🔕 🔔

My Basket ()

All questions

Whole wheat pastry flour vs. white whole wheat flour

What is the difference between whole wheat pastry flour and white whole wheat flour (in terms of recommended uses, nutritional value, protein content, etc.)?

asked by Princey over 4 years ago
1 answer 19767 views
Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added over 4 years ago

I found a couple posts about this on the blog Sweet + Natural, she says:

"So what’s the diff? Well, they’re both made from whole wheat – obviously – yay whole grains! Actually, they’re both made from whole white wheat. But WWPF is produced from a “soft” variety whereas WWWF is made from a “hard” variety. And WWPF is milled to a very fine texture while WWWF is more coursely ground. WWPF is also lower in protein and gluten. Add all these things together and you get a flour that’ll give you baked goods more light and tender than regular whole wheat flour, or even WWWF, ever could.

I tend to turn to WWPF for delicate treats – like cakes – and WWWF for things that can handle a heartier texture – like muffins or quick breads. But sometimes I just go with whatever I’m feeling. Like I’m kind of liking WWPF better right now. Shhh…don’t tell WWWF. When substituting it for white, all-purpose flour in recipes, I replace it cup for cup."

Read more:

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.