Pretty much everyone these days is trying to add more whole grains to our diet. Well, everyone who isn’t going gluten-free, at least. My husband always complains when I use whole wheat flour that it’s not white flour… but now Gold Medal is giving me an awesome way to trick him – Gold Medal Whole White Wheat flour hit the store shelves last month!
It’s made with hard white spring wheat, which means the taste and texture is similar to all-purpose flour. It bakes golden and has a milder flavor than regular whole wheat. My favorite recipes to sneak it in are bread and pizza crust (have you seen my Perfect Pizza Crust recipe?) It’s super easy – just replace one quarter or one half of the total flour in your recipe for whole wheat flour. And voila – your recipe is even healthier!
Note – you may need to either add an extra tablespoon or two of liquid to your recipe or use a tablespoon or two less flour than is called for in your recipe.
I’m also happy to tell you that I have the pleasure of giving away a prize pack from Gold Medal Flour! The prize pack includes a VIP coupon for a sample of Gold Medal Whole White Wheat Flour, instructions for conversion, an awesome cookie jar, and a bunch of recipe cards that all use white wheat flour – no conversion required.
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