Hi there, Patricia! We haven't tried using both baking powder and baking soda, you're welcome to experiment though! We might suggest trying it out with 1/8 teaspoon of baking soda and 1/4 teaspoon of baking powder. 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 suggest only swapping out 50% of the total amount of flour with whole wheat. Whole wheat baked goods will rise a bit less and have a more closed crumb structure. We hope this helps and happy experimenting!

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