Can whole wheat flour be substituted for all-purpose flour in a recipe? Would they be equivalent measurements?
Generally speaking, you can substitute whole wheat for all-purpose flour. However, in fine baking such as for cakes, the crumb will be coarser and in pastries, the texture will be coarser and the taste nuttier. For fine baking we often recommend replacing only part of the all-purpose flour with whole wheat, anywhere from a quarter to a third. The exception is yeast breads, where you can use all whole wheat flour; Best for Bread from Robin Hood approximates all-purpose very nicely in yeast breads. In quick breads such as biscuits, muffins and tea loaves you can replace some or all of the all-purpose flour with whole wheat flour.
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