From pancakes to breads, muffins, pizza or brownies, whole wheat flour can easily be substituted for all-purpose flour to add whole grain goodness to your baked goods. Whole wheat flour, white whole wheat flour or whole wheat pastry flour contain 100 percent of the wheat berry, giving you the full goodness of the bran and germ. Try substituting whole wheat flour for 25 to 30 percent of the all-purpose flour in your favorite recipe. Use whole wheat pastry flour in baked goods for a softer, more tender texture. White whole wheat flour works great in cookies, muffins, pancakes and quick breads, when substituted for the entire amount of all-purpose flour. It has a milder flavor and lighter color and produces baked goods that are just as enjoyable as the original, with the benefit of increased fiber, vitamins and minerals.
Homemade cookies/pies/cakes are better for you than store bought versions (fewer transfats, real eggs, fewer chemicals).
(Some people have sensitivities to wheat products or don’t digest wheat well. In that case, there are many other whole grains to choose from, such as oats, barley, quinoa and others. In a true gluten sensitivity or celiac disease, oats and barley may need to be avoided in addition to wheat.)