Does anyone cook with whole wheat flour? I'm not taking about baking, but about cooking.
For example, I have a number of recipes that use flour as a thickener. The recipes always call for all-purpose flour, but I've wondered if I could sub whole wheat flour.
Or I recently found a recipe for Butternut Squash Gnocchi
, but it calls for all-purpose flour (and 3 to 3 1/2 cups of it!
). Do you think I could sub whole wheat flour? Would it be safer to just sub whole wheat flour for half of the all-purpose flour?
My Before and After Pics
"Decide what you want; decide what you're willing to exchange for it; establish your priorities, and go to work." --H.L. Hunt
"Life has hills. Set the treadmill at an incline."