How to Bake with Whole-Wheat Flour

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How to Bake with Whole-Wheat Flour
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How to Bake with Whole-Wheat Flour

Pumpkin Cake With Dried Cranberries

This pretty pumpkin-cranberry Bundt cake is a delicious alternative to holiday pumpkin pie.

Click here for the recipe: Pumpkin Cake With Dried Cranberries

Ginger Baked Apples With Oats & Pecans

Think of these baked apples as individual apple crisps. Use apples that get nice and soft when they’re cooked. Try serving it with a splash of dark rum and a dollop of fat-free Greek-style yogurt.

Click here for the recipe: Ginger Baked Apples With Oats & Pecans

Baked Eyeballs Casserole

Prego® Italian Sausage Hearty Meat Sauce is mixed with bow-tie pasta, ricotta and Parmesan cheeses and baked until hot, then topped with fresh mozzarella cheese balls in this delicious dinner recipe.

Click here for the recipe: Baked Eyeballs Casserole

Nana's Creole Pecan Cake Bars

These decadent pecan date bars are a bite-size alternative to holiday pecan pie.

Click here for the recipe: Nana's Creole Pecan Cake Bars

Whole Wheat Flaxseed Banana Doughnuts

Make your own doughnuts on Sunday and have breakfast for the rest of the week!

Click here for the recipe: Whole Wheat Flaxseed Banana Doughnuts

Triple Berry Crumble Pie

Topped with blueberries, raspberries and blackberries, this pie is sure to please any fruit-lover. Or, feel free to choose three other berries to incorporate.

Click here for the recipe: Triple Berry Crumble Pie

New & Improved Baked Apple

This tasty recipe requires six ingredients and one hour of your time. Talk about convenient.

Click here for the recipe: New & Improved Baked Apple

Pumpkin Bread

Canned pumpkin puree and whole-wheat flour come together in this healthy homemade pumpkin bread. The canned pumpkin helps keep the bread moist and tender.

Click here for the recipe: Pumpkin Bread

Yogurt-Zucchini Bread With Walnuts

This moist, nutty bread is a terrific way to use up late-summer zucchini . The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat.

Click here for the recipe: Yogurt-Zucchini Bread With Walnuts

Orange-Date Pumpkin Muffins

A whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense flavor.

Click here for the recipe: Orange-Date Pumpkin Muffins

Chocolate Peanut Butter Banana Muffins

Swap out regular flour for whole-wheat flour without losing any of the flavor in these delicious muffins!

Click here for the recipe: Chocolate Peanut Butter Banana Muffins

Spiced Carrot Cake

Adding roasted cashews and Indian spices to a carrot cake lifts this American classic way out of the ordinary. And what would a carrot cake be without a cream cheese frosting? (Not a carrot cake!)

Click here for the recipe: Spiced Carrot Cake

Homemade Thin Mints

You are only 15 minutes away from these delicious Girl Scout-inspired cookies!

Click here for the recipe: Homemade Thin Mints

Hot Chocolate Oreo Muffins Recipe

If you love hot chocolate, you will love these muffins, which incorporate hot chocolate mix right into the batter. And if that isn't enough chocolate for you, these muffins also incorporate chunks of oreos.

Click here for the recipe: Hot Chocolate Oreo Muffins Recipe

Salted Shortbread Cookies

These cookies only require four ingredients, one of which is flour. Swapping in whole-wheat flour has never been simpler.

Click here for the recipe: Salted Shortbread Cookies

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By Stacy Fraser

In the EatingWell Test Kitchen, we bake with whole-wheat flour as much as possible. It has almost four times more fiber than all-purpose flour and provides more potassium, magnesium and zinc. Baking is a science — not all baked goods are ideal candidates for whole-wheat, but if you experiment, you'll find many recipes just as delicious with whole-wheat flour. (To keep it fresh, store it airtight in the freezer.)

Here's our general rule of thumb: For sturdier-textured baked goods (bread, pizza dough), swap at least 50% (and up to 100%) of the all-purpose flour with regular whole-wheat or milder-flavored white whole-wheat. For tender-textured treats (cookies, cakes, pie crust), use whole-wheat pastry flour in place of up to 50% of the all-purpose. Whole-wheat pastry flour is lower in protein and milled from a softer wheat — yielding more tender results than regular whole-wheat. Happy baking!

Check out the slideshow above for recipes that will allow you to put your new baking knowledge to good use!

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