Presale! 2 new cookbooks from Food52. Claim your signed copies »
🔕 🔔

My Basket ()

All questions

What are your favorite ways to use whole wheat pastry flour? And how do you usually substitute it for other types of flour?

What ratios do you use? In what kinds of recipes shouldn't you use whole wheat pastry flour?

asked by Emi Boscamp over 2 years ago
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Since pastry flour has a very low protein content, it's best used in recipes that don't rely on a lot of gluten and a lighter, crumblier texture is desired.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

I liberally substitute all of the all purpose flour for whole wheat pastry flour--it's really up to you what ratio. To add to K'lee's answer, you should use it for recipes that rely on baking soda or baking powder, not in recipes that rely on yeast. E.g. biscuits, pie crust, quick breads, cookies.

Heidi Swanson has several recipes that use whole wheat pastry flour (see http://www.101cookbooks...).

In particular, I love her recipe for Marathon Cookies: http://www.101cookbooks...

Join Our Email List!

Inbox Inspiration:

Our newsletter is brimming with recipes and features that have us talking—dive in!

A Joyful Home:

Sign up to get $10 off a first purchase of $50 or more in our shop full of tools & treasures.

Come On In:

Join our humming community and get dibs on events, peeks at new cookbooks, and a surprise or two.

Please enter a valid email address.