Comments on: Regarding Whole Wheat Pastry Flour….

By: baila

baila — Mon, 06 Sep 2010 00:16:34 +0000

hey, does anyone know if whole wheat pastry flour is the same as white whole wheat? btw, i found ww pastry flour at whole foods.

By: Alissa

Alissa — Sun, 09 Nov 2008 01:16:50 +0000

I have quite a bit of WW Pastry Flour, how can I use it? Can I replace all purpose flour with WW Pastry flour?

Thanks, alissa

By: Marc

Marc — Tue, 30 Oct 2007 19:15:39 +0000

has anyone made bread dough from whole wheat pastry flour?? pls email me TY

By: Thecpa

Thecpa — Tue, 23 Oct 2007 02:25:25 +0000

Muffin Man
Care to share the pizza dough recipe?

By: Thecpa

Thecpa — Mon, 22 Oct 2007 20:11:38 +0000

We have made muffin recipes from Cooking Done Light according to the split of whole wheat and all purpose white flours specified in each recipe. We did not have the whole wheat pastry flour so we used the regular whole wheat flour. We like the results. Today we baked apple cider and apple pie muffins and split the flours 50/50 whole wheat and all purpose flours based on the total flour in each recipe. The muffins were much lighter and came out every bit as good as the higher ratio of whole wheat to all purpose flours. However, we like the muffins with more fiber and bulk. It’s just a matter of taste.

Thanks for all the information on whole wheat pastry flour.

By: Crystal

Crystal — Mon, 22 Oct 2007 12:51:05 +0000

I think I really need to find this “whole wheat pastry flour” or perhaps my blender just isn’t doing the trick. I think I will have a look around the bulk food store.

Thanks MuffinMan! I never wanted to completely stop using WW flour… it’s just that my boyfriend doesn’t seem to like the taste of it so much anymore. I’ll see if the pastry flour makes any difference.

ps. I’m jealous that you get muffins made for you!

By: TheMuffinMan

TheMuffinMan — Mon, 22 Oct 2007 02:21:21 +0000

Hey Crystal, my muffins are made by Shannon for me using these recipes and in my opinion they taste as good as the bakery but even better because they are lower in calories and generally better for me. I have never experienced the heavy wheat taste with the muffins. My only experience with whole wheat flour is with making pizza. I used to always make my pizza dough with white bread flour but Shannon prefers to use whole wheat for the benefits it provides. I tried making pizza dough with 100% whole wheat flour and it was a disaster. I tried again with a 50/50 mix of white and whole wheat flour and I couldn’t tell the difference between the whole wheat pizza dough and pizza dough I made with white bread flour.

By: Crystal

Crystal — Sat, 20 Oct 2007 13:31:03 +0000

Hey Shannon,
I tried the blender trick with whole wheat flour and I still found out that my muffins in particular would come out a bit dense anyway. My boyfriend complained that all the muffins had a “wheat” taste to them, which I liked, but he would rather have something akin to bakery muffins. So I switched to white flour and now my muffins are much lighter.

But I am interested in trying “if [the recipe] 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” since I don’t want to be eating just “bulk.” Will this still have a heavy “wheat” taste to it?

Thanks!