We're so glad to hear that you've been enjoying this recipe, Maryann! You sure can add some whole wheat flour to this recipe, we'd recommend starting out by replacing 25% of the flour in the recipe with whole wheat flour and then increasing from there (up to 50%) to suit your tastes. Whole wheat flour has a slightly higher protein content than all-purpose flour which will cause the flour to absorb more liquid. When using whole wheat flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. We hope this helps and happy baking! 

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