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Switch to half whole wheat flour when baking! It's a sure thing.
Elaine Magee, MPH, RD posted:
One of the 10 "heart smart" Cooking Commandments from my new book (TELL ME WHAT TO EAT IF I SUFFER FROM HEART DISEASE) is:

In most bakery recipes (muffins, cakes, cookies, coffee cakes, bars, brownies, nut bread) can substitute whole wheat flour for one-half of the white flour called for.

Sometimes you can increase the whole wheat flour to 3/4 or all of the flour called for, depending on the recipe, but switching to half whole wheat flour almost always turns out terrific even for sugar cookies or brownies.

What do you gain nutritionally? Compared to 1/4 cup of white flour, each 1/4 cup of whole wheat flour adds 3.5 grams of fiber and various phytochemicals, and doubles the amount of magnesium and selenium (two key minerals). The extra fiber helps slow digestion and increase fullness too (that's the bonus!)

Next time you are baking, try switching to half whole wheat flour and let us know how it turned out!
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jis4judy responded:
Hi Elaine
I tried that with some baked good over the holidays but one recipie was a disaster with even a 1/3 whole wheat replacement
That was on some very delicate sugar cookies they are much better with white flour... the whole wheat made the dough too tough to roll out never mind cut with cookie cutters . it worked well in other things like batters and worked ok in dropped cookies//
Hugs Judy:)
Christistheonlyway777 responded:
There is also a whole wheat pastry flour. I tried it with wheat tortillas and my daughter tried it with a chocolate chip cookie recipe and they both came out great!

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