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Whole Wheat Flour Basics s may redu grain ce th $hop and $ave ole e ri Types of Whole h rt disease and help sk < W hea wit Buying from bulk bins might of ight managemen h cost less and allows you to we t. Wheat Flour purchase just what you need. Whole grain flours contain all Endosperm three parts of the grain kernel – < Buy an amount you can use bran, germ and endosperm within a month or two to be Bran while refined flours have only sure of freshness. the endosperm which reduces < Look for tightly sealed bags fiber, iron and other nutrients. or boxes. Whole Wheat Flour – a general < Check the “best used by” purpose flour that can be used date on packages and choose for most baked products. It has the most time. a stronger wheat flavor and < Flour should smell faintly darker color than refined flour. sweet or have no aroma at all. Baked products will have a more Rancid flour smells and tastes Germ compact and heavy texture. sour or slightly bitter. It won’t White Whole Wheat Flour – make you ill but the taste is not made from wheat with a bran pleasant even after baking. Wheat Kernel layer that is white rather than WholeGrainsCouncil.org tan. It can be used for most baked products. They will have the nutritional benefits of whole I Whole wheat flours will keep for 1 grain but a more mild taste Store Well to 3 months on a cool, dry cupboard and lighter color than the more shelf. For best quality over common whole wheat flour. ste Les a longer time, store in the Whole Wheat Bread Flour – Wa s contains more gluten proteins I Heat, air and moisture speed up refrigerator or the freezer desirable for yeast breads. It the spoilage of whole wheat flour. (2 to 6 months). I Track freshness by would be less desirable for - Store in a cool, dry place other baked products. - Use airtight containers or marking the purchase Whole Wheat Pastry Flour – a re-closable plastic bags to keep date on the package. out moisture and insects. finely milled flour with lower protein content. It can be used for most baked products Measure Whole Wheat Flours except yeast bread. Texture of baked products will be lighter • Stir to loosen the flour than if made with other whole • Spoon lightly into a dry measuring cup wheat flours. • Level with a straight-edged knife or spatula This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. ©2016 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer. Cooking with Whole Wheat Flour

At least 70% of Banana Pancakes kid taste testers Whole Wheat ‘Liked!‘ the taste. Ingredients: Yogurt Rolls eggs 2 Ingredients: 1 ½ cups non-fat or 1% milk 1½ cups whole wheat flour 1 Tablespoon sugar 1¾ teaspoon baking soda 3 Tablespoons oil 1 teaspoon salt 2 bananas, mashed 1¼ cups low-fat plain yogurt ¾ cup whole wheat flour Directions: ¾ cup all-purpose flour 2 teaspoons baking powder 1. Preheat oven to 450 degrees F. 2. Stir flour, baking soda, and salt together Directions: in a large bowl. Add yogurt to the center 1. In a medium bowl, beat eggs to blend. and stir until a dough forms. Add milk, sugar, oil and bananas; mix well. 3. Divide dough into 10 equal sized balls. 2. In a separate bowl, stir together flours Dust hands with flour and roll each ball and baking powder. Add to liquids; mix lightly until surface is smoothed. until blended. 4. Place on baking sheet and flatten each 3. Lightly spray a large skillet or griddle ball to ½ inch thick. with cooking spray or lightly wipe with oil. 5. Bake for 10 to 15 minutes, until light Heat skillet or griddle over medium-high golden brown. Serve warm with a soup heat. or salad. 4. Pour ¼ cup batter onto the griddle for Makes 10 rolls each pancake. Cook until tops are bubbly and pancakes are dry around the edges. Prep time: 10 minutes Turn pancakes over and cook until golden Bake time: 10 to 15 minutes brown on the bottom. 5. Serve warm topped with applesauce, fresh fruit or yogurt. Go to 6. Refrigerate or freeze leftovers within FoodHero.org 2 hours. for recipes using Makes 16 pancakes whole wheat Prep time: 15 minutes flour Cook time: 5 minutes per batch Depending on their skills, show kids how to: < Measure flours and other dry ingredients Eat More Whole Grains < Mash bananas < Look for whole wheat flour as one of the < Crack and beat eggs first ingredients on a product you buy – < breakfast cereals, pasta, breads. Use a ¼ cup measuring cup to dip and pour < Substitute whole wheat flour for up to batter half the flour in a recipe - try it in cookies, pancakes, pizza crust, muffins or breads.