Whole Wheat Flour

A grain of wheat consists of three parts: the bran, the germ and the endosperm. Whole wheat flour is ground from the entire grain, in contrast to all-purpose flour, which is ground from the endosperm only. Whole wheat flour can be substituted for all or part of the flour in most recipes, although you may need to add gluten to bread recipes for best results.What's Cooking America: Substituting Whole Wheat Flour

Whole wheat flour can be substituted for all-purpose flour in most recipes, including when making bread, cookies, pastries, pastry dough, pizza dough, cakes, muffins, pancakes and waffles. The heavy nature of the flour however does not lend itself well to sweeter and lighter desserts, like brownies. One option that is popular, especially when cooking for kids is to use white whole wheat flour, which is a bit lighter in color, but still contains all the nutritional benefits of using whole grains.

1. Keep in an airtight containerFood Reflections: Whole Wheat Flour
2. Room temperature: 1-3 monthsUniversity of Nebraska: Cleaning the Kitchen Cupboard...
3. Refrigerator: 6 monthsUniversity of Nebraska: Cleaning the Kitchen Cupboard...
4. Freezer: 12 monthsUniversity of Nebraska: Cleaning the Kitchen Cupboard...

One cup of whole wheat flour contains:

• 407 caloriesNutritionData: Wheat Flour, Whole-Grain
• 2 grams fatNutritionData: Wheat Flour, Whole-Grain
• No cholesterolNutritionData: Wheat Flour, Whole-Grain