I have switched completely to whole wheat flour. We use it to make pizza dough and in anything that needs a little flour to keep ingredients together. I use whole wheat pastry flour in my baking. It's ground finer, and I think it takes some of the whole wheat flour after-taste out. I have used it in birthday cakes, muffins, and pie crust. I make my own whole wheat bread crumbs. My family and I have learned how to use whole wheat flour, so that guests do not realize that they are eating it. |