I'm interested in limiting the amount of refined carbs in my diet. I enjoy baking and usually use bleached all purpose flour. After reading "In Defense of Food" it seems like this is a poor choice for my overall health and diet. If you're trying to use whole grain flour, what would you use in place of all purpose when baking cookies, quick breads, etc. Is there a simple alternative?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)