Substituting whole wheat flour for all-purpose flour:
You can replace part but not all of the all-purpose flour with whole wheat flour when baking. Blending whole wheat flour with all-purpose flour will lighten the finished product while maintaining the nutritional benefits of whole wheat.
When baking, use half all-purpose flour and half whole wheat flour. The end product might not look the same, and it could have a coarser texture and less volume.
Whole wheat flour is processed less than all-purpose flour to retain more nutrients and fiber.
Whole wheat flour has a coarser texture because it is ground from the entire wheat kernel.
This article originally appeared on www.bhg.com
