can i use whole wheat flour for whole wheat pastry flour

Can I use regular flour instead of whole wheat?

Substituting the all-purpose flour totally with whole wheat flour might somewhat result in a darker color and grainy mouthfeel. That is why; it is recommended that it should be substituted up to fifty percent maximum.

What can I make with whole wheat flour?

• Easy Little Bread. ...
• Super Tasty, Toasted Almond Sable Cookies. ...
• Whole Wheat Chocolate Chip Skillet Cookie. ...
• The Best Waffle Recipe. ...
• Thinnest Oatmeal Cookies. ...
• Whole Wheat Blackberry Ricotta Scones. ...
• Sesame Banana Bread. ...
• Chocolate Bundt Cake. ...
• Gougères. ...

Where should you store whole wheat flour?

Whole wheat flour may be stored for one to three months at room temperature, up to six months in the refrigerator, and up to 12 months in the freezer if it is properly packaged and stored. Store the product in an airtight container in a cold, dry area to ensure proper preservation of its freshness. YouTube. Sustainable Living.

How to make the best whole wheat pie crust?

• In the bowl of your food processor, combine the whole wheat flour, sugar, and salt. ...
• Cube the butter and add it to the food processor. ...
• Pour in the ice water and pulse until there are tiny clumps of dough and dough sticks together when pinched.
• Use your hands to shape the dough into a ball, packing it together firmly. ...

More items...

Can I substitute regular whole wheat flour for whole wheat pastry flour?

Whole Wheat Pastry Flour Substitute If a recipe calls for 1 cup of the whole wheat version of pastry flour, you can substitute: ½ cup of whole wheat flour.

Is whole wheat pastry flour same as whole wheat flour?

Many people ask how whole wheat pastry flour is different from whole wheat flour. It's simple: whole wheat pastry flour is milled from white soft wheat, whereas regular whole wheat flour is milled from red hard wheat.

Can you use whole wheat pastry flour in place of all-purpose flour?

Pastry flour is a softer flour that substitutes well for all-purpose in any recipe where tenderness is the goal, like muffins, quick breads and cakes. If you can find it, whole-wheat pastry flour is an even better swap for all-purpose.

What can I use as a substitute for pastry flour?

Substitute Pastry Flour with All-Purpose and Cake Flour To create the most reliable substitute for pastry flour, combine ½ cup of all-purpose flour with ½ cup of cake flour for every 1 cup of pastry flour needed.

What wheat is used for pastry flour?

Soft wheatSoft wheat is best used in cakes, pastries and other baked goods, as well as crackers and cereal. Durum wheat is the hardest of all wheat and makes the best pasta. This information will explain the different types of flour and how they are best used.

Can I turn whole wheat flour into pastry flour?

Substitute for whole wheat pastry flour So the best substitution will be using a mix of half all-purpose flour and half whole wheat flour. So for instance if a recipe calls for 1 cup of whole wheat pastry flour, you could use 1/2 cup each of all-purpose flour and whole wheat flour.

What is the difference between whole wheat pastry flour and all-purpose flour?

Pastry flour is milled to a finer texture than all-purpose flour, and is made with soft wheat for a lower protein content, which helps baked goods like pie crusts and pound cake recipes produce very tender results and a fine crust.

How do you make whole wheat pastry flour at home?

1 cup pastry flour = 1/2 cup whole wheat flour + 1/2 cup all-purpose flour.

What is the best flour to use in pastry production?

Pastry Flour – Pastry flour is also milled from a soft wheat and has a low gluten content. With protein levels somewhere between cake flour and all-purpose flour (8-9 %), pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pie dough, biscuits, brownies, tarts and many cookies.

What type of flour is best use in making pies and pastries?

Pastry Flour: An unbleached flour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies.

Does pastry flour make a difference?

On average, pastry flour has an 8 to 9 percent protein count versus all-purpose flour, which contains approximately a 10 to 12 percent protein count. For pastries like biscuits, scones, pie crusts, and quick breads, a lower protein count means a lighter, flakier dough.

Do I need pastry flour?

It bakes tender pastries, chewy cookies and is an excellent solution for pie crusts. Pastry flour can be used in a number of classic recipes like biscuits, cinnamon rolls, pancakes and pie crust dough. It is typically used for baking when baking powder or baking soda is the leavening agent.

Can you sub all-purpose flour for pastry flour?

You can usually replace all-purpose with pastry using a 1:1 ratio. So the next time you're baking a batch of muffins or mixing some cake batter, use pastry flour instead and see how the results compare with your original recipe.

What gluten free flour can I substitute for whole wheat pastry flour?

Start by replacing 25 percent of white or whole-wheat flour with a gluten-free flour and see how it goes. Here are a few favorite varieties to consider adding to your repertoire: Nut flours, such as almond, coconut, and hazelnut. Grain flours, such as buckwheat, oat, millet, teff, brown rice, quinoa, and amaranth.

Is whole wheat pastry flour the same as cake flour?

Here are the main differences between pastry flour and cake flour: 1. Protein content: Cake flour has a protein content of six percent, while pastry flour has a slightly higher protein content of eight percent. Therefore, cake flour has less gluten than pastry flour.

What is the best substitute for whole wheat flour?

Substitute for Whole wheat flourAll purpose flour (end result will be fluffier, less dense) or use 1/4 cup wheat germ and 3/4 cup all-purpose flour per cup whole wheat.OR - Replace the whole wheat flour with graham flour.OR - Combine 1/2 cup whole wheat flour with 1/2 cup all-purpose flour.

Are there different types of whole wheat flour?

Hard Wheat, Soft Wheat, White Whole Wheat, Sprouted: What's the Difference? There are six types of whole wheat flour to choose from, each with distinctive characteristics and benefits.

Are all whole wheat flour the same?

Whole-wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. White whole-wheat flour is made from hard white spring or winter wheat, which has the exact same nutritional value of whole-wheat flour, but because of the variety used, has a milder flavor and paler color.

What is the same as whole wheat flour?

Whole wheat flour and regular wheat flour are derived from the same source. However, there is a key difference in their processing techniques. Aside from a slight variance in their colours & texture, both the flour varieties physically appear the same.

What is Whole Wheat Pastry Flour?

Whole wheat pastry flour is a whole grain flour and the wheat berries used to mill this flour are special. They're referred to as soft spring wheat...

Why Use Whole Wheat Pastry Flour?

Because it is a whole grain flour, it adds more fiber and nutrition to your baked goods, as compared with all-purpose flour. Also, since it's mille...

Can I Substitute Whole Wheat Flour for Whole Wheat Pastry Flour?

Although the whole wheat variety of pastry flour can be used 1:1 for all-purpose flour, I do not recommend the same substitution value for whole wh...

Is Whole Wheat Pastry Flour Healthy?

Because it has a lower protein content, you can use this whole grain flour in place of all-purpose flour. It offers 8 grams of fiber per ½ cup, mak...

What is Whole Wheat Pastry Flour?

When the finest soft white wheat is stone ground, it produces whole wheat pastry flour.

5 Best Substitutes for Whole Wheat Pastry Flour

Unlike many other products, there are not many alternatives for whole wheat pastry flour.

Conclusion

You might not get the exact results as with whole wheat pastry flour from all the substitutes.

Whole Wheat Pastry Flour

Just because you bake with whole-wheat flour it doesn’t mean the end result will be dense and heavy. When you have whole wheat pastry flour you have a product that is finely ground and light. It contains less protein than all-purpose flour and is the perfect choice for pastry baking when you want to create a tender crumb.

Whole Wheat Flour

The difference between whole-wheat flour and whole-wheat pastry flour is two-fold. The whole-wheat flour is obtained from hard wheat. It has a high 14% protein content. You can’t substitute whole wheat flour in equal measures with unbleached flour, the reason is it contains more protein and is heavier.

Think About The Protein

Whatever type of wheat you use, hard or soft, along with the way it’s processed, determines what levels of proteins you’ll have in your flour. It’s the protein that enables the flour to develop gluten. This is good when you’re creating a structured yeast bread and not as good when you’re making cakes.

Additional Flour Facts

Whole wheat flour comes from red wheat, which gives it a tannish color. It is good for fiber-full, nuttier, and more dense baked goods. It’s great for pizza dough or homemade bread, anything that requires a ‘chewy’ personality. While this same red wheat produces the whole wheat pastry flour, its higher gluten content makes it good for baking.

Other names for whole wheat pastry flour

Whole wheat pastry flour is also known as Graham flour (in some brands but not always) and soft wheat flour. Cake flour/pastry flour should not be mixed up with whole wheat pastry flour. The former is the white counterpart of whole wheat pastry flour.

Why use whole wheat pastry flour?

As mentioned above the mellow protein content of this pastry flour makes healthy baking a breeze. Because whole wheat pastry flour is much softer, baked goods made with it will have a similar texture to that of white flour and you can still enjoy the health benefits of whole wheat.

Where is it available?

In Canada and US, whole wheat pastry flour is available in almost all grocery stores. You should be able to locate it in the baking aisle or natural/organic products aisle if the grocery store has one. The most popular brands are King Arthur’s and Bob’s Red Mill. There are so many other brands out there.

Substitute for whole wheat pastry flour

Using regular whole wheat flour in place of whole wheat pastry flour is not a good idea. Because regular whole wheat flour is milled from hard wheat, the flavor and texture is not suitable for baking cookies, muffins, etc. It lends a robust flavor to the baked goods, which is not expected in pastries.

Recipes using whole wheat pastry flour

I’m a huge fan of whole wheat pastry flour. So I have a huge collection of whole wheat pastry flour recipes in the blog. Don’t forget to check it out.

What Is Whole Wheat Pastry Flour?

This type of flour is made just like any other flour from wheat. The difference is that this pastry flour is made from soft white wheat instead of hard red wheat. Hard red wheat is what makes typical all-purpose flour.

How To Make Whole Wheat Pastry Flour On The Homestead

This isn’t a guide about growing and harvesting wheat berries, so we are going to assume you have grown and cut your wheat, cured and threshed it and have wheat berries ready to be milled.

Whole Wheat Pastry Flour Nutrition

Whole wheat pastry flour is lower in protein than all-purpose flour. This nutritional difference lends itself to lighter textured baked goods.

FAQs

The only type of bread that is recommended to make with pastry flour is Soda Bread. The bread that requires yeast instead of baking soda or baking powder doesn’t typically work well with pastry flour.

Time To Get Cooking!

Making whole wheat pastry flour on the homestead isn’t much different than milling any other flour. Make sure your wheat is grown in optimal conditions and harvested properly. Mill the flour to the right consistency. Then you are ready to enjoy it in whatever you’d like to use it for!

What Is Pastry Flour?

Pastry flour is a low-protein flour designed to make pastries lighter and more delicate than those made with all-purpose flour. It bakes tender pastries, chewy cookies and is an excellent solution for pie crusts. Pastry flour can be used in a number of classic recipes like biscuits, cinnamon rolls, pancakes and pie crust dough.

Pastry Flour vs. Other Types of Flour

Pastry flour, whether whole wheat or unbleached white, has less protein than all purpose flour and more than cake flour. It's a happy place in between.

Why Does Protein (Gluten) Matter in Flour?

The protein in wheat flour (aka gluten) gives baked goods structure and elasticity. For chewy breads and pizza crusts, you want to use a higher protein flour when making your pizza dough. For pastries and delicate baked goods, you want less protein.

FAQs About Pastry Flour

Is Bob's Red Mill pastry flour organic? We offer one organic option, Organic Whole Wheat Pastry Flour. Otherwise, our regular whole wheat pastry flour and unbleached fine pastry flour are not organic.

How to Substitute Flours (Published 2020)

Substitute different flours into a single recipe by weight whenever possible. Treats made with higher-protein flours tend to be denser, while those made with lower-protein flours tend to be lighter and softer. Know that the moisture of the dough or batter will most likely be affected.

Can I use regular flour instead of whole wheat pastry flour?

Whole-wheat pastry flour is a better substitute for all-purpose flour if you can find it, but you can also use all-purpose flour in a recipe that calls for pastry flour.

Can I use white whole wheat flour instead of whole wheat pastry flour?

Can I Use Whole Wheat Flour in Place of Whole Wheat Pastry Flour? Although whole wheat pastry flour can be substituted 1:1 for all-purpose flour, I do not recommend using whole wheat flour in place of whole wheat flour in many baking recipes because whole wheat flour is dense.

What can I substitute for pastry flour?

If pastry flour isn’t available, mix equal parts all-purpose and cake flour; another option is to use 2 tablespoons cornstarch for every 7/8 cup all-purpose flour called for in the recipe.

What is the difference between whole wheat pastry flour and regular whole wheat flour?

It’s simple: whole wheat pastry flour is made from white soft wheat, whereas regular whole wheat flour is made from red hard wheat. Use Bob’s Red Mill Whole Wheat Pastry Flour in any recipe that calls for baking soda or baking powder as a leavening agent.

What is the difference between whole wheat pastry flour and white whole wheat flour?

White whole wheat flour is ground from white wheat; the difference is simply in the actual wheat; white whole wheat is not bleached whole wheat flour. Whole wheat pastry flour is made from the same type of red wheat as whole wheat flour, but it has a slightly higher gluten content, which is why it’s good for baking.

Can I replace whole wheat flour with white flour?

Substitute whole wheat flour for white flour by volume, not by weight, for the best results. By using the same amount of whole wheat flour (by volume) as white flour, you can compensate for the heavier per-cup weight of white flour, which will help compensate for whole wheat’s higher absorption.

Whole Wheat Pastry Flour

See more on healthresearchfunding.org

Whole Wheat Flour

Think About The Protein

Additional Flour Facts