I am always trying to make recipes a little healthier, without sacrificing flavor. Usually I try not to promote brands, but King Arthur has done a wonderful job of making hard white wheat flour readily available at many grocers. In a couple of my bread, honey-whole-wheat bread, and waffle recipes I refer to this type of flour, and for anyone trying to improve their whole grain intake, this is one easy way to do it!
There are other sources – my HEB has a section by the bulk bins where you can stone- grind your own, and my mom actually orders the wheat berries from a co-op.
Wherever you get it, this is a great alternative to enriched white flour. However, it does give baked goods a denser texture, so if your gourmand friend is finnicky about the crumb of her birthday cake, this may not work. Otherwise, give it a try! I find that in recipes that call for whole wheat flour, this gives it a lighter flavor. In recipes that call for all-purpose (aka, enriched) flour, I need to use slightly less flour and often add a couple extra tablespoons of water. I love it in both quick and yeast breads, and can usually substitute half the flour in cookies with this before the texture becomes a little too dense for my liking. Happy Baking!