Baking with Wheat or Whole Grain Flour

[CountryMom]

I have been trying to create more healthy baked treats for my family as of late. I purchased wheat flour and thought that this would be great to use in muffins; however, my muffins seem to be much more dry when using this type of flour. Should I be slightly reducing the amount used in my favorite recipes, or should I just try to locate recipes calling for this type of flour? Thank you!

 

[SatNavSaysStraightOn]

The bran in wholemeal flour will be absorbing some of the liquid that you are adding to your muffins making them drier. Rather than an immediate 100% switch, you would probably be better off doing a 50:50 switch and just adding a touch more liquid to the mixture. Some recipes will ask for a mashed banana or pureed apple to add moisture as well.

Alternatively, as you suggest, finding dedicated recipes using wholemeal (wholewheat) flour could be another option.

 

[tangela]

Yeah I think you definitely should add a little more liquid to your recipe if you're using wheat flour instead of regular flour. However I would look up how much exactly, or be willing to experiment a little bit with the recipe; it's always better to add a little bit and then say it's not quite enough, rather than adding too much liquid and screwing up your recipe all together.