It works well in muffins, pancakes and cookies, but absorbs a lot of liquid, so it’s not a 1:1 swap for wheat flour. Your best bet is to mix it with other flours for a softer, less dense texture.

Whole wheat flour is made of wheat that’s ground up with its outer layer, a.k.a. the bran, which is where the B vitamins, fatty acids, protein, minerals, and fiber are.

Banana peels can be edible and are a rich source of dietary fiber, vitamins, antioxidants, and protein. A new study shows that substituting a small amount (7.5% to 15%) of wheat flour in cookies ...

The primary appeal of white whole-wheat flour is the fact that it is a whole grain, unlike all-purpose flour, which is refined to remove the bran and germ.