Help! What would you do with WW pastry flour? - Mothering Forums

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Old 01-30-2011, 12:33 PM - Thread Starter
 
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So...awhile back I picked up some clearance Bob's Red Mill Organic Whole Wheat Pastry Flour not really knowing what I'd do with it, but it was so cheap, I couldn't pass it up.. Our car is broken and we are broke in between pay checks and have run out of bread and other flour. I thought I could just make bread with this stuff but from what I read it's not good for that. What should I do for a bread substitute? Make pancakes or something? Anyone have ideas or good recipes?

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Old 01-30-2011, 01:33 PM
 
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I've used it for cookies, muffins, quick-breads, biscuits and pizza dough. Works just fine for them, but I have found I need to add a little more flour than the recipe calls for.

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Old 01-30-2011, 01:48 PM
 
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You can make great scones and biscuits with it.

Anything chewy and breadlike that requires gluten won't really work.
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Old 01-30-2011, 05:21 PM - Thread Starter
 
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Oh! I had no idea it was so versatile. Thank you, ladies joy.gif

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Old 01-31-2011, 11:17 AM
 
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Oh, and yes, I have made pancakes and waffles with it too!

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Old 02-03-2011, 05:48 PM
 
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I like to make pastry dough with it (either olive oil or butter) and make little pies with meat or cheese or veggies in them.  or pastry dough for quiches if you have eggs.  not really bread substitutes, but good balanced meals and snacks.


Caroline, partner to J, post partum doula, kitchen manager, aspiring midwife, soon to be nursing student, mama to my furbaby, someday a mama to not so furry munchkins, G-d willing
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Old 02-04-2011, 12:30 PM
 
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Biscuits, cookies, cakes, muffins, quickbreads, pancakes, waffles, corn bread - pretty much anything EXCEPT yeasted breads. Biscuits are my favorite thing to make. I use more ww pastry than any other flour, I think. It has a much mellower flavor and texture than regular ww flour, so it swaps for AP flour in pastry recipes without tasting so health-foody.

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Old 02-04-2011, 12:36 PM
 
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Yep - everything except regular old bread. I substitute it for ap flour all the time! (You can do up to half in just about any recipe without noticing a difference, at all, I've found, but I also will sub 100% with no huge differences.....Anything baked around here isn't highly scrutenized: just eaten as quickly as possible.)

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