Willow, PMFJI, but if you use all whole wheat flour it will make your
product very heavy and probably won't rise as well. You can experiment and
mix 1/2 and 1/2 or whatever, until you get the results you want.
When you use fat free sour cream in things, as long as it includes at least
1 tbl flour for each 8 oz sour cream, it will set well. Cheesecake, for
example. The flour keeps it from cracking.
I happen to like drop biscuits with whole wheat flour. They come out far
more dense, but they have a great flavor.