Ingredient Spotlight: Whole Wheat Flour (2012)

If you’re trying to eat healthier, switching to whole grains is a great step.  In many recipes, you can just swap the refined flour for whole wheat without any problems.  In some recipes, the result may be too heavy.  If that’s the case, try using whole wheat pastry flour instead.

I like using whole wheat flour for certain things.  I’ve used it to make cornbread (just swap the white for wheat) and biscuitsWhole wheat homemade bread is delicious and will convince even white bread lovers to try whole grains.  And I usually make whole wheat pancakes instead of white.

I can’t wait to see your recipes for whole wheat flour.  Feel free to link as many recipes as you like.  Be sure to link back to Eat at Home in your blog post.  You can use the button below, if you like.

 

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Comments

  1. We’ve completely transitioned over to using 100% whole wheat – either red or white – at our house. We do have a 5lb bag of bread flour, but other than that, we use whole wheat in everything. I have a post that might be useful about the different flour types and how to transition to using whole wheat …

    http://joyinmykitchen.blogspot.com/2011/10/31-days-stocking-your-pantry-flours.html

    Hope it’s helpful!

  2. I’m always looking for more whole wheat recipes. I linked up both recipes I have that use whole wheat flour- Simple Wheat Bread and Peanut Butter Oatmeal Cookies. Thanks for hosting, I always find delicious recipes from this linky.

  3. I love having so many great recipes to discover! Thanks so much for the link up!

  4. I love your biscuit recipe and make it several times a month. I do it as drop biscuits, though, as I’m too lazy to roll and cut regular ones. :)

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