Looking for ways to add more fibre to your diet? Try using whole wheat flour in your favourite recipes.

Looking for ways to increase fibre in your diet? Using whole wheat flour is a great way to enjoy the benefits of whole grains in the recipes you already know and love.

Can you substitute whole wheat flour for all-purpose or white flour in your recipes? Yes!

Marilyn Smith, Canada’s self-proclaimed queen of fibre, shares her tips for including whole wheat flour in your favourite recipes.

What’s the difference between whole wheat flour and all-purpose flour? Find out here.

When it comes to incorporating whole wheat flour into your recipes, Mairlyn suggests blending it with all-purpose flour. For example, start with ¾ of a cup of all-purpose flour and ¼ cup of whole wheat flour. You can gradually increase the amount of whole wheat flour to your liking. Whole wheat flour makes a great addition to bread recipes, pancakes, pizza dough and of course, banana bread.

The bran in whole wheat flour increases the fibre content, but also provides a heartier texture, so you may notice your baked goods become denser when adding whole wheat flour to your recipe.

Whole wheat flour will absorb more liquid because of the increased fibre, so you may need to slightly increase the liquid ingredients in your recipe.

Why include more fibre? Research shows that meeting your daily fibre targets can yield great benefits including supporting your heart health, reducing your risk of diabetes, and improving your gut health.

To learn more about the benefits of wheat, visit What About Wheat? Or, click here to learn more about wheat flour and baking with Chef Sourdough Duffy.