I use whole wheat flour in my pumpkin bread/muffin recipe. Creates a very healthy and moist bread!

If I remember correctly you can sub half of the flour in a recipe using white flour with whole wheat without much of a texture difference.

I have used it in chocolate chip cookies, banana bread and oatmeal cookies without any trouble. The only thing I might not use it in would be pie crust.

I use it for oatmeal cookies.

I loved it in these whole grain pancakes!

It's generally a bit too coarse for the lightest of cakes, but I swap it out in these chewy chocolate chocolate chip cookies and they're great.

In general, the fiber in WW flour absorbs more liquid, so if you're subbing in a recipe that hasn't been designed for it, you might need to adapt accordingly. The rule of thumb for me in breads is 2 Tbsp water for every cup flour swapped out, but cookies and such can be a bit more forgiving.

I really like just plain chocolate chip cookies with whole wheat flour.

Almost anything! I keep both white and whole wheat on hand all the time, and anything that could stand up to the slightly heavier whole wheat gets some of each. Pizza crust and breads especially, yum. You can start by substituting a small amount of whole wheat for white, and adjust the proportions as you see fit.

The only things I would definitely stick to all purpose for are pastry or other delicate items that are meant to be light and fluffy.

I love King Arthur's White Whole Wheat, and I've actually used 100% www for some recipes. I'll only use 50% www for crusts on savory pies (chicken pot, etc), though.

I've just ordered some ground-to-order flour direct from the farm, and to that end I ordered soft white whole wheat with an extra-fine grind to see if I can do away with the all-purpose in my life, except maybe for light cakes.

Can you use the KA White Whole Wheat 100% in the apple muffins recipe linked above or do you really need to use part pastry flour part regular flour? I don't go through flour quickly enough to justify buying pastry as well, but that recipe looks really enticing.

And by the way, I use my KA White Whole Wheat flour in these nutella ricotta pancakes.

Just don't try to use it to thicken gravy!! Found that out the hard way!!!

Thank you for all the great ideas! So exciting to see my question on here!

@nithya at hungrydesi - I found my www at Trader Joes. I didn't realize there were different percentages so assuming that does not make a difference I always make the other flour. Here is one list I use or there is also a list in the back of the BHG cookbook too.

http://www.joyofbaking.com/IngredientSubstitution.html</a href>

Thanks again everyone!

I pretty much use it for everything I would use white flour for. Recently, I've made cornbread and banana bread, and they both turned out very well.

This is the only kind of flour we have in our house, so we use it for everything. Cookies, tarts, pies, cupcakes...oh, and occasionally some non-dessert items.

I just made walnut/cherry bread using 1 cup white whole wheat and 2 cups bread flour.

Tastes great and there was no problem with the bread rising like you can get with other whole wheat flour.

King Arthur flour produces great results all the time.

I no longer use any white flour in my baking; my "all-purpose" flour is 100% white wheat (grown & milled locally to me, but similar to KA white white).

Not to self-promote, but if interested, you can find lots of dessert recipes using white wheat flour on my cooking blog:
http://localkitchen.wordpress.com/category/type-of-dish/dessert/

When substituting for AP flour in any recipe, pay close attention to what the texture of the final dough or batter should look or feel like, and adjust your flour/liquid ratio accordingly; you will find that sometimes the WW flour will absorb more liquid, sometimes less. If in doubt, as other commenters have noted, start out by substituting 25 or 50% of the white AP flour in your recipe, and work up from there.

For pie crust, pastry, cakes and anything that should be really light & fluffy, I use WW pastry flour instead of the white wheat. Same wheat berries; finer grind in the milling.

Happy Baking!

WWWF has taken the place of APF for me. I substitute WWWF for APF 1:1 with great success for almost everything I bake: cakes, cookies, scones, bread, biscuits, bars, brownies, pie crust, muffins. But I weigh all my baking ingredients so that might make a difference.

The exceptions for when I don't use WWWF nowadays are for certain baked goods that are meant to be delicate in some way. I use cake flour or pastry flour in those cases.

I've used regular whole wheat flour in pie crusts, and it doesn't work that well. The main problem is that the dough is too crumbly to handle and it's really difficult to cut without it shattering after baking. I'm sure WWWF would be a bit easier to handle, but you might want to do a little more recipe research to find out what has worked for others.

Also, I know you just made apple muffins, but smitten kitchen has a phenomenal recipe for apple whole wheat muffins if you want some more!

I agree with other comments - I use WWWF as a standard these days. I recently tried it out on British style scones (a bit like American biscuits). They turned out wonderful:

http://cooklynveg.blogspot.com/2010/03/wholemeal-yogurt-scones-british-style.html

no white flour at my house. i've made pound cake, bundt cake, muffins, shortbread cookies, etc all with whole wheat. and mine is the stone ground extra chunky type. recently my husband said he found things baked with white flour boring.

Ours is also an almost 100% white whole wheat house except for delicate pastries and pie crust... white whole wheat pie crust just doesn't do it for me. I've been afraid to do some cakes (e.g. pound cake) but after reading the comments here maybe next time I'll give it a shot. Otherwise, it's possible that I've just gotten used to it, but I actually think chocolate chip cookies are BETTER with white whole wheat vs. APF.