but I digress . . .
Hey Miss Rika - thanks for your comment. With most recipes you can only substitute about half whole wheat flour for white; the bran in the whole wheat is sharp and cuts the long gluten (protein) strands and so, like you have observed, it falls apart. I haven't tried it, but there is a recipe for a whole wheat pie crust on the Whole Foods website - wholefoodsmarket.com. Let me know if you try it and how it turns out!
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