Hi Becky! Because whole wheat flour has a higher protein content than all-purpose flour, it absorbs a lot more water. You'll want to add about 2 extra teaspoons of liquid for every cup of whole wheat flour. If things still seem dry, dense, crumbly, etc. you may need to add more. Adding a tablespoon or two of either Whole Grain Bread Improve or Vital Wheat Gluten can help keep things a little bit lighter, or use whole wheat for only part of the flour if a recipe is calling for all-purpose. Annabelle@KAF

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