WHAT TYPE OF WHEAT SHOULD I USE, WHITE OR RED?
Here is the deal with the two types of wheat. Red wheat has a stronger, nuttier flavor. The white wheat has a more delicate flavor that is much easier to disguise. So I would suggest always using the white wheat-especially in baked goods. What is that you say? The red wheat is more nutritious so, why not use it? I thought you might ask that. Red wheat IS more nutritious. And by more nutritious, I mean that it has 2% more protein than the white. HOWEVER, in order to make most anything palatable with 100% red wheat you have to mix it half and half with the all-purpose flour. In that case, you’ve just cut the nutrition by half….or you could just use the 2% less protein white wheat flour and use it 100%. Now, do you think I mean that you ALWAYS have to use 100% wheat in your baking? NO! You use it how your family would like it and I’ll give you some good tips for how to use it successfully and how to know if your recipe is best for 100% whole wheat, half and half or less.