What are you making?
Sure, you can use whole wheat instead of all purpose. The end product will be heavier. For delicate pastries--not optimal. For many other treats, you may actually like the nuttiness of whole wheat.
Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.
You should be aware, however, that all-purpose flour IS wheat flour--wheat flour that has been refined and had the bran and germ removed. The other kind of flour that you're talking about is whole-wheat flour. But both are made from wheat.
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Well played. You deserve a cookie.
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