White wheat{{gwi:807}} has the same attributes and is grown the same as red (what you call "regular") whole wheat with the exception of the bran color. There are 3 genes that determine the bran color. Early varieties of wheat had three genes and the bran was very dark and the flavor was quite strong (acrid) tasting. Today's red wheat varieties generally have 1 or 2 genes and are not as strong tasting while white wheat has NO genes for the bran color. Think of it as the albino of wheat. The resulting flour{{gwi:807}} from milling white wheat has a sweeter flavor and a much lighter color, and not as offensive in flavor to those who don't like "whole wheat flour" as flour milled from red wheat.

I happen to live a few miles from a mill that mills King Arthur White Whole Wheat Flour for this region using Kansas-grown white wheat varieties. Before going gluten-free I purchased some of my hard white winter wheat from this mill and milled my own flour --- fresh is best!

The main difference will be in flavor{{gwi:807}} and color. Most people who don't like whole wheat flour (milled from red wheat) often don't realize white whole wheat flour has been used due to the taste{{gwi:807}} and color. The baking characteristics will generally be the same using hard white or hard red wheat for whole wheat flour.

-Grainlady

This post was edited by grainlady on Fri, Dec 26, 14 at 8:07

Thanks so much, Grainlady! I suspected they were interchangeable as far as baking effects went, but wanted to make sure. I like whole wheat products, so I have no problem with a stronger flavor. Only half of the four is whole wheat anyhow. And I keep my flour in the fridge--not as good as freshly ground, i know, but it's the best I can do.

Thanks so much, Grainlady! I suspected they were interchangeable as far as baking effects went, but wanted to make sure. I like whole wheat products, so I have no problem with a stronger flavor. Only half of the four is whole wheat anyhow. And I keep my flour in the fridge--not as good as freshly ground, i know, but it's the best I can do.

With the proportion of white flour this probably isn't an issue, but a lot of people add a little sweetening to red whole wheat, especially if it isn't freshly milled. Since you like whole wheat, the sweetness of the white flour should be enough. Just something to keep in mind since the bagel recipe probably doesn't have a sweetener.

Can the white ww flour be used successfully in fruit cookies or plain cookies?

There are two kinds of white whole wheat: The higher protein, "hard" kind that is good for breads, and the lower protein "soft" kind that people like for cakes. I used some of the latter for pastry and it was too soft! I haven't done cookies (yet) but the answer is yes, King Arthur has a lot to say about it, along with recipes, and I'm sure Grainlady will fill us in on all the details. Personally, I'd start with a KA recipe or two just to see how it handles, before trying to adapt recipes that call for refined flour (I chose "refined" because saying "white" vs. "white whole wheat" can be confusing).

Yes, white whole wheat flour can be used for cookies. And yes, there is hard and soft white wheat as plllog explained.

There are also spring hard/soft white or red wheat and winter hard/soft white or red wheat to get even more complicated than things really need to be. And don't forget durum wheat (the type of wheat best used for pasta/noodles) and all the ancient varieties. Before going gluten free, I used a large number of wheat varieties: durum, hard spring white, hard winter white, soft spring white, hard winter red, hard spring red, triticale (a hybrid of wheat and rye), as well as spelt, kamut, and einkorn (ancient varieties).

I saved soft white wheat (because it was so expensive -purchased from Bob's Red Mill) for some (not all) quick breads, biscuits, and pastry, as well as for cakes (especially delicate chiffon and angel food cake). I would use a 3:1 mix of soft white wheat and spelt OR oat groats (milling flour myself) for a low-protein flour similar in protein to cake flour. I also milled rye, barley, sorghum, and many other grains/seeds/beans for flour. I milled the mixture of grains into a very fine flour and made sure to sift it (removing any large pieces of bran) before using it for cake.

Since you may not have any soft white wheat flour available for your cookies, just make sure when making cookies (or anything leavened with chemical leavening - soda, baking powder) NOT to over-mix them or you will develop too much gluten and will get tough cookies or baked goods using regular (hard) white whole wheat flour. This is yet another time I suggest using a Danish Dough Whisk (or a wooden spoon) instead of a stand or regular mixer. Keep mixing to a minimum once the flour has been added.

If you use white whole wheat flour in a recipe that is designed for bleached or unbleached all-purpose flour, you may find you need to add a little more hydration, OR reduce the amount of whole wheat flour by 1-tablespoon from each cup of flour called for in the recipe, and adjust accordingly, if needed.

If you can find recipes that specifically call for whole wheat flour you will find you have better results until you get accustomed to using it. Check your public library for wholegrain cookbooks.

The recipe at the link below from the Kansas Wheat Commission is one of my favorites using 100% whole wheat flour :-). This recipe will work with either white or red whole wheat flour, but white whole wheat works best due to the flavor differences. If you want to kick it up a notch, add 1/8-1/4 t. of Fiori di Sicilia (an all-natural citrus and vanilla scented flavoring from King Arthur Flour - but caution, a little goes a long way).

You may want to take a look at their recipe collection for a lot of great recipes using whole wheat flour. I've collected the Kansas Wheat Commission Recipe Books for years (free when you attend the Kansas State Fair in Hutchinson, KS) and have them going back several decades.

-Grainlady

Here is a link that might be useful: Whole Wheat Sugar Cookies