When it comes to choosing flour for your baking needs, the options can be overwhelming. White flour, whole wheat flour, bread flour, cake flour – the list goes on. But have you ever heard of red whole wheat flour?
Also just known as whole wheat flour, red whole wheat flour is a wholesome ingredient with a high protein and gluten content – perfect for making whole grain bread and baked goods.
What is red whole wheat flour?
Red whole wheat flour is a type of flour made from ground whole grain hard red wheat, which is high in protein. When people refer to whole wheat flour, they are usually talking about red whole wheat flour.
Red whole wheat flour is made by grinding the entire kernel of the red wheat grain, including the bran, germ, and endosperm. The process begins with cleaning and conditioning the wheat berries, which involves removing any foreign materials and adjusting the moisture content to facilitate milling. Next, the wheat berries are ground into flour using a stone mill or a roller mill.
What’s the difference between red whole wheat flour and regular flour?
Red whole wheat flour is made from whole, unprocessed hard wheat, whereas regular flour is typically made from a blend of hard and soft wheat that has been refined/processed. This means that red whole wheat flour is denser and higher in protein (12-13%) compared to all-purpose flour (10-12% protein).
Unlike regular (white) flour, which is stripped of the wheat kernel’s nutritious bran and germ, red whole wheat flour is made from the entire red wheat kernel, giving it coarse, reddish-brown color with a nutty flavor and denser texture than all-purpose flour. So, is red whole wheat flour better than all-purpose flour?
What’s the difference between red and white whole wheat flour?
The difference is in their names: red whole wheat flour is made from red wheat berries, which have a darker color and a slightly nuttier, more bitter flavor. White whole wheat flour, on the other hand, is made from white wheat berries, which are lighter in color and have a milder flavor.
Red whole wheat flour is slightly coarser and is ideal for harder artisan loaves. White whole wheat flour has a finer texture and lower protein content, making it more similar in texture to traditional all-purpose flour, and is suitable for creating softer bread such as dinner rolls.
Benefits of red whole wheat flour
Unlike refined flour, red whole wheat flour includes all of the nutrients in the bran and germ. This makes red whole wheat flour a great source of fiber and protein, which can help keep you feeling full and satisfied.
In addition to its nutritional benefits, red whole wheat flour adds a rich, nutty flavor and satisfying texture to a wide range of baked goods!
Thanks to its higher protein and gluten content, red whole wheat flour is ideal for all kinds of yeast dough, including whole wheat sandwich bread and buns, rustic loaves, bagels, and flatbreads.
Red whole wheat flour nutrition facts
| Flour (¼ cup) | Calories | Carbs | Fiber | Sugar | Fat | Protein | Glycemic Index |
| Red whole wheat flour | 140 | 27 g | 5 g | 0 g | 0.5 g | 6 g | 59-84 |
| All-purpose flour | 120 | 24 g | 1 g | 0 g | 0.5 g | 4 g | 85 |
How to bake and cook with red whole wheat flour
Red whole wheat flour can be used for a variety of things, including baking bread, muffins, and cookies, as well as making pancakes, waffles, pasta, and pizza dough.
It can be substituted for 100% all-purpose flour in most recipes but may require slightly more liquid since it contains more protein and is more absorbent. I recommend letting your batter/dough rest for 30 minutes or so after mixing to allow the liquid to fully absorb into the flour.
Another thing to keep in mind is that red whole wheat flour has a coarser texture than traditional all-purpose flour, which can make baked goods denser and chewier. Sometimes, I’ll mix 50% red whole wheat with 50% all-purpose or pastry flour to help to lighten the texture of cakes or cookies, without sacrificing the flavor or nutritional benefits of the red wheat flour.
To make the most of red whole wheat flour’s nuttier flavor, try using it in recipes that already feature bold flavors, such as spices or chocolate.
Popular red whole wheat flour baked goods and dishes
Red whole-wheat flour makes delicious whole-wheat baked goods:
- Bread
- Pizza dough
- Pancakes and waffles
- Muffins and quick breads
- Cookies
- Bars
- Pasta
- Crackers
- Tortillas
- Pie crusts
- Cakes and cupcakes
- Thickener for sauces and gravies
- Coating for fried foods
How to make red whole wheat flour at home
Making red whole wheat flour at home is a simple process that can be done with just one ingredient (red whole wheat berries) and some basic equipment.
Instructions:
- Start by sourcing whole wheat berries from a trusted supplier. You can find them at most health food stores or online.
- Rinse the wheat berries under running water and remove any dirt or debris.
- Spread the cleaned wheat berries in a single layer on a baking sheet and let them air dry for about an hour or until they are completely dry.
- Once the wheat berries are dry, transfer them to a grain mill and grind them into flour according to the manufacturer’s instructions. You can also use a high-speed blender or food processor.
- You can sift the flour to remove any larger pieces that haven’t been ground completely. If you prefer a coarser flour, you can skip this step.
How to store red whole wheat flour
It’s best to store red whole wheat flour in an airtight container in a cool, dry place away from sunlight. I usually keep mine in the pantry in a glass jar or clear container so I can see how much I have left. Red whole wheat flour lasts for around 3 months. If you’re not going to use the flour for a while, pop it in the freezer to keep it fresh.
When it comes to homemade red whole wheat flour, I recommend storing it in an airtight container in a cool, dry place as well. If you ground up more flour than you need, stick the extra in the freezer to use later. Just make sure to use it up within a few weeks for the best taste and texture!
What are the best substitutes for red whole wheat flour?
If you don’t have red whole wheat flour, white whole wheat flour is the substitute in most recipes. Red fife flour is a close match in flavor, as it’s also made from hard wheat, but it has a closer texture to all-purpose flour.
Alternatively, all-purpose flour can be used in place of red whole-wheat flour, but it won’t have the same nutritional value as its whole-wheat counterpart.
FAQs
Yes, red whole wheat flour is healthy as it is higher in fiber, protein, and essential vitamins and minerals compared to all-purpose flour.
If you don’t have red wheat flour, you can use white whole wheat flour, regular whole wheat flour, or a mixture of all-purpose flour and wheat bran in recipes that call for red wheat flour.
Red wheat flour is used in a variety of baked goods, including bread, muffins, cookies, and more, as it adds a nuttier flavor and a reddish-brown color, while providing more fiber, protein, and nutrients than all-purpose flour.
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