I recently tried using some of my whole wheat flour to thicken gravy. It didn't really work -- the gravy was bubbling away but remained relatively thin considering the (large) amount of flour I eventually added.
I seem to remember years ago a friend mentioning that her whole wheat flour didn't work for thickening. But I also know someone recently told me that whole wheat flour could be used to thicken things, just like all-purpose flour.
Do any of you know anything about thickening with whole wheat flour? The flour I used was Prairie Gold hard white wheat flour.