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Bake Some Nutritious Treats

October 6, 2010   73 Comments

Right now, you are probably thinking that the birthday cake would taste like cardboard. What crazy person would make a whole wheat birthday cake?

King Arthur Flour Giveaway

I have to admit to not being the baker of the family. My husband bakes all of our bread (see: How To Bake Your Own Healthy Bread in Five Minutes a Day) and he found King Arthur Flour in Walmart.

He brought home a bag of flour called "White Whole Wheat" and started using it instead of all purpose flour. Both types of flour are made from wheat, but there is a big difference.

In case you didn't know, wheat is a grain from a grass that is full of nutrients. But, after milling it and bleaching it, the nutrients get taken out of the grain.

Whole wheat flour contains many more of the nutrients that get removed during milling. That is why it is called "whole' because it can contain the entire grain from the wheat.

White flour (all purpose) does not have the entire grain and it is therefore very light and fluffy. It makes great baked goods that don't contain the brown tannins from the wheat flour. But, the problem is it lacks nutrients and ends up a "junk" food.

What if you could have both white flour (fluffy) and the nutrients combined? The White Whole Wheat Flour has all the nutrients of the whole wheat berry, with a milder flavor and lighter color, and it is unbleached.

It does not have exactly the same nutritional profile has whole wheat flour. Whole wheat has 14% protein content, white whole wheat has 13%, and all purpose has 8-11% protein content.

The biggest difference I found between the all purpose and White Whole Wheat is the fiber content. All purpose flour has 0.8 grams dietary fiber per 1/4 cup versus white whole wheat at 3 grams per 1/4 cup! That is more than 3 times as much. Whole wheat flour has 4 grams of dietary fiber per 1/4 cup.

You will have to alter your recipes a little bit to accommodate the extra protein. For example in my overnight pancakes recipe (see: A Grab And Go Breakfast With Staying Power), the bakers at King Arthur suggested that I add 1 tablespoon more of milk to make the white whole wheat flour work.

King Arthur offers both a website The Baking Circle and a phone number for baking questions - 802-649-3717 Baking Hotline to aid you in the transition to White Whole Wheat.

King Arthur Flour is giving away a 5 pound bag of King Arthur's White Whole Wheat Flour and a one issue of their newsletter The Baking Sheet to a lucky Snack Girl reader.

Just comment in the space below about your homemade baked good that could benefit from White Whole Wheat flour.

This product was received for review consideration. No other compensation was provided.


What will I win?
A 5 pound bag of King Arthur's White Whole Wheat Flour and a one issue of the newsletter The Baking Sheet.

How do I enter?
Comment below on your favorite homemade healthy baked good.

Additional Ways To Enter:

  1. Follow Snack-Girl on FaceBook.
  2. Comment on our wall about your favorite homemade healthy baked good.
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  4. Tweet this post (use the Tweet Button in the Share Box at the top of this post).
Snack-Girl can follow and count all the additional entries using magical website tools.

Am I eligible to enter?
This giveaway is offered to US residents only.

When do I find out if I am the winner?
The winner will be announced on October 13th, 2010. You will have 2 weeks to e-mail us back with your home address so we can mail the prize.


Want to read about snacks?
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Healthy Halloween Candy: Take Two
100 Calories of Snack From Russia
Chocolate Pumpkin Protein Bars - YUM!


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73 Comments:

I could use this in my pancake recipes, or new fall cookie flavors!

on October 6, 2010

love making no knead bread!

on October 6, 2010

Cookie recipes! They always come out less desirable when I use half white and half whole wheat!

on October 6, 2010

I would use this flour in my pumpkin bread!

on October 6, 2010

I make everything with unbleached (brown) whole wheat flour, no sugar, and very little oil, and they are great. One of my favorites is chocolate muffins:

http://sweetenersandlight.blogspot.com/2010/09/chocolate-mu…

They're all good, but you do have to be careful with the flour to moisture balance and allow the flour to soak a little in the liquid ingredients to allow for more absorption and a better rise. I also use a little more baking powder than conventional recipes to accommodate the heavier whole wheat flour.

on October 6, 2010

I'd like to try my pumpkin muffins with it they have a little sugar and 1 tablespoon oil.

on October 6, 2010

I already use it in my pumpkin and zucchini breads - and I substitute apple sauce for the oil. My kids LOVE it.

on October 6, 2010

I'd love to try it in my poppyseed bread that needs a complete healthy makeover!

on October 6, 2010

I have only used whole wheat flour for about 4 years. It's yummy and only adds a slight texture difference.

Also - I cut my fats in half by using Flaxseed Meal as a substitute. Healthy food is delicious.

Slightly doubt that the "white" whole wheat could be healthy....

on October 6, 2010

@Juliette - I was also skeptical - but I dug deep to find major differences between whole wheat and white whole wheat and I couldn't find any. White whole wheat is just a lighter strain of wheat - you still get a little whole wheat flavor - but less of what people dislike about whole wheat.

on October 6, 2010

I recently started substituting whole wheat flour in all my recipes. Sometimes it works, sometimes not. For the most part it seems to work and yields slightly denser baked goods with much more fiber...so I'm happy! For cookies and other treats I would recommend going 1/2 and 1/2 with all-purpose and whole wheat. But maybe the white whole wheat is what I should try?

on October 6, 2010

I would love to try the white wheat flour. I always look at it and thinking about my holiday cookies this time of year then get nervous to try it!

on October 6, 2010

I've got to add the flour to my Walmart list - I'm going this weekend. Time to start baking!

on October 6, 2010

I would use it to make pizza crust for my husband's handmade pizzas. He makes both thin crust and deep dish pizzas so the extra protein and fiber would be a good thing.

on October 6, 2010

I absolutely would use this is my banana/chocholate chip pancakes. YUMMO!

on October 6, 2010

I love this idea of white whole wheat!! I typically to a 1/3 wheat 2/3 AP ratio in my baked goods. This would really help me make my food (I bake ALL the time!) healthier and tastier. I can't wait to try it!

on October 6, 2010

how yummy does this give away sound! i say lets make pizza or some yummy raisin cookies.

on October 6, 2010

This would make pumpkin choc chip cookies even better! Health food!!!

on October 6, 2010

I get King Arthur's newsletter and would love to try their flour, but what's the difference between whole wheat flour and whole grain flour?

I've always looked for "Whole grain" in a store bought bread.

on October 6, 2010

I think this would be great in all my holiday cookies, at least we would be getting a little more nutrients in our splurges.

on October 6, 2010

We use White whole wheat or even Whole wheat flour for everything. I haven't adjusted any recipes, although, after reading your blog today, maybe I need to. From Chocolate Chip Cookies to Banana Bread, we only use those two types of flour and my kids don't know the difference! Love it!

on October 6, 2010

I would use it in my Christmas sugar cookies. I have the best, most fool-proof recipe, but they are soooo unhealthy because of the massive amount of sugar and all-purpose flour and butter... White whole wheat flour would make them a bit better, right?

on October 6, 2010

I already have their flour and am planning on using it in a recipe for yummy pie crust! :)

on October 6, 2010

I love baking pumpkin spice muffins...especially in the fall!

on October 6, 2010

I would love to try this flour with my oatmeal craisin cookies and pumpkin spiced bars!

on October 6, 2010

I bake my own whole wheat bread. We very rarely ever buy anything baked.

on October 6, 2010

My pancakes could definately be altered for the better whith whole wheat flour! Especially for the kids!

on October 6, 2010

I would use it in everything! It is almost time to start baking cookies and bread for the holidays! I also would use it to make homemade pizza for the family.

on October 6, 2010

I would use this flour in my banana nut bread - Mom's recipe!

on October 6, 2010

This is great... We LOVED your overnight pancakes the last time I made them, but I was thinking I'd like to try them with my whole wheat flour. It sounds like this white whole wheat flour is the answer! I'd love to use it in the overnight pancakes, banana bread, and this year I'm hoping to make lots of pumpkin bread from the pumpkins we are growing... I'll be looking for this on my next shopping trip for sure. Thanks!

on October 6, 2010

I could use the flour in my Christmas cakes & cookies. The pancake recipe would be very good with this flour. :)

on October 6, 2010

I WISH our local Wal-Mart carried this particular product! I would love to try it for everything from home made bread to hand-patted tortillas, for cakes to cookies for my munchie little granddaughters that I babysit, and for the ever-popular taco pie that my "reluctant to eat better" hubby loves so much! I'm going to start looking around for this flour, and see if any one else in my area may carry it!

on October 6, 2010

I would use the white whole wheat flour for my grandmother's white bread recipe. I've never managed to make a good loaf of her brown (whole wheat) bread, so this would be a great way to make the white bread healthier!

on October 6, 2010

I want to make pancakes with this! I love pancakes, but considering the whole point is for it to be fluffy and soft, using whole wheat or whatnot would totally not work. D: So definitely pancakes~~

on October 6, 2010

I could so use this for my stepdaughters birthday cake next month!! Wooooo!! Send it on over :0)

on October 6, 2010

I'm so glad to read your take on white whole wheat! I'd also looked (not very deeply) for differences between it and the other two with little result. And, I love that King Arthur makes it - I never believed my mom about the difference with King Arthur until I tried it. Holy Cow! There's really a difference between flours. I would use this in everything - zucchini bread, pumpkin bread, cookies, pancakes! (PS - the King Arthur instant chat function is phenomenal - called them for help with my son's birthday cake with stellar results!)

on October 6, 2010

I will use it when breading chicken, in my protein bars, and of course when I make your awesome bread recipe!

on October 6, 2010

I would love to try this flour. My husband does not like things made with whole wheat flour. With this flour he probably wouldn't know he was eating healthier.

on October 6, 2010

cobbler. we love us some berry cobbler and made with white whole wheat is the best of both worlds

on October 6, 2010

I could use this White Whole Wheat flour in cookies.

on October 6, 2010

Would be great in scones!

on October 6, 2010

I would love to use this in cakes and cookies! Actually, everything I bake. Muffins, breads, pancakes...

on October 6, 2010

I would use this in making Halloween cupcakes!

on October 6, 2010

I follow you on twitter as 4HSGLRY

on October 6, 2010

I recently converted to using whole wheat flour in most of my recipes. I think it is best in breakfast muffins. Keeps it just the right texture.

on October 6, 2010

I'd try it in my chocolate chip cookies!

on October 6, 2010

I'll be on the lookout for this! With fall finally here I make breads and doughs in my bread machine. My kids just won't eat the whole wheat, no matter how I try to disguise it! We also make a lot of cookies and once they're baked no one would ever know I used a whole wheat flour.

on October 6, 2010

I tweeted your giveaway!

on October 6, 2010

I would use it to make a new pumpkin coffee ckae recipe I just found!

on October 6, 2010

I actually like to make the KAF chocolate donuts from their mix - not healthy - but sooo good!

on October 6, 2010

It would be awesome in these coconut lavender cupcakes that I make!!!!

on October 6, 2010

Naan! My husband is East Indian and loves his Naan (I love it too!). We tried using whole wheat and it just didn't work. This sounds like a perfect thing to try!

on October 6, 2010

Would love to try this in my muffins, especially if it is cheaper than the whole wheat pastry flour I currently use!

on October 6, 2010

I have some healthy muffin recipes that could get even healthier!

on October 6, 2010

We eat alot of homemade veggie pizza, and this would make it even healthier!!!

on October 6, 2010

I'm still figuring out how to bake with whole wheat so I stick mostly to pizza dough and muffins so far. Next up, scones.....

on October 6, 2010

i use whole wheat flour in all of my baking & in pancakes :)

on October 6, 2010

I will try the white whole wheat flour in my chewy energy circles. Recipe here: https://www.blogger.com/comment.g?blogID=881828850686527830…

on October 6, 2010

HOLY COW! I would love to have my husband make this for me :-) He bakes ciabatta bread all the time, so this would be a nice (healthy!) change of pace.

on October 6, 2010

I would definitely make cinnamon raisin bread.

on October 6, 2010

Right now, I make delicious bread using a recipe that requires 7 oz whole wheat flour and 4.5 oz bread (white) flour. I would be curious to try replacing the bread flour with white whole wheat flour to improve the nutrition.

on October 7, 2010

I love all King Arthur products! I've mostly replaced their regular flour with their white whole wheat but in some recipes I still go half and half. I won't bake with anything but King Arthur!

on October 7, 2010

My grandma's strawberry bread recipe could benefit from switching to King Arthur's White Whole Wheat flour; I won't feel so guilty about eating the entire loaf!

on October 7, 2010

I am looking forward to making plenty of homemade pumpkin muffins this fall. They will be even healthier with white whole wheat flour! :)

on October 7, 2010

I love King Arthur Flour products; they're probably my favorite flour company.

I would make a batch of pumpkin chocolate chip muffins or a loaf using the flour.

on October 7, 2010

I've never gotten a King Arthur Flour product that wasn't outstanding. Their customer service is great too. I think this flour would be great for pizza crust, as someone else mentioned. It would be great with muffins, too. I make a quick and easy "french" bread in the bread machine that might be interesting to try with it.

on October 7, 2010

I would use it in my Christmas cookies!

on October 7, 2010

pumpkin muffins!

on October 7, 2010

I use whole wheat pastry flour in most of my baking, but this sounds interesting! I have a great banana oatmeal cookie that it would be wonderful in!

on October 7, 2010

I'm baking healthy treats for my toddler, using fruits and veggies, using whole wheat flour would be a good step up!

on October 8, 2010

Favorite baked treat? Um, everything? Lately homemade oreos have been a hit with my friends, and i usually use at least some whole wheat pastry flour even in those. Using whole wheat pastry or white whole wheat flour makes it super easy to incorporate into baked goods, even more delicate ones.

on October 8, 2010

My homemade baked goods aren't usually very healthy, but I do try to make something not too sugary for my kids - they like my granola bars.

susitravl(at)gmail(dot)com

on October 12, 2010

Like you on Facebook (SusanBenegas)

susitravl(at)gmail(dot)com

on October 12, 2010


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