Has anyone used the new (possibly just new in the US) white wheat flour? Because it is made using white wheat, as opposed to red wheat, the whole wheat flour looks white and soft like refined red wheat.
I bought some the other day as I thought i could sneak it into cookies and cakes in place of refined red wheat flour.
I had trouble finding recipes, but the website said it absorbs more water than refined red wheat so it should be used in recipes for whole red wheat flour.
I used my whole wheat bread recipe with it, but it sucked up the water so much I had to add an entire extra cup! It litteraly disappeared, and left half the flour was still dry and I couldn't work it in so I just added more water.
It raised well, but it is cooking now and doesn't look like it fluffed up too much more.
I will let you know how it tastes...
Anyone have recipes or know how to alter recipes for white wheat flour? I think I read that the us has been shipping most of it's white wheat to australia and not selling it here until now, so any aussies know what I am talking about?
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