(NAPSA)}—While there are many people whoreally do like the taste and texture of baked goods made with whole wheat flour, for those who don’t, or for those looking to makehealthier baked goods, there is white whole wheatflour. White whole wheat flour contains the fiber and nutritional benefits of traditional whole wheat flour, but with a sweeter, lighter taste and appearance. Milled from a different strain than the traditional red wheat, white whole wheatflour is a light golden color, flecked with bran and looks like a cross between white and traditional whole wheat flours. In taste it is most similar to all-purposeflour. Cake, cookies, brownies, gingerbread and barscan all be easily baked with white whole wheat flour. Kids are always tempted by sugar, chocolate and the butter which goes into sweets. Susan Reid, baking instructor and coauthor of the King Arthur Flour Baker’s Companion cookbook, suggests substituting white whole wheat flour for regular all-purpose flour in almost any recipe. Says Reid, “Use white whole wheat flour in place of the all-purpose called for in your recipe. Try using white whole wheat for half of the all-purpose that’s called for. If you like the results, you can increase the amount of white whole wheat you use accordingly. Only in the very lightest baked goods—sugar cookies, pound cake, angel food cake— will you be able to see a difference.” Reid suggests trying out white whole wheat flour in these Chewy Oatmeal Cookies, adapted from the King Arthur Flour Baker’s Companion cookbook. Chewy Oatmeal Cookies 1 cup (5 ounces) King Arthur white whole wheatflour 1% cups (5% ounces) King Arthur unbleachedall- purpose flour teaspoon baking soda teaspoonsalt teaspoons cinnamon teaspoon nutmeg cup (3% ounces) shortening 4 tablespoons(‘4 stick, 2 ounces) butter 2 tablespoons (% ounce)oil 2% cups (18 ounces) brown sugar 1 %4 1% '% % 2 large eggs % cup (4 ounces) yogurt, plain or vanilla, regular, low-fat or nonfat 2 teaspoonsvanilla 8 cups (10% ounces) thick oat flakes (old-fashioned rolled oats) 1% cups (9 ounces) raisins Sift together flour, baking soda, salt, cinnamon and nut- meg.Set aside. In large bowl, cream together shortening, butter, oil and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in the yogurt and vanilla. Stir in oats and raisins, then add the flour mixture, in three additions, beating well after each addition. Drop the batter from a tablespoon-size cookie scoop (or from a tablespoon) onto parchment-lined baking sheets. Bake cookies in a preheated 350F oven for 14 minutes. They’ll still be light tan; don’t let them brown, or they’ll be crisp instead of chewy. Let them cool on the parchment until lukewarm, then carefully remove to a wire rack; they’ll be delicate when warm, then chewy as they cool. Store the cookies in a tightly closed container or plastic bag. Yield: about 65 3inch cookies. Nutrition information per serving (1 cookie, 26g): 96 cal, 3.1g fat, 2g protein, 8g complex carbohydrates, 7g sugar, 1g dietary fiber, 11mg cholesterol, 45mg sodium, 81mg potassium, 10RE vitamin A, 1mg iron, 22mg calcium, 32mg phosphorus. For more recipes with white whole wheatflour, visit the King Arthur Flour recipe archives at www.kingarthurflour.com. If you can’t find white whole wheat flour in the grocery store, try www.bakerscatalogue.com or 1-800-827-6836.
