Mothering Forums - Reply to Topic

Thread: Whole Wheat flour question Reply to Thread
Drag and Drop File Upload
Drag files here to attach!
Upload Progress: 0
Send Trackbacks to (Separate multiple URLs with spaces) :
Post Icons
You may choose an icon for your message from the following list:

Register Now

In order to be able to post messages on the Mothering Forums forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Please enter a password for your user account. Note that passwords are case-sensitive.
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:


Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.

  Additional Options
Miscellaneous Options

  Topic Review (Newest First)
08-22-2012 05:47 PM

tinuviel_k, thanks so much!! That's helpful.


I have used the regular whole wheat flour for cookie recipes that didn't specify "pastry", but other than breads etc I hadn't used it yet.

08-22-2012 05:37 PM
tinuviel_k There is actually quite a lot of difference between the two. Regular whole wheat is made of "hard" red or white wheat, is higher in protein and in gluten. It has a coarser texture, and is great for making yeast breads.

Whole wheat pastry flour is made with "soft" white wheat, is fluffier and softer in texture, and is lower in protein and gluten. It has the best texture for quick breads like muffins, pancakes, etc.

You can make pastries with regular whole wheat flour, but the texture will be much, much better with a fine milled pastry flour. You can't really use pastry flour for yeast breads, as there isn't enough gluten for a good rise.
08-22-2012 03:22 PM

Recently, I've been seeing recipes that call for "whole wheat pastry flour". I already have whole wheat flour, but it wasn't labeled "pastry". Is there a difference??? Will one substitute for the other?



Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off