We should all be using whole wheat flour. white flour will kill you, as michael pollen would happily tell you. it's stripped of its nutrients, but it tastes...effing amazingly simple and pure. eventually, your palate will learn to respect the whole grain, and its complexity, even more.
here's what i know:
wheat flour is heavy, and the taste leaves something to be desired. here's how to deal with it, from what i have learned:
1. whole wheat pastry flour will act more like AP flour.
2. add a touch of honey or molasses to fill out the flavor, or try applesauce or mashed bananas
3. adjust the leavening agents. whole wheat flour requires more yeast, for example. also, adding a tablespoon or two of vital wheat gluten can make a big difference in texture. (wheat gluten is the shit gluten free peeps are afraid of. you can get it in the flour or health food section of most grocery stores. it comes in a little box, around the size of baking soda.)
4. change it up a little. oat flour is fucking delicious. i like to use 1/2 whole wheat and half oat in muffins and stuff...and all oat in cookies is great. alternately, throw in a couple of tablespoons of ground flax or buckwheat or anything else, to give variation from that flavor.
they will probably have more of this than you think at your regular grocery store.
Now, let's be honest. I can't have flour at all right now. I seem to be in a bit of a carb-detox (minus fruit, of course) and let me tell you what: it sucks completely. i srsly thought about punching my roommate to steal her pizza the other day...and...you know...i'm a quaker! so, this is all imaginary. as long as it is, let me throw in another tip that is helpful to those who are not having everything but lean meats and veggies cut out of their diet right now...salt. yum...
so anyway, other tips:
*salt, baby! it brings out the nutty flavors of whole grains. try sea salt or braggs for a healthy alternative.
*speaking of nuts (yeah, i wrote that) adding fruits and nuts to whole grain baking is like the best plan ever
*add a little fat, too. a dash of olive oil, butter or extra virgin coconut oil goes a long way.
* multi-grain pretty much always tastes better than whole wheat. (esp. pasta)
*white flour basically acts just like glue for your food (think about cupcakes...all the flour really does is bind them and puff them up.) whole grain flour is actual food. so you have to learn to work with it instead of just bending it to your will. this means that you have to try most recipes two or more times before you get them right again. (btw, as soon as i can eat this shit again, i'm posting the pumpkin muffin recipe, altered) have patience with yourself. going whole grain takes time to get just right, but keep doing it.
happy baking!
