Difference between whole wheat flour and whole wheat pastry flour?
Posted by SnowQueen690 on Jun 19, 2008 · Member since Jun 2005 · 1569 posts
When a recipie calls for whole wheat pastry flour can I use whole wheat flour?
What is pastry flour?
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You can often get away with subbing white AP flour for WW pastry flour, but PLAIN whole wheat flour is usually a bad sub, in my experience. Pastry flour has less protein and is finer. It makes things have a really light texture.
What recipe are you looking at? Any one in particular?
If you HAVE to sub, go for white AP. Not whole wheat. But pastry flour can be a nice thing to have in your pantry anyway, so it's worth buying if you bake a lot.
You can often get away with subbing white AP flour for WW pastry flour, but PLAIN whole wheat flour is usually a bad sub, in my experience. Pastry flour has less protein and is finer. It makes things have a really light texture.
What recipe are you looking at? Any one in particular?
If you HAVE to sub, go for white AP. Not whole wheat. But pastry flour can be a nice thing to have in your pantry anyway, so it's worth buying if you bake a lot.
Yes. You can buy it by the bin at some places, but if you like to bake a lot then just buy a bag of it.
For lack of a better comparison, whole wheat flour and whole wheat pastry flour is kind of like the difference between hard water, from your shower, and soft water, which is more drinkable.
Whole wheat pastry flour is a more finely-ground, softer flour that gives your cakes and cookies a lighter taste and texture.
Well, I see pastry flour in a lot of recipies. I was just wanting to know becuase I already have three types of flours at home so I was wanting to avoid buying more. But from the way you describe pastry flour it sounds as if my breads I make may come out better if I use that instead of WW flour even when the recipie calls for WW flour. My bread always comes out so heavy and I never really understood why. But here is the particular recipie I was wondering about:
RICH CHOCOLATE BROWNIE CAKE
My friend Selma asked me to rework her recipe to make it healthier. I ended up with a whole new recipe that has become a favorite in our home. Thanks Selma!
Yield: one 9 x 13 pan
24 servings
1 3/4 cups organic whole wheat pastry flour
1/2 cup organic soy flour
1 cup sucanat
2/3 cup unsweetened cocoa powder
1 Tablespoon baking soda
1 1/2 teaspoons baking powder
1 cup organic malt-sweetened carob chips, or chocolate chips
1 teaspoon salt
1/2 cup okara (soy, soy-barley, almond-oat or almond-rice)
1/2 cup homemade soy-barley milk (or almond milk)
1 cup homemade soy-barley milk (or almond milk)
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
In a large mixing bowl, mix flours, sucanat, cocoa, baking powder, baking soda and salt together until well mixed. Add carob or chocolate chips and toss with the dry ingredients. Place okara and 1/2 cup soymilk in a blender and process until pureed. Add 1 cup soymilk, vanilla extract and applesauce to okara mixture in blender and process until smooth.
Pour okara mixture into dry ingredients and gently mix to moisten completely, but do not overmix. Pour batter into a lightly oiled 9 x 13 baking pan. Bake in a preheated 350 degree oven for 30 - 35 minutes, or until center is done. This is a moist, dense cake, resembling a brownie.