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Is white flour or wheat flour healthier? Well the names are weird because white flour is also made from wheat. So what’s the difference? And how’s a boy to know which one to use to be healthy? Well, we’re gonna get into all that, so hang on to your horses. And let’s get to it.

Today we’re gonna go over 2 questions: what’s the difference between white flour and wheat flour? And once we know that… which one is better for you—which one is healthy?

What’s the difference between white flour and wheat flour?
- Both are technically wheat flour
- Both can be made from any variety of wheat crop: red wheat, white wheat, durum wheat, you get the picture.
- The type of wheat plant has no bearing on our discussion

Whole wheat flour (unrefined) - all 3 parts of the wheat grain (wheat berry)
- Imagine the 3 parts of a hard-boiled egg
- Been used throughout history

White (refined) flour - only contains the starchy inside, the endoplasm
- A mostly modern food due to the complex mechanics required to separate the different parts of the wheat berry.
- It has been consumed occasionally in the past, but only rarely due to the crazy amount of tedious manual labor needed to sift out the hull and germ.

Which one is better for you?
- It depends. White flour has very low levels of micro-nutrients, like vitamins and minerals, because those are mostly contained in the hull and germ which are removed during the refining process. So, it’s natural to assume that whole wheat flour which contains those elements would be more nutritious, right? Yes, except that those same parts of the grain that contain the nutrients, also contain anti-nutrients to prevent the wheat berry from growing before it’s planted in the ground.
- It’s like a safe that needs to be unlocked.
- The traditional solution to unlocking the grain was to use slow preparation methods that take at a minimum 12 hours but can span multiple days. These methods include sprouting the grains, soaking the flour, or fermenting the dough in the case of sourdough bread.
- The modern solution to unlocking the grain is simply stripping out the hull and germ, leaving us with flour that is mostly just empty calories. Granted, it no longer contains anti-nutrients, but we’ve lost all the good stuff too. A little bit of white flour here and there isn’t going to kill you, but too much over a period of time will displace healthy foods in your diet, and cause nutritional deficiencies resulting in tooth decay, susceptibility to disease, chronic problems, and general poor health. And no, incase your wondering, enriched white flour makes barely any difference, and in some cases can actually be worse.

So in summary, whole wheat flour contains all 3 parts of the wheat berry and is best used for making traditional style, slow prepared breads. And refined white flour only contains 1 part of the wheat berry and is best for quick purposes like thickening sauces and gravies, and for making sweet treats like pie-crusts and cookies.

Now, I recognize there’s a lot more that could be said regarding wheat flour—like what variety of wheat you should buy, whether or not you need to get organic, and if you should even be buying wheat at all or going for a gluten-free flour. And so, I’ll be making another video going over everything you need to know when choosing healthy flour.

But in the meantime, make sure you’re subscribed so you don’t miss my next video on flour, or my other videos on kitchen tools, nutritious cooking, and healthy living. That’s about it.

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TIMESTAMPS:
0:00 - Intro
0:32 - What’s the Difference Between White and Wheat Flour
3:36 - Is White or Wheat Flour Healthier?
6:26 - Summary

#DennisFromScratch #DennisRussell

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