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Baking question

post #1 of 4
10/2/10 at 12:15pm
Thread Starter 
Can I trade (1 cup) whole wheat flour for (1 cup) whole wheat pastry flour? I am making Zucchini bread using a recipe from Hodgson Mills whole grain baking. Any suggestions? Thanx!
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post #2 of 4
10/2/10 at 12:20pm
I think pastry flour should be fine since zucchini bread does not rise like standard bread. Pastry flour has less gluten I bleieve.
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post #3 of 4
10/2/10 at 12:29pm
I think it should work fine and the zucchini bread will just be more delicate/have a finer crumb -- kind of the equivalent of, if you used cake flour instead of all-purpose flour.
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post #4 of 4
10/2/10 at 4:00pm
Thread Starter 
thanks ladies
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