theres a recipe calls for wheat flour....but i dont have it?

Question

and the supermarket obly provide : polenta, semolina, gluten and all purpose flour. which of these can subs wheat flour?
and how is wheat flour like ( brownish powder or what?) ?

Answer 1

You can use all-purpose flour, which is wheat flour. If your recipe calls for "whole wheat", you can still use the all-purpose flour. Whole wheat flour is flour made by grinding the entire wheat berry including the bran. It is slightly tanner before cooking and does make a darker end product. It tends to produce a denser end product as well. Semolina is a much harder flour and is usually used in making foods such as pasta.

Answer 2

just use all purpose flour. wheat flour is healthier and light-brownish.

Answer 3

you can use white flour...