MINNEAPOLIS--(BUSINESS WIRE)--If you’re looking for ways to add more whole grain to your diet, you’re not alone: 67 percent of Americans are with you.1 It can be a challenge, and if you’re trying to increase the whole grain in your family’s diet, that’s an even bigger challenge. So for everyone out there who wants to eat more whole grain, but longs for the flavor and texture of baked goods achieved with white flour, Gold Medal introduces White Whole Wheat Flour. With all the fiber and protein as regular whole wheat flour but a milder, lighter flavor and texture, Gold Medal® White Whole Wheat, available nationwide September 2011, makes it easy to get more whole grain in your diet and love it too.
“If you really love the taste of baked goods made with white flour, it can be hard to adjust to the stronger flavors of regular whole wheat flour, but with Gold Medal White Whole Wheat, you never have to feel like you have to make a sacrifice,” says, Brian Durmaskin, Gold Medal Flour. “By substituting white whole wheat flour into your favorite baked goods, you are sneaking the goodness of whole grain into foods your family already enjoys.”
While most whole wheat flours are made from hard red wheat, Gold Medal White Whole Wheat flour is ground from hard white spring wheat. Hard white spring wheat flours and red spring wheat flours are similar nutritionally, but the key difference is that hard white spring wheat flour, like Gold Medal White Whole Wheat flour, bakes up golden and has a milder flavor than baked goods made with regular whole wheat flour.
Baking with Whole Grain Goodness
Gold Medal White Whole
Wheat doesn’t just taste more like all purpose flour; it also bakes more
like all purpose flour, and that means Gold Medal White Whole Wheat can
be substituted for all purpose flour in your favorite recipes.* Start by
substituting white whole wheat flour for 25 to 50 percent of the
recipe’s flour content.
Gold Medal White Whole Wheat flour is available in a 5 lb bag, suggested retail price $3.85. The Betty Crocker Kitchens have developed a variety of recipes that use Gold Medal White Whole Wheat flour including recipes for cookies, muffins, scones, quick breads and cupcakes. To see all of the recipes visit www.GoldMedalFlour.com.
* You may wish to add a tablespoon or two extra of the liquid used in the recipe when substituting Gold Medal White Whole Wheat flour or decrease the amount of flour by one to two tablespoons for recipes that call for all-purpose flour.
1 NPD Diet Monitor 05/06/10
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