Melissa Breyer, one of my co-authors on True Food, introduced us to white whole-wheat flour. By using this flour she notes that one can have wholesome nutrition without the heaviness of the typical “whole wheat” flour.

White wheat is a naturally occurring albino variety of wheat, and when it is turned into whole wheat flour it doesn’t have the nuttier taste or graininess of the common whole wheat flour (made from red wheat) we are accustomed to.

The good news is that white whole-wheat flour has the name nutritional and fiber content of red whole wheat, but doesn’t have that crunchy granola hippie taste because it is both lighter in color and milder in flavor.

Baked goods made with white whole-wheat flour are nearly indistinguishable from those prepared with refined white flour, but the difference in fiber and nutrition is substantial.

King Arthur Flour company offers white whole wheat flour, as depicted in the photo.

–Adapted from True Food, by Annie B. Bond, Melissa Breyer, and Wendy Gordon (National Geographic, 2010).