I have had quite a few questions regarding whole wheat pastry flour, whole wheat flour, and all purpose flour. I hope that this answers some of your questions.
You can substitute all purpose flour in place of the whole wheat with the same results, and the calorie count will stay pretty much the same. Most flours vary only slightly by brand, and usually contain between 100 and 115 calories per 1/4 cup, regardless of whether they are white or wheat. The only reason that I use whole wheat flour when baking is because I find it lends a very nice flavor to the baked goods, as well as containing many added benefits that white flour does not provide (white flour is basically just “bulk” – it does not offer any nutritional value at all). Whole grains, on the other hand, add fiber, vitamins, minerals and heart-healthy compounds. But there is a big difference between the whole wheat pastry flour and the regular whole wheat flour. The regular whole wheat flour will make your baked goods much more dense, heavy and “chewy” (not what you want in a light, fluffy baked good). If you are having a hard time finding whole wheat pastry flour, there are few things that you can try. First, you can put the regular whole wheat flour in a blender or food processor for just a few seconds to make it a less coarse, “finer” grain. If that is too much of a hassle, you can just swap the quantities on the all purpose and the whole wheat – for example, if it calls for 1 cup WW pastry flour and 1/2 cup all purpose, use 1 cup all purpose flour, and 1/2 cup regular whole wheat flour.