Can I substitute whole wheat flour for a recipie that calls for all purpose flour?!
Answers: If so is there anything I need to keep in mind?
In most recipes whole wheat flour can be substituted for all purpose flour with (mainly) two different results. Recipes that rise will tend not to rise as much; recipes that call for a large amount of flour can end up dryer, as the whole grains will absorb more liquid than the processed grains. In bread recipes, you may need more liquid. In cakes and cookies that rise, you may want to use slightly more fat.
I recommend a blend of whole grain and all purpose flours, about 1/2 and 1/2, if you want to be healthier but not sacrifice texture, flavor, and even appearance, as in many recipes, whole grains also affect the look of what you are baking/cooking. When you do use all purpose flour, always use un-bleached, even if you have a cake recipe that calls for all purpose rather than cake flour.
Don't subsitute whole grains in fancy pastries, pie crusts, and sauces. Your pastries won't be flaky; your sauces won't thicken as nicely, and could even have a grainy texture.