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baking hack #2 - wholemeal flour

19th August 2015 by Ellie

To celebrate the Great British Bake Off, we're revealing the best baking hacks from the graze kitchen...

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To make our beloved shortbread dippers, we replaced white flour with wholemeal wheat flour, reducing the amount of fortified plain wheat flour to the minimum. This gives it a natural crumbly texture, and also makes it a tasty source of fibre.

bakery hack 2
summer berry compote

Why wholemeal flour?

Wholemeal flour is a simple, straightforward substitute for fortified plain wheat flour. It gives recipes a more natural colouring and texture, with almost no change in flavour. If you’re trying to stick to natural foods and complex carbs, this is for you.

It’s packed with great stuff like fibre and vitamin B, and has a low glycemic index, or GI. This means your body absorbs the energy more slowly, preventing blood sugar spikes and crashes.

There’s something clean, simple and even detoxifying about a loaf that contains nothing more than the best stone-ground, wholemeal flour, salt, yeast and water. (Paul Hollywood)

How to use wholemeal flour

You can often simply swap out plain white flour for wholemeal. This works especially well for savoury recipes. For sweet bakes, you may want to keep in some plain flour, but remember that even using just 50% wholemeal is a nutritional upgrade.

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By Ellie, chief taste expert.

Armed with her £3 million taste buds (yep, that’s genuinely what they’re worth) head honcho Ellie tries every new recipe from the graze kitchen, and works with our nutritionist Jess to make sure every snack reaches her high standards.

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