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I have been reading about white whole wheat flour in baking recipes recently and wondered what it is exactly- it seems to be a light whole grain pastry flour.

Great Grains!

Barton Seaver - Great Grains!

Recorded

This event was on October 25, 2022

Join Chef Barton Seaver to discuss the wide world of grains – from barley and corn to quinoa and winter wheat berries, and everything in between. Whole grains offer great health benefit, but also diversity of tastes, textures, flavor, and colors! We’ll discuss strategies for making the most of this culinary staple and explore the varied options available to the home cook. As always, bring your questions!

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Question

Georgie Collis

I have been reading about white whole wheat flour in baking recipes recently and wondered what it is exactly- it seems to be a light whole grain pastry flour.?

Answer

Okay, white flowers that we've got red wheat berries here. There are white wheat berries. It's just a form of it's just a form of wheat. It is. No different from I don't think it has any real different culinary qualities or sort of chemical qualities meaning the chemistry of baking. So yeah, that's all it is. It's I mean just like you have orange carrots and red carrots and Yellow carrots. Yeah, this is just a different kind of wheat. So that's all it is. So whole whole white whole wheat flour is for all intents and purposes the same as sort of regular brownish whole wheat flour. So, there you go.

Barton Seaver

Chef, Educator, Author

bartonseaver.com

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.