I bake at least 3 times a week - cakes, cookies, mostly, nothing fancy. I use unbleached AP flour or cake flour for most recipes but would like to make them healthier by subbing some of the flour with whole wheat or whole wheat pastry flour. Can I do this without sacrificing taste or texture and if so, how do I do this? What about sugars? I really know nothing about sugar alternatives. I have a growing teenager who loves my baked goods and eats them in pretty good quantities. He's an athlete, thin and muscular, so I don't worry so much about his caloric intake as he eats good foods most of the time. I would just like to make his favorites a little more healthy. If this question has been answered recently, could you please refer me to the link(s)? If not, your help is most appreciated. Thanks!