Out of White whole wheat flour, one case
White whole wheat flour substitute
5 options, ranked, with the exact amount
Use All-purpose flour
Same amount as the white whole wheat flour
The best substitutes for white whole wheat flour are all-purpose flour (1:1 ratio), regular whole wheat flour (1:1 ratio), or spelt flour (1:1 ratio). All-purpose flour gives the lightest results, while regular whole wheat provides similar nutrition with stronger flavor.
- Best for —
- cakes
One casethe full whole wheat flour card
Every option, one card
Ranked| # | Substitute | Instead of white whole wheat flour |
|---|---|---|
| 1 | All-purpose flourcakes | Same amount |
| 2 | Regular whole wheat flourbreads | Same amount |
| 3 | Spelt flourbreads | Same amount |
| 4 | Oat flourcookies | Same amount by weight |
| 5 | White whole wheat + all-purpose blendcakes | Same amount50/50 blend |
All-purpose flour
neutral, mild
Refined wheat flour that produces the lightest, most tender baked goods
- Best for
- cakes, cookies, muffins, pancakes, when you want lightest texture
- Texture
- light, tender
Produces the lightest texture and mildest flavor. No adjustment needed.
Regular whole wheat flour
nutty, slightly sweet
Traditional whole wheat flour with stronger flavor and darker color
- Best for
- breads, muffins, pancakes, when you want stronger whole wheat flavor, hearty baked goods
- Texture
- similar to white whole wheat
Provides similar nutrition but with stronger nutty flavor and darker color.
Spelt flour
nutty, slightly sweet
Ancient grain flour with similar characteristics to white whole wheat
- Best for
- breads, muffins, cookies, pancakes, when you want ancient grain nutrition
- Texture
- similar to white whole wheat
Very similar to white whole wheat flour. Hold back a little of the liquid at first; spelt usually needs less than wheat flour.
Oat flour
mild, slightly sweet
Ground oats that provide similar nutrition with mild flavor
- Best for
- cookies, muffins, pancakes, gluten-free baking, when you want similar nutrition
- Texture
- tender, moist
Similar fiber content. Oat flour is lighter, so by the cup use about 1 ¼ cups per cup of white whole wheat flour. May need xanthan gum for structure. It has no gluten, so it will not work on its own in yeast breads. For a gluten-free diet, buy oat flour labelled gluten-free; ordinary oats are often contaminated with wheat.
White whole wheat + all-purpose blend
mildly nutty
For when you are running short rather than out: stretch the white whole wheat flour you have with an equal amount of all-purpose flour
- Best for
- cakes, cookies, muffins, when you want to gradually introduce whole wheat, balanced nutrition and texture
- Texture
- moderately dense
Only useful if you still have some white whole wheat flour: use what you have and make up the rest with all-purpose flour. Provides some whole grain benefits without being too dense.
How white whole wheat flour compares
White whole wheat flour offers the good balance between whole grain nutrition and mild flavor. It's ideal for those who want the health benefits of whole wheat without the strong nutty taste and darker color of regular whole wheat flour.
Tips for substituting white whole wheat flour
10 tips- White whole wheat flour is made from white wheat berries, giving it a lighter color and milder flavor than regular whole wheat
- It has the same nutritional benefits as regular whole wheat flour but with a more subtle taste
- White whole wheat flour works well in recipes where you want whole grain nutrition without the strong flavor
- For the lightest results, use all-purpose flour or a blend with all-purpose
- Regular whole wheat flour can substitute directly but will have a stronger flavor and darker color
- Spelt flour provides a similar texture and mild flavor to white whole wheat
- Oat flour is a gluten-free option with similar nutrition for cookies, muffins and pancakes, but it will not work on its own in yeast breads
- White whole wheat flour absorbs slightly more moisture than all-purpose flour
- It's good for transitioning from all-purpose to whole wheat flour
- Works well in delicate baked goods like cakes and cookies
Notes on white whole wheat flour
- Use all-purpose flour for the lightest, most traditional results
- Try regular whole wheat flour for stronger whole grain flavor
- Consider spelt flour for ancient grain nutrition with similar characteristics
- If you are only running short, stretch what you have 50/50 with all-purpose flour
Questions
5 questionsWhat's the difference between white whole wheat flour and regular whole wheat flour?
White whole wheat flour is made from white wheat berries instead of red wheat berries, giving it a lighter color and milder flavor while maintaining the same nutritional benefits as regular whole wheat flour.
Can I use all-purpose flour instead of white whole wheat flour?
Yes, all-purpose flour can substitute for white whole wheat flour in a 1:1 ratio. You'll lose the whole grain nutrition but get a lighter texture and milder flavor.
Can I use regular whole wheat flour instead of white whole wheat flour?
Yes, regular whole wheat flour can substitute for white whole wheat flour in a 1:1 ratio. It will have a stronger flavor and darker color but similar nutrition.
Is white whole wheat flour healthier than all-purpose flour?
Yes, white whole wheat flour is healthier as it contains more fiber, protein, vitamins, and minerals than all-purpose flour, while having a milder flavor than regular whole wheat flour.
What's the best substitute for white whole wheat flour in cakes?
For cakes, use all-purpose flour for the lightest texture. If you still have some white whole wheat flour, a 50/50 blend with all-purpose flour is a compromise between nutrition and lightness.