatives, or ingredients whose name you can't pronounce.

Posted on: Sat, 03/31/2007 - 11:20pm
falcon's picture
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Joined: 07/03/2004 - 09:00

Found a good recipe for bread using the white whole wheat on the King Arthur's website. It turned out great. Also they provide some quickie online lessons and tips. One tip which may have explained why my first attempt failed was that they recommend keeping the salt and the yeast separate. I may have put one on top of the other. This time I put them on a few inches apart and my loaf was nice and light.

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