I love the idea of baking with whole wheat flour, but even after mixing it with white flour, it doesn't taste that good. To me, the healthy trade-off isn't worth losing that fluffy white flour texture and flavor. Now, however, there is a better way to do wheat flour: Gold Medal White Whole Wheat Flour.
This is the perfect product for those who have avoided wheat flour. It has a milder flavor, and unlike traditional whole wheat flours (which are made with hard red spring wheat), Gold Medal White Whole Wheat flour is made with hard white spring wheat. So, it’s whole grain, but with a similar taste and texture to all-purpose white flour.
You can use this flour in all your baking, from pizza dough to cookies! It is recommended that you substitute the whole wheat white flour for 25 to 50 percent of the recipe’s flour content, and you may wish to add an extra tablespoon or two of the liquid used in the recipe when substituting Gold Medal White Whole Wheat flour or decrease the amount of flour by one to two tablespoon for recipes that call for all-purpose flour.
What do you think? Have you avoided whole wheat flour in the past? Would you try this flour?
You can find out more about this flour, along with recipes for using it at www.bettycrocker.com,
or check it out on Facebook!
Wanna Win? We are giving away a neat prize pack, featuring a VIP coupon for a sample of Gold Medal White Whole Wheat flour, Instructions for conversion, Cookie Jar, and Recipe Cards. To be entered to win, just tell us what kind of recipe you would use this flour in! You have until September 30th at 11:59 pm CST to get your entries in. U.S. 18+ only. (Don't forget to enter our other blog giveaways while you're here!)
*The Gold Medal White Whole Wheat flour product, information, and giveaway have been provided by Gold Medal through MyBlogSpark.
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