How to Substitute Whole Wheat Flour for All-Purpose Flour

We've all asked ourselves: "Can I substitute whole wheat flour for all-purpose flour when baking?" Find the answer here, and get our must-have tips for substituting whole wheat flour for all-purpose flour. We're also sharing our ultimate baking secrets and tips for measuring flour correctly.

Substituting whole wheat flour for all-purpose flour:

You can replace part but not all of the all-purpose flour with whole wheat flour when baking. Blending whole wheat flour with all-purpose flour will lighten the finished product while maintaining the nutritional benefits of whole wheat.

When baking, use half all-purpose flour and half whole wheat flour. The end product might not look the same, and it could have a coarser texture and less volume.

Whole Wheat Flour Tips

Whole wheat flour is processed less than all-purpose flour to retain more nutrients and fiber.

Whole wheat flour has a coarser texture because it is ground from the entire wheat kernel.

Flour Information: Types, Storage, and How-Tos

Flour Substitutes

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