Instead of White Flour
Q Some recipes call for whole wheat flour and unbleached white flour. I’d rather not use white flour. Can I just substitute more whole wheat for the white flour or is there some other type of flour I should use?
A If you are baking cakes, crusts, cookies or muffins, I’d suggest using whole wheat pastry, barley, rice or oat flours. You can use one flour alone preferably the whole wheat pastry or barley flour or the ww pastry and barley make a nice combination or combine either one of them with the rice or oat flour.
