Do you ever substitute whole wheat flour for all purpose flour?


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I am thinking the answer to that question might be yes especially for the health conscious.. I am sure I did make the substitution many "eons" ago but don't remember loving the outcome. I would be happy to know what has been your experience or the experience of someone you know.

Already I know the taste would be affected . From my limited knowledge, I believe the texture of the cake might be affected as well. If my assumption is correct, what yardstick would you use to arrive at the right amount of whole wheat flour to use or is it a trial and error scenario?
 
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I haven't substituted in that way before, my husband has some nutritional limitations as to what he can and can't have, and he's actually advised NOT to have a lot of wheat. However, I do imagine that on top of changing the taste it probably WOULD change the texture as well. Though I guess it depends on what you're making/how you're making it and how many other ingredients you have to counteract it as well. I haven't tried it yet but personally I always do things more trial and error, I've found that rarely is there just one benchmark across the board.
 
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I once did that, I made a carrot cake with it, I honestly didn't like the result one bit. I'm no a bit fan of whole wheat flavor, it might be a bit more healthy than the all-purpose one, but things taste much better with it.
 
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I once did that, I made a carrot cake with it, I honestly didn't like the result one bit. I'm no a bit fan of whole wheat flavor, it might be a bit more healthy than the all-purpose one, but things taste much better with it.
I have vague memories of trying it some time ago, but I don't remember liking it either. Now that I am a "soon to be specialist at baking" I will experiment with just about everything.

I have some left at home and I hate wasting stuff, so I will probably try something from scratch with the whole wheat flour.
 
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I have substituted whole wheat flour for all purpose flour before and i don't think i was anyway wowed with the end product as it didn't have that refined taste...it's like it tasted dried out like it wanted more liquid...it gives off a course taste.
 
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It depends on what you are making, but if it is a cake, then the sponge will not be as soft and the texture will be less crumblier. I've only done half and half and I noticed a difference, but as I was eating the cakes myself it didn't matter.
 
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It depends on what you are making, but if it is a cake, then the sponge will not be as soft and the texture will be less crumblier. I've only done half and half and I noticed a difference, but as I was eating the cakes myself it didn't matter.
I think when you are eating the cake yourself or keeping it only in the family, you can experiment and hope for the best. If it has to be shared with others outside the family, I think then is when you have to be concerned.

The other day when I was trying the two ingredient cookie, I decided very early in the game that I was going to experiment and add some ingredients including some whole wheat flour. It was much the disaster I expected but good enough for at least me:).
 

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