♥Using Wheat Flour

Q: Any tips on using whole wheat or other kinds of flour?

Liz's A: I think we all know the frustration of abandoning the light texture of unhealthy white flour. Wheat flour can make things heavy, and spelt flour usually causes baked goods to not rise. But, health is important and so one must sometimes work with the flours that have more nutritional value. The best thing to do is to add more baking powder to help with the heaviness. Another idea is to use half white flour and half of another kind. Here is an in-depth answer to the same question posted on the Food Network's site, it explains how to add more leavening, and also talks about using oats and barley in place of some of the flour too (Always delicious, and very nutritious!) http://www.foodnetwork.com/healthy-eating/how-do-i-bake-with-whole-grains/index.html

If anyone ever finds a winning recipe made with the "healthy flours", please post it here on Taste This.