In any case, be sure to check out Becky Krystal’s comprehensive guide to baking substitutions, to find out how to experiment with swapping whole-wheat flour in — or out.Below, you’ll find ...

I answer a lot of baking questions that come in from our readers. One of the more frequent topics involves whether recipes can be adapted to use all or some whole grains. Often, the answer is yes ...

Don't let that open bag of whole wheat flour go to waste. Simply Recipes / Shilpa Iyer In many people's pantries, there are a few kinds of flour. All-purpose flour seems to take precedence over ...

By Stacy Fraser In the EatingWell Test Kitchen, we bake with whole-wheat flour as much as possible. It has almost four times more fiber than all-purpose flour and provides more potassium, ...

5 ¼ cups (626g) Hard White Wheat (on pastry setting, plus a little more for dusting--See tips) or all-purpose flour 1 teaspoon kosher salt (5g) ...

The problems with most real whole wheat muffins are multiple: They're heavy, dense and even slightly bitter, unless they contain a ton of sugar. Which explains why many “whole wheat” recipes ...

However, because whole wheat flour still has the germ, which is a source of oil, it goes rancid much more quickly than all-purpose flour. You really need to make sure your supply isn’t compromised. It ...

"I had never in a professional kitchen come across a bin of whole-wheat flour, or a bag of rye flour," said Boyce, who wrote Good to the Grain: Baking with Whole-Grain Flours (Stewart, Tabori ...

Faced with a choice between cheesecake and fruit salad, most of us will ignore our guilt and go with the pleasure.So we decided to create a dessert that would let ...