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Kalyn's Kitchen

Kalyn’s Kitchen Picks: Whole Wheat Pastry Flour

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.

For a healthy cookie option I love these Low-Sugar and Whole Wheat Ranger Cookies with Pecans, Coconut, and Chocolate.

If you like the taste of molasses you’ll like these Low-Sugar and Whole Wheat Molasses-Almond Cookies.

I wouldn’t use whole wheat pastry flour for yeast bread, but it’s great for this Agave-Sweetened 100% Whole Wheat Irish Soda Bread.

The topping on this Peach and Berry Cobbler is like a biscuit crust, but very tasty.

I also like to use this type of light flour when I’m using flour as a coating like I did for this recipe of Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese.

Other Bloggers Cook with Whole Wheat Pastry Flour:
(Recipes from other blogs may not be South Beach Diet friendly; check ingredients)
What to Make with Whole Wheat Pastry Flour from the Kitchn (read the comments for lots of good ideas)
Whole Wheat Pastry Flour Recipes from 101 Cookbooks
Whole Wheat Pastry Flour Pie Crust from Christine Cooks
Cranberry Drop Scones from Apple Pie, Patis, and Pate
Decadent Chocolate Cake from Whole Grain Gourmet

Read More about Whole Wheat Pastry Flour:
What is Pastry Flour from Baking Bites
Whole Wheat Pastry Flour from Whole Grain Gourmet
Nutrients in Whole Wheat Pastry Flour from Wheat Foods Council
Nutritional Info for Whole Wheat Pastry Flour from Livestrong.com
How to Substitute Whole Wheat Pastry Flour for White Flour in Baking from eHow

Blogger Disclosure:

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.)
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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    7 Comments on “Kalyn’s Kitchen Picks: Whole Wheat Pastry Flour”

  1. Mmmmmm, I'll have a portion of that cobbler please Kalyn. My mouth is watering just looking it it. Lovely 🙂

  2. I love baking with whole wheat flour but have yet to include the white wheat variety in my pastries. I might give one of these recipes a try! Thank you!

  3. I love whole wheat pastry flour because it is so light, great in quick breads and muffins. This along with white whole wheat flour are great substitutes for white flour. My kids don't even notice the difference, especially when I use them in darker breads like pumpkin or banana bread.

  4. I only learned about whole wheat pastry flour when I started reading blog about 2 years ago now and love it! I use it when I need flour to thicken a soup… or when I need to coat my scallops in flour before searing. Thank you for the links to some yummy recipes to use it in. I to am not really a baker, but have def switched to using this flour whenever possible.

  5. Cathy, I think oatmeal-pecan cookies sound fantastic (two of my favorite flavors together!)

    Lydia, so excited that I could introduce you to a new ingredient. (Usually it's the other way around, you introducing me to things.)

  6. This is a product that's new to me, and I'm looking forward to trying it. I'm not much of a baker, either, so it's great to have some of your proven recipes to try first.

  7. Thanks, Kalyn. I use whole wheat pastry flour almost exclusively in my baking, and love it. Now things made with white flour taste boring to me. I recently made some vegan oatmeal-pecan cookies with wwp flour and they came out great!