Hi there, Frank! We're sorry to hear that your tea brack didn't turn out quite as expected! We imagine it was the flour substitution that affected the rise here. Because all-purpose flour is lower in protein content than whole wheat flour, it'll absorb less liquid which can make for a batter that is too wet and doesn't rise properly. When using all-purpose flour in place of whole wheat flour you'll want to reduce the liquid a bit, we'd recommend holding back 1 to 2 tablespoon of the hot tea called for here to ensure that the batter is the proper consistency. We hope this can help for future baking adventures!

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