White Whole Wheat Flour is Blowing my Mind

I like health, and I like food, so it may come as a surprise that I'm a reluctant consumer of "health food." Perhaps it has something to with growing up in West Virginia – my tastes have gotten a little more refined over the past thirty years, but food-wise my heart is still with fluffy, sugar coma-inducing cakes and brownies. And yet, for the most part, I'm a health-conscious tree-hugger. What to do?

One recent discovery that has really been blowing my mind is called "white whole wheat flour". This product is neither white flour (on a nutritional level, basically sugar in a less exciting form) nor its healthier counterpart, whole wheat flour (flavor-wise, basically powdered cardboard). White whole wheat flour is the milled whole grain of a specific, protein-rich form of white wheat, which is also lighter in texture and flavor than regular wheat.

The taste isn't exactly like white flour – it's slightly nutty, or I guess more accurately, grainy. But it is pretty inoffensive to me (and believe me, I'm easily offended). More importantly, the texture is great. I got my first bag of this stuff recently, and the cake I made was the fluffiest I've had in quite some time.

I need to do more experiments, since I'm sure it doesn't bake exactly like white flour. If you're the sort of person, though, who's regularly trying to figure out exactly what percentage of whole wheat flour you can add to your recipes without destroying the flavor, then white whole wheat flour might be worth a try. If you don't like it, you can send me your leftovers.