WW flour

[Zoel]

Quick question...can whole wheat flour be substituted for all purpose flour with always?

[gobbla]

all purpose flower with "always"?

I've subbed white for WW out for breads\pizza dough without any problem. I'm not sure how it'd be in a cake though.

[Zoel]

oops...the "with" is not supposed to be there

[gobbla]

ok, I was wondering if there was yet another type of flour that I didn't know about [img]smile.gif[/img]

IMO it depends on the "type" of food\use that you're going for. Any type of bread (pita\tortilla\roll\dough) I think you'd be safe on...they're generally a harder\denser food that you're mixing with something else so the little bit of extra density\earthy flavor wouldn't hurt anything at all.

You could probibly get away with it in certain types of sauces (thickening agent) but it would have to be something pretty flavorful, you wouldn't want to overpower the sauce.

Essentually anything with a "hardyness" to it you should be safe on. Delicate items such as deserts...probibly pass.

[Zoel]

Well, my answer has been found. I just finished reading my first issue of Eating Well magazine and pretty much every recipe calls for ww and all-purpose flour. The regular dishes seem to have about a 60/40 split between ww and all-purpose and the deserts have a 50/50 split.