The Best Flour for Healthy Baking

Whole wheat pastry flour is also a good choice. It doesn't have the heavy density that whole wheat flour does but has more nutrients than white. I DO use white whole wheat flour also but I pay extra for King Arthur's brand as I think it tastes best. PS I love your youtube channel! :)

Barrie

Yes! Great tip, Snack Girl. I also find Whole Wheat Pastry flour works really well as a white flour substitute as well. I like having two options since not all markets sell white whole-wheat.

Katie @ Mom's Kitchen Handbook

I have a friend that uses the gluten free type flours like rice flour coconut flour stuff like that. I didn't even know that white whole wheat flour existed. I'll try to remember that you have to add more moisture should I get around to baking with it.

Tabatha

White whole wheat did NOT work well for my Hamentashen 3 cornered cookies, so I am redoing them with regular flour.

Rhoda

Thanks, Lisa! Since I've seen the white whole wheat on this website so often, I've bought a bag but am still waiting for the chance to use it. Guess it won't be on the hamentashen I'm making this week! (thanks Rhonda) Maybe it doesn't roll out well and is better in dropped cookies, breads, etc. But I'm definitely going to try the white whole wheat. Love the videos, Lisa!

Robin

The last time I made pizza dough, I used quinoa flour (found at my local bulk food store). It did make the dough a little more dense than white flour dough, but not as bad as whole wheat, and I really liked it. I will be trying it in my bread machine next.

Mel

My husband was cheap when he got our internet service. If we watch many videos we run out of data. Wish I knew the answer but not bad enough to run out of internet before the month is over.

Margaret

I have been using WWP flour for a couple years now. I have a muffin made with WWP flour, oats, and wheat germ and/or flax seed every day. I add whatever fruit is in season or add dried fruits to muffins and substitute fat free yogurt or unsweetened applesauce for oil. I use whole wheat flour with beer bread as I think the coarser texture taste better then WWP flour.

Deanna