I've seen it used. If you mix it with white and don't substitute it completely, it can work quite well and make the cake just a bit less bad for you. On Aug 5, 2014, at 7:59 PM, Regina Marie via Cookinginthedark <cookinginthedark@acbradio.org> wrote:
> Wholewheat flour rarely works well for cakes. > > > -----Original Message----- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of ajackson212--- via Cookinginthedark > Sent: Monday, August 04, 2014 6:38 PM > To: cookinginthedark@acbradio.org > Subject: [CnD] Whole wheat flour and all-purpose flour. > > Hi, Blaine, > > Whole wheat flour contains wheat bran and is heavier than all-purpose flour. > While you can use whole wheat flour in a recipe, you will get a very heavy > cake (if that is what you are making). I would suggest freezing the whole > wheat flour and using it in breads along with white flour. > Hope this helps. > Alice > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
