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Old 01-31-2005, 10:02 PM   #1
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Substituting whole wheat flour

Anyone have any tips/rules regarding substituting whole wheat flour for white?

I am careful to use the same TYPE of flour (bread, pastry, etc.).

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Old 02-02-2005, 01:03 PM   #2
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I have substituted both whole wheat pastry and regular whole wheat flour with no problems. Have made both cakes & cookies. I use the same amt called for. Though sometimes if I want it the cake to have more of a light/fluffy feel to it, I either use all WW pastry flour or 1/2 white and 1/2 regular whole wheat flour.

Hope this helps.
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Old 02-02-2005, 01:50 PM   #3
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The standard substitution is to replace 50% of the called-for amount of AP flour with whole wheat. Depending on the recipe, if you substitute 100% whole wheat, your end result could be too heavy, dry, and have too obvious of a wheat flour taste (sort of nutty).
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