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You can definitely use whole wheat flour in place of all purpose flour but it may create a much different end product. Wheat flour can make baked goods taste drier as the flour absorbs much more liquid than white flour, sucking the moisture out as the food bakes. Whole wheat flour can also have a coarse texture which some people find hard to enjoy.
Real whole wheat flour goes bad very fast. That is why traditionally people tried to make flour as white as possible: it lasted longer. Modern “whole wheat” flour is made by stirring bran into white flour, so it lasts longer, but still not as long as white flour.
health benefits of whole wheat flour
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