I just recently bought a bag of your white whole wheat flour to get more whole grains into my baked goods. Can I make this recipe using a 50/50 combination of it and your unbleached all-purpose flour to ease into the whole whole grain thing? I wish there was a smaller bag of the white whole wheat available. I had to buy a 5 pound bag and that's a lot of flour to throw away if we don't like it. Though I routinely buy the 5-lb. bags of your all-purpose flour, it was also available in a small 2-lb. bag. Thanks for your help! This brownie recipe is AMAZING! and can be made using either white whole wheat or the traditional whole wheat flour. Drop that whole wheat flour into a freezer safe bag and store in the freezer to extend the shelf life. You can also use the white whole wheat flour in all purpose recipes - start with 25% white whole wheat in the recipe and see if it meets your taste and texture expectations. You can increase the amount up to 50%. After that, it is best to use a recipe written for whole wheat flour, subbing the white whole wheat for the traditional red whole wheat flour. Happy Baking! Irene @ KAF

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