Cooking Flour

I want to start cooking with whole grain flour. What difference does it cook than regular flour? Any suggestions on how to adapt the recipes? Thank you!

Whole wheat is drier because it absorbs the liquid. So you can either replace part of flour whole wheat flour or simply use only whole wheat flour, but consume about a quarter less flour for every cup of flour the recipe calls for. (Ie only use 3 / 4 cup if an application).
Just experiment. That's what I do and sometimes you end up with something completely new and good in an accident.

Many recipes can not manage the replacement of all wheat flour whole grain flour /. An easy way to make all your current recipes healthier is to replace one quarter of the flour in the recipe with whole wheat grain /. In addition, wheat flour whole grain / absorb more liquid, which could make your recipe dry. Be sure to add a little more liquid to the recipe for applesauce to say, butter, oil. In a typical recipe for a loaf of bread (in the substitution with a little wheat flour or whole grain), you must add about 1/4cup more liquid.

Whole wheat flour has less gluten than flour whie. So if you're making bread, you really need to use about 1 / 3-1 / 2 white flour or bread.

It can make baked goods ASO have a harder bite / mouth. Again, this can be alleviated by using some white flour to get the affection you want, but the benefits you want.

I use whole wheat flour because it was not the sugar as flour does. I just use it instead of flour.