With all the different terms used to describe wheat products, it can be hard to sift through the b-s and figure out which products are actually nutritious.
Take “white whole wheat” for instance. The first time I heard the term, I figured it was some sort of trick to get people to buy refined white bread.
“Oh sure, drop the term ‘whole wheat’ and I’m going to forget that it’s white bread,” I thought. “Nope, not fooling me.”
I figured it was a similar ploy to packages touting “whole grains” and “wheat,” when the ingredients really list refined grains.
But then I saw some of my favorite healthy food bloggers using it in their recipes. So I decided a closer look was in order.
Apparently, white whole wheat is not similar to regular white flour, and it’s just as nutritious as regular whole wheat.
Yeah, white whole wheat is simply a different kind of wheat, milled from hard white spring wheat rather than traditional red wheat. Like whole wheat, WWW retains the “bran, germ, and endosperm” which is what sets it apart from refined white wheat. Refined white wheat is made from the same red wheat as “whole wheat” but it is stripped of those three healthy components.
The benefits of WWW are that it is lighter, fluffier, and has a milder taste than whole wheat. Those who prefer the taste of white bread (and only switched to wheat for the health benefits), would likely prefer the taste of it.
Often when I substitute whole wheat flour for all purpose flour in recipes (especially for baked goods), they turn out denser than I had hoped for. They also have a distinctly “healthy” taste to them, which I don’t mind but picky eaters do.
I’m hoping switching to white whole wheat will solve this problem. I plan on making my classic pancake recipe using WWW instead of whole wheat this weekend and seeing how that changes things. I already love the recipe, but I have a feeling this will make them a little more appealing to the mainstream.
I’ll let you know how it goes!