So, in another effort (see my cleanse topic)to be sweeter to my body, I am trying to add a bit more whole wheat to my diet. It's not like I don't eat whole grains and plenty of fiber - I do; but I also eat lots of less-than-whole grains, as my love of all thing crusted is boundless.
Of course, when "adjusting" any recipe to sub some whole wheat flour for plain white flour, one should start slowly, and then see how much whole wheat may be used before the taste of the finished product sucks. See, with me, it also has to taste good, otherwise what's the point?
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