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White Whole Wheat Flour

Gold Medal White Whole Wheat Flour

Did You Know? Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.



5 lb
(2 Ratings)
Member Reviews (5)

Try it Out in a Recipe

Blueberry-Streusel Muffins (White Whole Wheat Flour)
Blueberry-Streusel Muffins (White Whole Wheat Flour)
How about a little lemon-butter with those warm muffins? Beat 1/2 cup softened butter with 1 teaspoo...
 
Five-Grain Buttermilk-Cranberry Bread (White Whole Wheat Flour)
Five-Grain Buttermilk-Cranberry Bread (White Whole Wheat Flour)
No kneading or yeast is required to get this beautiful, rustic-looking homemade loaf. Serve it up as...
 
Write A Review
Reviews
1 - 5 of 5 Reviews
CatGirl14 said: Posted: 3/22/2014 6:36 PM
I recently purchased a 5 lb. bag of white whole wheat flour and was using the bag of flour to test that my new kitchen digital scale was calibrated correctly. Interestingly, the net wt. was not the 5lbs. indicated on the bag, but actually 4.07 lbs. In checking other items, the scale appeared to be weighing accurately. Has Gold Medal lightened its load, or was this an isolated incident? Anyone else want to weigh in on this?
 
texaslaurel said: Posted: 9/22/2013 8:08 AM
I have used your flour exclusively for years. I have no complaint about the flour but I don't understand why it is so hard to open the bag. I am sure you don't want to fool with success but there has to be an easier way to open it than unrolling the top and hoping it doesn't tear. I have arthritis in my hands.
 
aw_in_ohio said: Posted: 4/22/2013 7:56 PM
This flour is so coarse I have to sift out the larger pieces before using it. One of the first things I made with the white whole wheat flour was a batch of brownies, and the big, coarse pieces of flour gave it light speckles instead of incorporating with the batter.
 
WWQueen said: Posted: 5/7/2012 11:51 AM
I do 100% whole grain in my baking. I love this flour except there is one problem: there is a lot of very large bran pieces. This makes for a rough and not great texture UNLESS you sift the flour and dump these huge chunks of bran. Folks at Gold Flour, can you cut the bran finer? The taste of this sifted flour is great - lighter, not bitter. I bake a lot of guilt free treats. The products, be they bread, pancakes, coffee cakes, muffins, yeast pastries turn out light and airy and even have a lighter color. Love love this product, but I urge you to sift it and dump the chunks of bran, especially if you are trying to feed these treat to folks who are not fond of whole wheat products.
 
jeffshoney said: Posted: 12/9/2011 9:10 PM
Excellent..I made choco chip cookies and they came out sooo good. I can't wait to try making bread with it..
 
1 - 5 of 5 Reviews
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