What is whole wheat pastry flour? Can I use regular whole wheat?
Whole wheat pastry flour is much lighter and fluffier than whole wheat flour, which can be heavy and grainy. Whole wheat pastry is similar to all purpose, only it still has all it’s nutrients and is less processed. Substituting whole wheat for whole wheat pastry yields mixed results. Typically, using whole wheat flour will cause the baked good to be heavy and dense. However, since whole wheat is also more “thirsty” than whole wheat pastry, it sometimes causes the baked good to dry out or be like a “brick.” Then again, sometimes it works okay. (Your best bet is white whole wheat). You can buy whole wheat pastry flour online, in health food stores and well-stocked supermarkets.
