Would I be able to use white whole wheat flour

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8 Comments

Susan W. January 18, 2016
According to King Arthur and The Kitchn, you can substitute 1:1 when baking things like brownies or cc cookies. It is a little denser, so you could remove 1 TBS if you want to. You can also sift it after you measure it. If you go by weight, sift whenever you'd like. Brownies are quite forgiving.
 
Sherry I. January 18, 2016
Great, thank you so much for your help. :)
 
Susan W. January 18, 2016
You're welcome. I make those brownies quite often. Love them. Don't expect the sugar, cocoa and butter to become smooth. Doesn't happen. It smooths out after the eggs are added..
 
Sherry I. January 18, 2016
I have made this twice before, and I try to use whole wheat instead of all purpose, but not with this one. Wasn't sure what my measurements would be or if this would turn out as good as the original recipe. I'm going to try now, thanks again. :)
 
Liz D. January 18, 2016
I substitute white whole wheat flour in cookies all the time. You might want to use just slightly less whole wheat than you do white flour, as the whole wheat seems to make a stiffer batter. In my experience, most people don't even notice that the cookies are whole wheat
 
Sherry I. January 18, 2016
How much slightly less?
 
Liz D. January 18, 2016
I would guess a tablespoon or two, but as Susan W said, brownies are pretty forgiving.
 
Sherry I. January 18, 2016
Thank you for your promptness in reply :)
 
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