What is the difference between whole wheat pastry flour and white whole wheat flour (in terms of recommended uses, nutritional value, protein content, etc.)?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lindsay-Jean is a Community Editor at Food52.
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."
Please enter a valid email address.
Well played. You deserve a cookie.
Inspiring moments from your comments so far.
How You're Living a Minimal Lifestyle
Foolproof Steamed Fish
Mediterranean Kitchen Mats in Bold New Patterns
20-Minute Sheet Pan Chicken
Off-the-Beaten-Path Picks for Mom