Ingredient hub

Whole-wheat flour

Whole wheat flour; includes bran and germ for hearty flavor and fiber.

Weigh for breads and muffins; may need extra liquid or rest for hydration.

Use Whole-wheat flour as a substitute for

Have this ingredient on hand? These are the situations where it can stand in for others.

• All-purpose flour dry

  Use 3/4 cup of whole-wheat flour plus 1 tbsp of water for every cup of all-purpose flour.

  Scale: 1 cup

How to measure flours

Flours swing wildly in weight by volume (a cup can jump from 120g to 150g). Protein and gluten strength also change from brand to brand. Weighing is the only way to keep hydration and texture consistent for bread, pizza, cakes, and pasta.

• Spoon and level for loose; packed cups weigh more—use the packed toggle when available.
• For bread and pizza doughs, aim for consistency: measure by weight when possible.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Keep cool/airtight; germ oils can go rancid, refrigerate for long storage.

Sources: CDC · FDA

All conversions for this ingredient

• Cup → g /en/convert/flour_whole_wheat/cup-to-grams/
• g → Cups /en/convert/flour_whole_wheat/grams-to-cups/
• Tbsp → g /en/convert/flour_whole_wheat/tbsp-to-grams/
• Tsp → g /en/convert/flour_whole_wheat/tsp-to-grams/
• mL → g /en/convert/flour_whole_wheat/ml-to-grams/
• oz → g /en/convert/flour_whole_wheat/oz-to-grams/