What percentage of whole wheat is this ? Anyone know? It is not 100% WW as ingredients say white flour too, so ? Thanks!
1995058
According the the ingredients listed on the box: Stone ground whole grain hard spring wheat flour, stone ground, whole grain white wheat flour, unbleached and enriched flour(wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), dried honey, vital wheat gluten, soy flour, salt, vitamin C. The box does not say "Whole Grain", it says "Rich in whole grain".
1995059
No percentage. Stone ground whole grain hard spring wheat flour. I have a phone # on box if you need let me know.
879285
I have a WonderMill grain mill and fresh mill Kamut brand wheat as well as a Hard White Spring wheat called "Prairie Gold" Both are marvelous grains for whole wheat flour. I make 100% all the time and works great. PERIOD!! I add 1 Tbs of vital wheat gluten just to make sure, as well as 1/8 tsp of Ascorbic acid (a yeast conditioner). I also use ingredients for Large loafs but set the setting for sandwich and works fine.
765133
There is one recipe for 100% whole wheat flour (Honey Whole Wheat Bread 1 1/2 lb. loaf). It also calls for a small amount of gluten flour and powdered milk. I have used several other bread cookbook recipes that use a combination of wheat and bread flour and they have turned out well. This is my 3rd bread machine and this is the only one that I have not had regular problems with bread falling once it goes into the bake cycle. I've had slight falling with this machine 2-3 times and it's when I'm trying a new recipe I've never made before. I've been enjoying this machine more than any of the other brands. Hope this helps.
83692
This is whole grain spelt. Ive used it several recipes substitution for white wheat flour with no problems. Because its whole spelt I feel that an inexperienced baker needs to carefully spoon the floor into a measuring cup or scale instead of scooping it. Whole flour has a tendency to be a bit heavier. I've used it as equal measurements.... with amazing results.
1685142
I usually make whole wheat, however this time I ran out and only had white all purpose. I substituted for my 2 cups of ww and used 3 cups white but what is different from other recipes is the added 1/4 cup instant potato flakes. My loaf turned out beautiful! I also used my new stoneware bread pan so that may have made a difference too.
744693
it is gluten free and, looking at the label, there is no mention of wheat at all. It is largely tapioca and rice flour, partnered with xantham gum.
44973
I would try the recipe with half all-purpose, except I use unbleached white and do the other half with a whole wheat flour and see how it turns out. Good Luck!!
1595052
The product we received is raw, unground wheat seeds / "berries". To obtain flour, it has to be ground. We use a "Wonder Mill" to do that. We use a bread recipe and process we found on-line to make sandwich loaves that rise like bread you buy in a supermarket but which are made with 100% flour milled from this product along with an optional tablespoon per loaf of active wheat gluten (protein). Have not tried making biscuits, cakes, cookies, and/or pie crusts yet from the flour we make from the Great River product.
862578
No. 3/4 of it is refined wheat flour. The other 1/4 of it (the other six grains) are whole grains. So in the end 25% whole grain, 75% refined.
1745702
holy @#!$* Seems, by other comments, that this likely contains wheat/soy (with?)Don't know why there would be gluten in this...OR SOY. would not buy again, knowing this...
1175168
What kind of flour are you using, and how much? How stiff is the dough? I have a Bosch, and have been using it for almost four years. My typical recipe flour-to-water ratio is 6 cups of water to around 14 cups of flour, 10 of which are King Arthur white whole wheat and four of which are regular white flour. Usually, it only sounds strained when I have added the final few cups of flour, which I only do in the last few minutes. Hope this helps!
337499
The percentage isn't given on the label. All I can tell you is that it is the 5th out of 8 ingredients listed. Usually the ingredients are listed in order of highest quantity to lowest quantity. Sorry I couldn't be of more help.
176300
It is my understanding that buckwheat flour does not contain gluten. That is why I use it and I have had no adverse reactions.
768600
I think I remember reading somewhere that it does contain wheat. To be certain, I would contact Standard Process.
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
676639
I never have any problem with my recipe,5 1/2 cup of flour, 2 1/2 cup of warm water, 2 tbs of yeast, 2/4 cup of sugar. The flour I use is King Arthur is the good one. I hope thus recipe help you.
1359178
There are 4 grams of protein in this flour, not sure how it translates into %. However, I make great bread with it. No additional gluten is needed, however, some bread recepies I've made do call for it.