Healthier Baking with White Whole Wheat Flour

What is White Whole Wheat Flour?


The best of both worlds! If you like the lighter flavor and color of white flour but desire the benefits of whole grain nutrients, Gold Medal® White Whole Wheat Flour is a tasty solution for you and your family. It’s a great way to ease into eating baked goods with the goodness of whole grain.

Did you know?

White Whole Wheat is milled from white wheat instead of red wheat. (This is what gives it a lighter taste and color than traditional whole wheat flour). Our hard, white spring wheat comes straight from the wheat fields to our mills where the inherent nutrition supplied by nature is preserved through milling.

Part of a Healthy Lifestyle

White Whole Wheat Flour is 100% Whole grain. That means that it contains all parts of the grain; the fiber-rich coating called the bran; the energy-dense middle layer-the endosperm and the nutrient-packed interior, the germ. That’s great news for families who value getting more whole grain into their diet.

We mill our own flour from the very beginning, preserving the vitamins and minerals, complex carbohydrates and phytonutrients (nutrients naturally found in plants) found in whole grain wheat that work together to help support a healthy lifestyle.

White Whole Wheat Flour Hints:

For best baking success, it’s important to measure flour accurately.

Measuring and Storing Flour

  • No sifting necessary
  • Spoon flour into a measuring cup and level off with a knife.
  • Store flour in an airtight canister in a cool, dry place.
  • For longer storage, place in a resealable plastic freezer bag and refrigerate or freeze.
  • Bring to room temperature before using.

Substituting Flour

Gold Medal® White Whole Wheat Flour can be used in all-purpose flour recipes. The Betty Crocker Kitchens suggest starting at 25% and then working your way up to 50% of the total flour required in the recipe as you become more comfortable with it.