Can whole wheat flour be substituted for white flour in any recipe?

Question

Do you need to increase the liquid or is everything the same?

Answer 1

No, whole wheat flour has a different texture/moisture/protein content than white flour and will give you a very coarse, tough product if used in the same recipe.

It is best used as a 1/2 replacement for white flour. You will get a nice product with that proportion...half white, half wheat.

Good luck!

Answer 2

Not in ANY recipe... you wouldn't want to do it for pie crust, for example... but you can sub up to half the white flour called for with whole wheat.  Any more than that and your baked good will be a dramatically different taste, texture, flavor, and shape.