YUM! In response to whether you can use white whole wheat flour--I substituted 2 cups for the AP (adding 1 Tb liquid for the whole grain) and they turned out great! I have a convection oven (a great boon at 6700 feet!) which really helps my whole grains rise to the occasion :) As for high altitude baking, I decreased my leavening 1/4 tsp, and the sugar about 1 Tb. Ricardo--I plan to see that concert at Red Rocks. We'll be sure to toast your nation's Independence!

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