White wheat is a different type of wheat that has no major genes for bran color (unlike traditional "red" wheat). The bran of white wheat is not only lighter in color but it's also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour.
White wheat does not contain the strongly-flavored phenolic compounds that are in red wheat. This gives white wheat a milder flavor, and also means that products made with white wheat require less added sweetener to attain the same level of perceived sweetness.
Like whole wheat flour, it can be used to replace part (25-50% is a good start) of the all purpose flour in a regular recipe if you want to infuse some whole grain into your cookies, yeast breads or cakes. Since it has that milder flavor, in cookies and muffins – baked goods where you're not looking for that ultra-light texture you might want in a cake – you can substitute all of the all purpose flour in the recipe with white whole wheat for a slightly heartier variation.
White whole wheat still has all the same nutritional benefits of whole wheat flour because it is made in exactly the same way, and so it has more fiber, vitamins and minerals than most all purpose flours to. It can be used in any recipe that calls for whole wheat flour and, because it has a lighter flavor, will generally give you an even tastier result than whole wheat will.
" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever. We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."