As noted above in the blog, regular flour is fine; increase the water to 1/2 cup. I'd do the same if you're working with whole wheat, and if possible whole wheat pastry flour is the best choice. If you're a raisinet fiend like me, I could maybe see chocolate chips working in here. They might get in the way of the spices. One thing you could do is make the batter, put half of it in one half of the pan, and add chips to the second half of the batter still in the bowl before putting it in the other half of the pan. That way you can try it both ways from a single batch. Susan

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