White whole wheat flour

White whole wheat flour is made from the entire kernel of a white wheat variety, so it includes the bran, germ and endosperm just as ordinary whole wheat does. The difference is the wheat itself: white wheat has no major genes for bran color, which gives a lighter bran and a milder taste than the red wheat behind most whole wheat flour.

It is nutritionally equivalent to regular whole wheat flour and can be swapped for it in most recipes. Bakers like it for cookies, pancakes, muffins and breads, where the softer flavor and paler crumb are more welcome.

Like all whole-grain flours, it makes baked goods a little denser than white flour does, so many recipes start by replacing half of the white flour and add a bit more liquid.