Your family won't eat anything remotely resembling hearty whole wheat? Try using its gentle cousin, white whole wheat flour. It's sweeter than traditional whole wheat flour because its bran lacks the bitter compounds of regular whole wheat. Yet it retains all the nutritional benefits of traditional whole wheat because the whole kernel (including bran and germ) is milled.

In most cookies, brownies and quick breads, it can be a direct substitute for all-purpose flour. In more delicate recipes, substitute half the flour with white whole wheat flour and no one will notice.

Try it in Apple-Walnut-Oatmeal Coffee Cake.