Healthy Living, Recipes on September 1, 2010 by

For the Love of Hard White Whole Wheat Flour

Hard White Whole Wheat Flour can be a confusing product.  Is it white flour? Is it wheat flour? Is it whole grain? What does it mean? These are all valid questions; after all, there’s no such thing as whole grain white flour, right?


Well, this flour is actually ground from certified organic whole grain hard white wheat berries, so it really is a 100% whole wheat white flour. Hard white wheat contains a smaller amount of tannin, which is a bigger component in hard red wheat which makes the flour darker in color and heartier in taste.  This is why hard white wheat it is lighter in color (really a cream color) and lighter in flavor.

Elizabeth in our customer service department is a big fan of this flour.  She says, “There’s not a week that goes by when I don’t use this flour. I use it for bread, cookies, brownies, pizza dough, pancakes, for breading and thickening… I don’t know what I would do without this flour, and I often wonder how my grandmother survived all her years of home baking without it. Organic Hard White Wheat Flour is the Mercedes of whole grain flours and every home and professional baker should keep it on hand at all times and use it in every circumstance and guard it with their life at all costs.”  She’s a dedicated user!

I am a fan as well.  I never heard of Hard White Whole Wheat Flour before I started working here at Bob’s Red Mill, and now it is my favorite flour.  I really like using it in recipes that call for white flour and replacing half the flour with Hard White Whole Wheat Flour.  You can hardly notice any difference in the baked good and you can’t even tell it’s partly whole grain!  I have tried this with biscuits, crescent rolls, bread and now muffins.  Each time has been a great success.  Here is a recipe for Applesauce Cinnamon Muffins which uses this great half and half flour combination.  Enjoy!







Applesauce Cinnamon Muffins

1 cup Evaporated Cane Juice (or regular sugar)
½ cup Margarine (Non-Hydrogenated)
½ cup Milk (Soy, Rice, Almond)
1 tsp Vanilla
1 cup Applesauce
1 cup Organic Unbleached White Flour
1 cup Organic Hard White Whole Wheat Flour
2 tsp Baking Powder
¼ tsp Salt
1 tsp Cinnamon
½ cup Walnut Pieces

Blend together the sugar and margarine. Add the applesauce, vanilla and milk and blend until smooth. Add the flours, baking powder and cinnamon and blend. Stir in the walnut pieces. Scoop batter into muffin tins until 3/4 full. Bake at 400°F for 20 minutes. Makes 1 dozen muffins.



I agree completely with the recommendation of this flour. On my last Peach Berry Grand Marnier cobbler cake recipe…I substituted the full All Purpose flour amount for the ‘Whole Wheat flour’ with amazing success.
I can’t wait to experiment some more ;o)
This muffin recipe sounds delicious.

Flavourful wishes,

Cathlynn Potts says:

I would like to know how much flour you would get by grinding 1 pound of grain.
Thank you.


Depending on the efficiency of your mill, you should get darn near close to a pound of flour. It will be fluffier than the pound of grain, but it should come out to one pound.

George S says:

Just left Cedar creek Grist mill. This is a working a historical mill outside of woodland Washington. I learned there that yes you will get about the same weight but the difference in amount was often the millers fee often time for him or his family to trade or barter for other goods or feed to there animals.

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