I am just guessing, but I would say yes to both.
Yes, and yes. WW will not thicken quite as much as white flour, but for a coating on meat or fish it's pretty much the same.
Yes and yes, WW is always the better choice ;-)
I'm with Kalyn on this. For making gravy, I've used mostly whole wheat flour and just a small amount of unbleached flour to help with the thickening. It's always worked and you've lowered your carb count considerably!
Post a Comment