I wish I could give better advice, but I haven't started baking yet,t oo much on my plate already. But I know there are different whole wheat flours - white whole wheat, whole wheat pastry flour. Plus other flours like spelt and barley that I've seen in whole grain recipes. Might make the difference. Someday I will bake again! (Not that I ever made anything but cookies before). But it will be a whole new ballgame with no refined flour
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