Red Wheat...White Wheat...Which Should I Use?

I received a request to explain the difference between Red and White Whole Wheat. I store and use both in my home on a daily basis. Here is a quick run down.

Hard White Wheat

• Was introduced to the US market in 1990
• Was developed by eliminating the genes for bran color while preserving the other traits of red wheat
• Contains the same levels of whole grain fiber that red wheat does
• Is more mild and sweeter in flavor

Hard Red Winter — Hard, brownish, mellow high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone.

Hard White — Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for breads.

Red Wheat is on the left

White wheat on the right.

As you can see the color

difference is not that pronounced.

• When baking breads I mix my red and white whole wheat flour equally.
• When baking sweet breads, cookies and other desserts I will use white wheat because it tends to be a little lighter.
• When baking cakes, I mix my white wheat flour with all purpose flour for a lighter product.
  
  

When ground you can hardly tell the difference.

The White Wheat is on the right.

When storing your wheat label them so that

you don't get them mixed up.

Make sure you store them in your refrigerator or

freezer until you need to use them they can go rancid.

Now for the big question.

Which wheat should I use?

It is a matter of personal preference. I enjoy the heartier taste of the red wheat, but I also enjoy the ability to disguise the whole wheat in my finished product, while maintaining the health benefits by using white wheat. Therefore at my house we use both.

Which do you prefer using?

One thing I should note is that when baking with white wheat the finished product looks like it was made with white flour. It is really amazing.