Ingredient Spotlight – Whole Wheat Flour

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whole wheat flour

This is the second post in a new series where you get to link up your recipes!  Each week I’ll focus on a different common pantry ingredient.  I’ll link to a few of my recipes that feature the ingredient and then give you a chance to link up to your blog.

Using whole wheat flour instead of white is a great way to increase the nutrition of your foods.  I used to substitute whole wheat for white in a lot of foods I bake, like cornbread, cookies and yeast breads.  Sadly, I’ve gotten away from that habit.

One of these days, I’ll share my whole wheat bread recipe with you.  For now here are a few other recipes that use whole wheat flour:

Now it’s your turn!  Link up any recipe on your blog that uses whole wheat flour.  It doesn’t have to be a recent post, just be sure to link directly to your recipe, not just the main page of your blog.  I only ask that you include a link back to Eat at Home in your post.  You can link directly to this post or use the button in the sidebar.

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  1. I try to substitute whole wheat flower anytime I can. Thanks for sharing such great recipes!

  2. I use whole wheat in everything. I’ve discovered King Arthur Flour’s White Whole Wheat, made from white wheat berries rather than red berries, and it has replaced all-purpose flour at our house! I also love their red wheat flour because it’s so finely ground … it has a great texture.

  3. I have added cheese to the crackers —

    We love them!!

  4. This is one of my favorite recipes. The rolls are so moist that you’d never guess they were whole wheat. Plus they’re so easy to make.

  5. hi
    I am an Indian and as you know most of our recipes are made with wheat flour i.e our day to day bread or Roti or chapati as we call it I have read your post today and I am going out of town tommorow early morning . Lets see if it will be possible for me where do I send you the link?

  6. These have become a staple at our house. We make them in mini muffin tins and freeze them to reheat in the microwave for a couple seconds anytime we want a quick breakfast or snack!

    Whole Wheat Banana Chocolate Chip Muffins
    1 egg
    1/2 cup white sugar or substitute
    1/2 cup milk (I use rice milk)
    1/3 cup canola or vegetable oil
    1 teaspoon vanilla
    2 ripe bananas, mashed with fork
    1 1/2 cups whole wheat flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup mini chocolate chips
    1. Preheat oven to 350. Grease or line 12 muffin cups.
    2. Place the egg, sugar, milk, canola oil, vanilla and mashed bananas into a mixing bowl or stand mixer. Mix until smooth. Add the mashed bananas and mix.
    3. Add the flour, baking powder and salt into the bowl or stand mixer. Mix just until ingredients are combined (do not over-mix),
    4. Fold in the mini chocolate chips.
    5. Fill the muffin cups about 2/3 full with the batter.
    6. Bake at 350 for approx. 16 minutes or until toothpick comes out clean.

  7. Dawn Farias says:

    I moved my pumpkin bar recipe here.


  1. […] happened from skipping the measuring Thanks for linking up your recipe! Tiffany´s last [type] ..Ingredient Spotlight – Whole Wheat Flour Cancel […]

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