Whole Wheat Flour question

[cyan]

Do I have to sift whole wheat flour or can I use it directly from the bag?

 

[Alix]

Sifting WW flour can be problematic as you then sift out all the stuff that makes it WW. You can sift it a bit and put the chaff (bran) back in and then measure, but you can just use it right out of the bag.

 

[cyan]

Thanx for answering so quickly!!

Caryl

 

[Dancer in the kitchen]

My first experience with WW flour . . . my then new husband dumping my entire canister of white flour out! The first time I tried cooking with WW flour, my oatmeal cookies came out like grenades! I've since found a nice combination of WW & white flour at Kroger. I forget the brand, but it's with all the other flours. Cooks just like regular flour. I DO sift when the recipe calls for it, but like Alix said, you also sift out the chaff (the whole reason for getting WW). I just dump it back in.

If you're looking to get into the WW thing with other products (i.e., pasta), Healthy Harvest makes a blended WW pasta. Good stuff & it doesn't taste like cardboard!

Good luck with your WW recipes!

 

[cyan]

I have changed practically all white foodstuff from my diet....ww pasta; brn rice;bread....but now I want to make muffins with ww flour....i guess iI have to combine it with reg. flour?

 

[Dancer in the kitchen]

I'm no expert, but it's been my experience to mix WW & white. I don't think you'd be sacrificing too much. You'll still get your whole grain benefits. I don't know how the settlers did it, but I think our generations have been spoiled with the nice soft breads & whatnot. Just experiment with the ratios & see what's to your liking.

 

[bethzaring]

I have changed practically all white foodstuff from my diet....ww pasta; brn rice;bread....but now I want to make muffins with ww flour....i guess iI have to combine it with reg. flour?

No, you do not have to add white flour.

Yes, I sift my whole wheat (soft/cake/pastry) flour for muffins. If any flour parts stay in the sifter, just up end them back in with the flour.

Any other questions?