|Posted on Thursday, December 11, 2008 - 2:39 pm: || |
I had never heard of whole wheat pastry flour until recently and thought everyone else on this board might be interested as we all make so much from scratch and its sometimes challenging to find a safe all purpose flour. Or is everyone else using this and Iím the only one in the dark??
There is hard wheat flour that is high in protein that is best for breads and anything made with yeast. But there is also soft wheat flour (also called pastry flour) that is low in protein and gluten that is perfect for quick breads, muffins, pancakes, waffles, muffins, crackers, tortillaís, pie crusts, etc. (anything without yeast it works well in). Once itís ground, it has a very soft texture to it like all purpose flour so itís very light, airy and doesnít taste as heavy as hard wheat flour.
Iíve LOVED this flour! I buy the wheat from Honeyville grain, then grind it into flour twice a month. I used to bake a lot with half whole wheat and half all purpose flour but now all my breakfast items are 100% whole grain and taste so light. From a nutrition standpoint, the two flours are almost the same. The soft wheat (pastry flour) has a little less protein but more iron.
Here is the brand Iím using now:
|Posted on Thursday, December 11, 2008 - 9:18 pm: || |
Yep, I've been using whole wheat pastry flour for awhile. I buy whatever looks good at the health food store - Bob's Red Mill or Arrowhead Mills mostly.