Is the all purpose whole white wheat flour just more fine milled or less nutritious compared to simple whole wheat flour too?
1276159
It is finer, but not less nutritious. All Purpose is used (or, at least *we* use it for...) Pie dough, Pizza Dough and everything other then bread. You can use it to substitute a little bit of bread flour when you are low, as well. Alone, it doesn't make a good loaf of bread, it is more for the things other then bread, like pastries. Essentially they are both Whole Wheat (Whole "White" Wheat might be different or even have whitening agents in them, like having been bleached), they just serve different purposes.
368909
I don't know about reviews but I love this flour. I get the organic whole wheat. I use it to make dog treats, bread, bread sticks, pizza crust , veggie burger buns and other stuff. It could be used to make cupcakes and cookies. It's just flour and really nice flour. Thanks
2013361
I have both, and I don't see any difference. Any 00 flour is quite different from U.S. all purpose flour.
840663
I am not clear about what your question is. I have celiac disease and I use sorghum flour in a flour mixture as my all purpose flour. I use it just as I would use regular flour in my recipes. If this answer does not answer your query, please do write back.
1771296
Yes the texture is denser in the Whole Grain Cream of Wheat. There are no nuggets per se, but its pretty different from regular. Taste is less refined. It's also healthier (12%) of your fiber. I never eat regular Cream of Wheat when I can help it.
1966400
Hi, have been out of pocket for a few weeks, so just now getting to your question. The flour has a great taste and is great for baking. Not sure 'how large a grain parts' you're asking about? It is not a 'rough or coarse' grind with tons of hulls or unground seed-parts in it, but is obviously not as fine as the sterile white bleached stuff you get in stores. We buy it because it IS whole grain, which means you get the nutrition stored in the seed coat. Hope this is helpful. (p.s. we would purchase from them again)
1658292
I actually have this and some King Arthur on my pantry shelf together right now. I might be a nut but I can tell the difference between all of my flours (KA whole wheat, KA white wheat, GR whole wheat, GR bread flour, and GR Pastry Flour) just by sight. Seeing them side by side, there is a definite visual difference. Texturally there is a huge difference as well. The Great River flour is silky and powdery while the King Arthur is coarse and grainy.
54084
I get about 1 3/4 cups of flour from 1 cup of hard red wheat. It takes about 20 minutes by hand. With the motor it's about the same since we are going about the same speed. It's much less tiring though, and you can do other things while you wait for the wheat to grind. I find the flour to be very well ground and good for all baking needs. I have not tried it on white wheat yet.M. Fittro, Michigan
19488
I use this flour in my bread machine and the bread always turns out great. I never used red wheat so I can't compare them both, sorry.
622479
It's the slightly sandy, gritty form of semolina not a semolina patent flour -- more the consistency of a finely ground corn meal. So, "fine-ish?" But definitely not silky like flour.
1388513
I believe it is the same product. It is a good quality whole wheat flour. I have been using it to bake bread and I have also used it for pancakes. Hope this helps.
1616718
I have used 12 cups of all purpose flour with no problem. Haven't used whole wheat.
995237
I do not know as I do not eat corn, so would never try it. I prefer flours from smaller sized grains, & use the Fine setting. I have not ever tried the Coarse setting yet, to make cereals--like cracked grain cereal, as opposed to flours.
876633
The pastry flour is great for baking. I use it in place of AP flour in cookies, cakes, crackers, etc and it is wonderful. Whole wheat AP flour made baked goods a bit dense and heavy for my liking. I haven't used it for making bread so I can't give any input there. I use Great River whole wheat bread flour and oat flour with great results. No bricks of bread since I switched a couple years ago. I have yet to use one of their flours that I wasn't happy with. I hope I was able to help some! :-)Edited to say: I had never thought of mixing the pastry flour in with my bread flour. I think that might help make a lighter bread so I may experiment with that. Thanks for the idea! The pastry flour is great for baking. I use it in place of AP flour in cookies, cakes, crackers, etc and it is wonderful. Whole wheat AP flour made baked goods a bit dense and heavy for my liking. I haven't used it for making bread so I can't give any input there. I use Great River whole wheat bread flour and oat flour with great results. No bricks of bread since I switched a couple years ago. I have yet to use one of their flours that I wasn't happy with. I hope I was able to help some! :-)Edited to say: I had never thought of mixing the pastry flour in with my bread flour. I... » Read More The pastry flour is great for baking. I use it in place of AP flour in cookies, cakes, crackers, etc and it is wonderful. Whole wheat AP flour made baked goods a bit dense and heavy for my liking. I haven't used it for making bread so I can't give any input there. I use Great River whole wheat bread flour and oat flour with great results. No bricks of bread since I switched a couple years ago. I have yet to use one of their flours that I wasn't happy with. I hope I was able to help some! :-)Edited to say: I had never thought of mixing the pastry flour in with my bread flour. I think that might help make a lighter bread so I may experiment with that. Thanks for the idea! « Show Less
480529
I don't know if you already did this, but adding gluten flour to whole wheat recipes helps develop structure. Most whole grain recipies include about 1.5 tablespoons gluten flour to 3 cups whole wheat flour. Try using in published bread machine recipe for whole wheat bread and follow it precisely first time out. If it comes out okay, then you can experiment a bit.
654672
Yes, indeed. I just got through milling a cup of flour, so less than that in grain. It is so nice and easy to have nutritious flour any time!
1388512
It is not as heavy as regular whole wheat flour so it rises better. You can read the details of how they make it so on the Great River Organic Milling website. The flour has wonderful flavor and makes great bread. I usually substitute a couple tablespoons of gluten for an equal amount of the flour when I use it in 100% whole wheat bread to insure a good rise.