What is the difference between whole wheat pastry flour and white whole wheat flour (in terms of recommended uses, nutritional value, protein content, etc.)?
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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."
It's sweet, salty, and just a little bit tangy.
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