I almost always make my cornbread with whole wheat PASTRY flour, because I LIKE it, I like the "rustic" texture it adds to things. You can sub splenda for sugar in cornbread, that's what I do if I know I'm going to eat it up relatively quickly. I'm one of those people who thinks splenda is best in things that get eaten right way because if not I think it develops a chemical taste in foods over time. I have never made cornbread with applesauce, but that's a way to add the moistness sugar adds to things but less sweet. But still sweet. I like a middle of the road type cornbread, not sweet but not completely sugarless either, so I would probably like it with applesauce. My recipe calls for sour cream except I use non-fat plain yogurt with just as good results. I also use two egg whites instead of one egg. Sourcream (or yogurt) Cornmeal muffins 1 cup unbleached white flour 1/4 cup whole wheat pastry flour 3/4 cup fine yellow cornmeal 1/8 cup Splenda baking mix (or 1/4 cup sugar) 3 tsp. baking powder scant 1/2 tsp. salt 1 cup nonfat plain yogurt 1/2 tsp. baking soda added to yogurt 2 egg whites I entered this recipe in my recipe box on "SparkPeople" (check it out, it is GREAT for recipe and meal planning ideas). It's OK to join, they won't send you a bunch of junk mail. The stats on it are: Amount Per Serving Calories: 91.9 Total Fat: 0.5 g Cholesterol: 0.3 mg Sodium: 23.8 mg Total Carbs: 18.2 g Dietary Fiber: 1.1 g Protein: 3.0 Kinda low on fiber and high on carbs so you could improve it by subbing whole wheat flour for all or some of the white flour. I'd start out with half and half and move up as my tastebuds adjusted. Also could possibly reduce salt, but I can't vouch for that part since I have never made it that way. I've done it with at least half WWH flour though. I eat these muffins with spreadable "lite" butter, which you might want to look into since it is a mix of sat. and unsat. fat. Also, here's my recipe for lima beans, which I have served at a couple of potlucks and people have said they liked them. Elegant Lima Beans 4 cups cooked lima beans (I use the green baby limas, the frozen ones, but I'll bet this would be good with the white butter bean limas too. I've seen both green limas and butter beans sold canned some places. I just cooked up a batch of dry limas for the first time last year and I really liked them. I make my beans in the crockpot.) 1 can (15 oz.) tomato sauce 4 oz. shredded lowfat, lowsalt swiss cheese. Frankly I actually use jarlsburg swiss for this, or kasseri cheese, but both of those are high salt high fat cheeses. 1 - 3/4 cup chopped walnuts (I use the lower amount, walnuts are high in calories and fat. I'll bet you could even go down to 2/3 cup on those.) 1/4 tsp. dried basil, crumbled, (or maybe a little more, depends on how you feel about basil, I love it) 1 green pepper, diced (I also sometimes add a small diced zuchinni, which you can also add or sub. for the green pepper since some people don't like peppers. Can also use celery if you like it. Start with what you know you will like though. The additional veggies add more good fiber but I guess you could leave them out if you hate those green veggies.) 3/4 cup water or veg. broth, unsalted if possible 1/2 tsp. salt (you could experiment with less, I almost always use less than the recipe calls for, or even omit because canned tomato sauce has salt in it. I get unsalted veg. broth bouillon cubes in the health food section of Wegman's, but if you can't find unsalted broth, then use water or leave out additional salt.) 1/4 tsp. pepper minced parsley to garnish Combine cooked or defrosted limas, vegetables, tomato sauce and water or broth. Simmer 10-15 min. until vegetables are just starting to get tender. Mix in shredded cheese and walnuts, and bake in 350 degree oven for 30 min. Notes: You can toast the walnuts in the oven as it is preheating before adding them to the casserole, but watch them carefully so they don't burn. Usually about 8 min. in the oven at 300 is enough to toast. I hardly ever had fresh parsley so I stir in about 1-2 tsp. dried parsley to the stew before putting it in the oven.

King Arthur whole wheat flour is higher in gluten and appropriate for yeast breads because of that. If you use it for making quick breads, cookies, pastry, etc. make sure you keep mixing to a bare minimum or you'll develop too much gluten and get a tough baked good. If you use it for pastry, add a little more fat to help coat the flour and shorten the gluten. Whole wheat PASTRY flour, milled from soft wheat varieties, is your best choice for whole wheat pastry. King Arthur whole wheat flour is milled from high-gluten hard wheat varieties and therefore not really the appropriate flour to use. Whole Wheat Pastry Flour is also a better choice for biscuits and cake. I'd never use King Arthur Whole Wheat Flour for cakes. You'll end up with a tough crumb. I mill my own whole grain flours, so I can choose the correct type of grain for each use. If you make quick breads, including muffins, using this flour, stir it in by hand rather than with an electric mixer to avoid developing too much gluten. King Arthur Whole Wheat flour will make wholegrain noodles or pasta, but once again, it's not the correct choice. Pasta and noodles are best made with flour milled from Durum Wheat, not hard wheat. -Grainlady WHEAT AND SESAME TORTILLAS (source: "Natural Meals in Minutes" by Rita Bingham) 2 c. whole wheat flour (you may also use 1/2 ww and 1/2 all-purpose) 3 T. dry milk powder 1/3 c. sesame seeds extra flour for board 2 T. butter or applesauce (I use coconut oil) 1/2 t. salt 2 T. yogurt (I use kefir) 1/2 c. lukewarm water Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs (I used a pastry cutter). Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10 minutes (I covered it with a damp towel). Divide and shape dough into 8 balls (I make at least 16 tortillas out of this dough). Remove one ball at a time and roll paper thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas. ------------------- WHOLE WHEAT SUGAR COOKIES http://kansaswheat.org/general.asp?id=470 Found at the Kansas Wheat Commission Web site along with many other recipes using whole wheat. See link below. We love these cookies... 2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 cup butter or margarine 1 cup granulated sugar 1 egg 1 tablespoon grated orange peel 1 teaspoon vanilla extract 2 tablespoons low-fat milk topping 1/2 teaspoon ground cinnamon 2 tablespoons granulated sugar 1 In small bowl, stir together whole wheat flour, baking powder, baking soda, salt and nutmeg. Set aside. 2 In a large mixing bowl, beat butter or margarine with an electric mixer on medium to high speed for 1 minute. Add the granulated sugar; beat mixture until combined. Stir in egg, orange peel and vanilla; beat mixture until well combined. 3 Stir in the flour mixture and milk just until combined. 4 Shape into 1-inch balls and place on ungreased cookie sheet 2 inches apart. Flatten slightly with bottom of a glass dipped in topping mixture. 5 Bake cookies in a preheated 375F oven 8 to 10 minutes or until golden brown. Transfer cookies to a wire rack to cool. nutrition information per serving (one cookie): 74 cal, 3 g fat, 13 mg chol, 59 mg sodium, 12 g carbo, 1 g fiber, 1 g pro, 1 mcg folate.

Yes, white whole wheat flour can be used for cookies. And yes, there is hard and soft white wheat as plllog explained. There are also spring hard/soft white or red wheat and winter hard/soft white or red wheat to get even more complicated than things really need to be. And don't forget durum wheat (the type of wheat best used for pasta/noodles) and all the ancient varieties. Before going gluten free, I used a large number of wheat varieties: durum, hard spring white, hard winter white, soft spring white, hard winter red, hard spring red, triticale (a hybrid of wheat and rye), as well as spelt, kamut, and einkorn (ancient varieties). I saved soft white wheat (because it was so expensive -purchased from Bob's Red Mill) for some (not all) quick breads, biscuits, and pastry, as well as for cakes (especially delicate chiffon and angel food cake). I would use a 3:1 mix of soft white wheat and spelt OR oat groats (milling flour myself) for a low-protein flour similar in protein to cake flour. I also milled rye, barley, sorghum, and many other grains/seeds/beans for flour. I milled the mixture of grains into a very fine flour and made sure to sift it (removing any large pieces of bran) before using it for cake. Since you may not have any soft white wheat flour available for your cookies, just make sure when making cookies (or anything leavened with chemical leavening - soda, baking powder) NOT to over-mix them or you will develop too much gluten and will get tough cookies or baked goods using regular (hard) white whole wheat flour. This is yet another time I suggest using a Danish Dough Whisk (or a wooden spoon) instead of a stand or regular mixer. Keep mixing to a minimum once the flour has been added. If you use white whole wheat flour in a recipe that is designed for bleached or unbleached all-purpose flour, you may find you need to add a little more hydration, OR reduce the amount of whole wheat flour by 1-tablespoon from each cup of flour called for in the recipe, and adjust accordingly, if needed. If you can find recipes that specifically call for whole wheat flour you will find you have better results until you get accustomed to using it. Check your public library for wholegrain cookbooks. The recipe at the link below from the Kansas Wheat Commission is one of my favorites using 100% whole wheat flour :-). This recipe will work with either white or red whole wheat flour, but white whole wheat works best due to the flavor differences. If you want to kick it up a notch, add 1/8-1/4 t. of Fiori di Sicilia (an all-natural citrus and vanilla scented flavoring from King Arthur Flour - but caution, a little goes a long way). You may want to take a look at their recipe collection for a lot of great recipes using whole wheat flour. I've collected the Kansas Wheat Commission Recipe Books for years (free when you attend the Kansas State Fair in Hutchinson, KS) and have them going back several decades. -Grainlady Here is a link that might be useful: Whole Wheat Sugar Cookies

Believe me, I read ingredients on all labels, as well as expiration dates, and if I cannot find an expiration date, I get someone in the store to help me. I have to avoid all white sugar as well as white flour, but when making my own lavash, I decided that a small bit of white flour would be okay. I'll look for the Zhoug sauce also. Here's the recipe I am using now: Lars' Whole Wheat Lavash Bread 1-3/4 cups whole wheat flour 1/4 cup white flour 2 Tbsp vital wheat gluten 3/4 tsp. salt 1 Tbsp. raw sugar 1 Tbsp instant dry yeast 2/3 cup warm water 2 Tbsp Greek yogurt 1 Tbsp. Olive oil slightly toasted sesame seeds, or Za'atar* olive oil Mix flours, salt, and sugar in a mixing bowl with a whisk; then add yeast, water, yogurt, and 1 Tbsp olive oil. Knead until smooth and elastic, adding more water or flour if necessary. Place in a warm and oiled bowl, turning dough over to coat surface with oil in the bowl. Cover bowl with plastic and refrigerate overnight, or two days. Remove dough one hour before planning to roll it out. Preheat oven to 350° F. Roll dough into a 17” x 9” rectangle and dock or prick with fork. Cover with plastic, and allow to rise for 1-1/2 to 2 hours. Place on baking sheet and brush lightly with olive oil or water; then sprinkle with sesame seeds or Za'atar. Bake for 15-20 minutes or until bread is lightly browned. Brush with olive oil or spray with water (as preferred) as soon as it comes out of the oven. When slightly cooled, cut into squares or rectangles and store in a plastic bag or air-tight container to prevent it from drying out or getting hard. *Note: I store Za'atar in the freezer because it contains sesame seeds, and they do not keep well at room temperature. I also store sesame seeds, toasted or raw, in the freezer. Option: You can cut the dough into four pieces and roll out into four very thin circles and then bake at 500° for 1-1/2 to 2 minutes or on a hot griddle. You don't have to dock it if you bake it this way, but it will bubble up and make be crisper than you want. Instead of yogurt, you can add whey protein powder and a bit more water. If you bake it on a griddle it may cook more quickly and will need to be flipped. You can make smaller ones if your griddle is too small. I have decided that I also like the original recipe I made with 100% whole wheat. It got better (softer) after a couple of days in a plastic bag. The second batch is in the freezer because I think I'm not really supposed to be eating it until middle of next week.