Whole Wheat Pastry Flour
Whole Wheat Pastry Flour is 100% stone ground from the finest soft white wheat. The lower protein content of this flour makes it perfect for whole grain baked goods like pie crust, cake, cookies, biscuits and pancakes. Home kitchens find this flour the perfect choice because it is so nutrient dense from the wheat germ and bran, yet it yields baked treats with a tender texture.
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Many people ask how whole wheat pastry flour is different from whole wheat flour. It’s simple: whole wheat pastry flour is milled from white soft wheat, whereas regular whole wheat flour is milled from red hard wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods like pie crust, muffins, quick breads, pastries and cookies, yet it still retains the nutrients of the bran and germ.
Use Bob's Red Mill Whole Wheat Pastry Flour in virtually any recipe where baking soda or baking powder is used as leavening. It will not work as well with yeast dough, due to the lower gluten content. Add graham flour for extra texture.
Good things come to those who bake: DO NOT EAT RAW DOUGH OR BATTER.
Use Bob's Red Mill Whole Wheat Pastry Flour in virtually any recipe where baking soda or baking powder is used as leavening. It will not work as well with yeast dough, due to the lower gluten content. Add graham flour for extra texture.
Good things come to those who bake: DO NOT EAT RAW DOUGH OR BATTER.
To Your Good Health
Kosher
As a continued commitment to the quality of the products we make and sell, this product has been certified Kosher by OK Kosher Certification of Brooklyn, New York.
Whole Grain
This product is made with nutritious whole grain. Check the Whole Grain Stamp on the package for more information.
Vegan
All Bob’s Red Mill products are vegetarian. This product is also vegan, meaning it does not include eggs, dairy or honey.
Stone Ground
Our stone-ground flours and meals are made the old fashioned way, on our slow-turning quartz-stone mills. This time honored technique maintains cool temperatures, which preserves the natural flavor and healthy nutrition of the grains.
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