Whole wheat flour is one of the easiest ways to make everyday baking a little more wholesome. It adds fiber, a mild nutty flavor, and a heartier texture that works beautifully in both sweet and savory recipes. But if you’ve ever swapped it straight in for all-purpose flour, you’ve probably seen what can go wrong — dense muffins, dry cookies, or baked goods that feel heavier than expected. The good news: whole wheat flour works wonderfully once you know a few simple adjustments. This guide walks through how to use it successfully so your baked goods stay soft, flavorful, and enjoyable. Why Whole Wheat Changes the Texture Whole wheat flour…