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Elizabeth Somer, MS, RD Responds:
Elizabeth Somer, MA, RD, nutrition advisor to Prevention magazine, responds: Start easy and go slow. If you make dietary changes that don't affect the three Ts—Taste, Texture, and the Time that it takes to prepare a food—you're more likely to stick with them. In baked goods, substitute up to half of the flour in your recipe for whole wheat flour. Don't use all whole wheat flour, or you'll wind up with a very heavy dough. For a lighter texture, use a whole wheat pastry flour, which has a finer grind. Or add a little gluten flour (a processed wheat flour high in the protein gluten), which will give dough elasticity, allow it to rise, and give it a light quality.
You may need to add a little extra liquid (try a tablespoon at a time) to get the consistency you want. Don't be afraid to experiment—and make notes about what works. Whole wheat flour packs more fiber and nutrients than white flour does, so it's a switch worth making. Studies show that a diet rich in whole grains may help lower your risk for heart disease, diabetes, and cancer. It may even help with weight-management efforts.
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Elizabeth Somer
MS, RD
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