I was interested in trying whole grain white wheat for these waffles because of it’s milder flavor and lighter texture. I felt that whole grain red wheat would yield too dense of a product and wanted these to be as close texturally to a waffle made with refined flour as possible. And, according to the Whole Grains Council, whole grain white wheat is just as nutritionally beneficial as red wheat.
Wheat can be somewhat of a controversial ingredient and hard to understand. Some argue that today’s wheat is hybridized and really isn’t wheat at all (compared to the wheat of our ancestors) because of all the generational changes for better commercial farming. Others claim that as long as the wheat is 100% whole grain, it is 100% safe and offers many nutritional benefits. Still others claim that “newer” varieties of wheat, such as white wheat, are genetically modified and should be avoided. Unfortunately, the landscape is cluttered with differing opinions.
When doing research for this recipe, I came across the site for the USDA’s Economic Research Service (ERS) outlining the U.S. wheat supply. According to their site, there is no commercially grown wheat in the U.S. that is genetically modified (GM). Wonderful — white wheat made sense for the test recipe. In the end, I ended up choosing King Arthur 100% Organic White Whole Wheat because as an added bonus that they do not support or use GM wheat in their products.
White wheat appears on the surface to be a good alternative for those who want to eat more whole grains but are hesitant because of the dense nature of whole grain red wheat. Time will tell on its nutritional benefits. One thing I do know, it makes a delicious waffle. Try them for yourself and you be the judge.