Recipe(tried): Substituing whole wheat flour for white flour - I do this all the time

Hi Monica. I only use whole grain flours and have for years. I simply sub the whole grain for the white. I have made cookies, breads, cakes - even angel food cake - with excellent results. Of course these foods are a bit heavier than those made with white flour but you'll find that once you get used to it, you'll never go back. I suggest doing a 50/50 for a while to get used to it. If you are making anything other than bread, make sure you use pastry flour. It makes a more tender finished pastry. Also, you will need to hold off using all the flour called for in a recipe since you will need more moisture. For example, if the recipe calls for 2 cups white flour, I'll use 1 3/4 cup and see how it feels. If needed, I can add a little at a time until it is right. Also, sometimes it's not a bad idea to let your recipe sit a bit so that the grain can swell. When I make gravy, I mix up the flour and water and let it sit about 1/2 hour and then mix it in the broth. So good!! You might also want to try some of the other whole grains for things like cookies. Whole grain spelt is excellent. Good luck!