Q: My husband is a Type 2 diabetic. He has done a lot of research on what to eat and what not to. He insists on whole-wheat products. Also, he wants me to use only Splenda blended products for baking. My questions: Can I substitute whole-wheat flour whenever the recipe calls for regular white flour? (Sometimes, I see a recipe that calls for both whole-wheat flour and white flour.) Also, are the Splenda blended-sugar products acceptable in recipes that call for cane sugar?

A: Whole-wheat flour is not a cup-for-cup substitute for white all-purpose flour when baking. This is why you find recipes that call for both whole-wheat and white flours — and recipes that use only whole-wheat flour much less often.

The bran in whole-wheat flour can hinder gluten development when baking.

If you want to use whole-wheat flour in making cookies or other baked goods, replace no more than one-quarter to one-third of the flour with whole-wheat, and be prepared for the cookies to be a bit denser than those made with white flour.

Regarding Splenda, the maker says it can be substituted cup for cup with granulated white sugar, and many home cooks have success baking with it.

It’s important to note, however, that not all granulated white sugar is pure cane sugar. Sugar can be a blend of beet or other sugars, not just cane. Most recipes for baked goods perform best when using pure cane sugar.

Depending on the type of sugar you are using, the results with Splenda might or might not match up. You’ll have to experiment with it and judge for yourself.

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