I am not a huge baker.
Mainly because if I bake it, I want to eat it and considering I’m trying to slim down that’s not the best option for me.
However, we are quickly approaching the holiday season and nothing quite puts me in the mood to don my apron than this particular time of year.
When it comes to baking ingredients I always have the essentials on hand. Sugar, flour, eggs and butter. One thing that struck me while I was making sure my ingredient stash was complete was the fact that I often use all purpose white flour. It was a bit ironic to me since I make sure our bread is made with 100% Whole Wheat Flour but yet I’ll bake or even cook things using this bleached version.
I realized that the reason behind this is when I’ve tried to use 100% Whole Wheat Flour in the past it has altered the taste of my goodies.
Thankfully, Gold Medal just released a new whole wheat flour. Their flour is made from hard white spring wheat unlike others that are made with hard red spring wheat. Because they use hard white spring wheat their whole wheat flour has similar texture and taste to regular all purpose flour.
I decided to try out the flour in some cookie dough. I did follow the conversion directions that Gold Medal supplied me with, which was to substitute 25% to 50% of the flour with Gold Medal White Whole Wheat flour. The batter was extremely thick so I ended up adding just a bit more water, I later realized that Gold Medal suggested that too. 🙂
I’m going to be honest. I could taste a difference in my cookies, but it was a good difference. It actually added to the taste I thought. I love the flavor of whole wheat bread and now I could enjoy it in my cookies too!
Now wait, I don’t just want you to take my word for it though, I want you to try it too. So, I’ve got a little giveaway for you!
Up for grabs is a Gold Medal prize pack which includes a VIP coupon for a sample of Gold Medal White Whole Wheat flour, instructions for conversion, cookie jar (or flour jar), and several recipe cards.
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