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Baking with whole-wheat pastry flourl

Asked Feb 9, 2003, 03:16 PM — 1 Answer
I read in a Health Magazine that you can replace the white flour with whole wheat pastry flour in most baking recipies, I have tried some cookies and both batches came out very flat, do I need to add baking powder or gluten? What am I doing wrong? :

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Mar 9, 2003, 09:26 PM
Re: baking with whole-wheat pastry flourl
Hello Kathleen,
Try adding 1/4 to 1/2 cup more flour or 1/2 tsp. More baking powder. I know usually flat cookies turn out that way because of not enough flour. Using a different type may cause you to use a little more. Good luck!
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