If you’re baking with whole wheat flour, this whole wheat pastry flour can really expand the options.
You don’t have to do a lot of poking around on my blog to realize I’m not really a baker, but the last few years I’ve become interested in whole grain baking. In the process of experimenting with that, I discovered two products that were new to me that I now love to use when I’m baking. I featured white whole wheat flour for one of my Kalyn’s Kitchen Picks, so it seemed like I should give equal time to whole wheat pastry flour.
Whole wheat pastry flour is made from softer wheat and has less protein and less gluten than regular whole wheat flour. It’s also more finely ground than whole wheat flour and produces a lighter, more crumbly texture in baked goods like whole grain cookies, cakes, biscuits, pancakes, or pie crust. It’s also my flour of choice if I’m making something where I want a tiny bit of flour for a breading. (For wheat bread or something like pizza crust, I would use white whole wheat flour.
Here are some recipes where I’ve used whole wheat pastry flour with great results. Check after the photos for recipes from other bloggers and more about this type of flour.
I purchased this flour myself and this company has no idea that I’m writing about their product. (Everything featured for Kalyn’s Kitchen Picks is a product I’ve tried myself and loved. Nearly all of these items are products I purchased myself; and some are things I’ve used for many years. If I ever feature a product I first tried as a sample, I will always disclose that information, and you can be sure I won’t be writing about anything unless it’s something I would have happily purchased myself. You can see the complete list of products I’ve chosen under the tab Kalyn’s Picks below the blog header.)