Not only will you greatly increase the fiber content (whole-wheat has nearly four times more fiber than all-purpose, for example), but you’ll add more potassium, magnesium and zinc to what you’re baking. If you want to add whole-grain flour to a family favorite, start small. “Most baked goods can withstand a 50-50 ratio of whole grains to all-purpose flour,” says Charlotte Rutledge, testing kitchen manager at King Arthur Baking Company. “That said, beginning with 25% to 30% will help you see if you’ll need to make tweaks to the other ingredients in the recipe. Whole grain flours are more prone to becoming rancid, so store whole-grain flours in your refrigerator or freezer to keep them fresh.
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