"...For some people, whole-wheat bread isn't something that just leaps into the grocery cart. Like liver and chard, it's good for you, but you might not like how it tastes.

But there's a little-known alternative to the usual whole-wheat flour that could get a boost as new dietary guidelines encourage shoppers to ramp up whole-grain consumption.

Confusingly, it's called "white wheat," made from a naturally occurring albino variety. But the resemblance to typical bleached flour stops there. Fans say flour made from white wheat has all the nutrition and fiber of whole wheat without the taste that some find unpleasant..."

See USA Today: White wheat: Best thing since...

This message has been edited. Last edited by: Sheltieguy,

quote:

Originally posted by Sandy:
I use King Arthur white wheat. It is whole grain and whiter than the regular whole wheat. We like it a lot as the flavor is mild and the texture is quite fine and regular. (This might be due, in large part, to the grinding.)

I ceratinly encourage anyone who swears my white flour and might be having a tough time making the switch to try the KA white wheat.

That's what I've been using Sandy and I love it. I made banana bread last week, and used 1 1/2 c. ww flour and 1/2 c. regular flour, and I think the next time, I can just use all WW flour.

No one has even been able to tell the difference.

Dawn

I use Wheat Montana Farms Prairie Gold white wheat. I grind my own flour, but you can get the flour at many stores nationwide, as well as mail order directly from Wheat Montana Farms. I really like the lightness (both in color and flavor) that this wheat gives my bread and bread products.

I use King Arthur white wheat. It is whole grain and whiter than the regular whole wheat. We like it a lot as the flavor is mild and the texture is quite fine and regular. (This might be due, in large part, to the grinding.)

I ceratinly encourage anyone who swears my white flour and might be having a tough time making the switch to try the KA white wheat.