Whole-Wheat Flour

Consider using whole-wheat flour to boost the nutritional content of your dish. The bran, endosperm, and germ of the entire grain are all present in whole-wheat flour. According to research, persons who consume whole grains on a daily basis are less likely to acquire heart disease, some malignancies, diabetes, and other infectious illnesses.

Whole-wheat flour can be used in place of white flour, although it will have a thicker consistency. While it's ideal for robust bread and muffins, it may not be ideal for cakes and other light pastries. If you're using normal whole-wheat flour instead of self-rising flour, don't forget to add a leavening agent.