Whole-grain flours contain the bran and germ so they produce different results in baking than refined white flours. You can certainly use all whole wheat flour for baking, but your end product will likely be dryer with a heartier texture.u003cbr/u003eu003cbr/u003eIf you want to replace white flour with whole wheat flour in a recipe, I recommend you begin with swapping only half of the flour. You may also need to increase the liquids because whole wheat flour is more absorbent than refined flours.