I know a lot of people who would readily embrace baking with whole wheat flour if they knew a little more about it. (And hadn't been traumatized by hockey puck cookies and cardboard scones).
So what's the deal with whole wheat flour exactly? First, the pretty obvious: unlike white flour, whole wheat flour retains its bran, germ, and endosperm. This can be great, giving your dish a nutty flavor, hearty texture, and health benefits like fiber and minerals.
But there are trade-offs. 100% whole wheat baked goods tend to rise less because whole wheat flour doesn't develop gluten as easily as white flour. For this reason, I hardly ever sub out white flour completely, instead choosing to use a mix of whole wheat and white flours to create a healthier, heartier baked good that still has some finesse. There are exceptions, of course, and both versions (all whole wheat and a mix of flours) are included here. Check them out in the slideshow above and tell me what your favorite whole wheat recipe is in the comments section below.
Go Straight to the Recipes
Whole Wheat Carrot Muffins
No Knead Whole Wheat Buns with Honey Butter
Chocolate Covered Digestive Cookies
Blueberry Cereal Bars
Whole Wheat Apricot Walnut Bread
Whole Wheat Oatmeal Pancakes with Maple Roasted Rhubarb
Peach Bran Muffins
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.