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 <[email protected]> wrote:
> Wholewheat flour rarely works well for cakes. > > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] On > Behalf Of ajackson212--- via Cookinginthedark > Sent: Monday, August 04, 2014 6:38 PM > To: [email protected] > 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 > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
