What is the difference between whole wheat pastry flour and whole wheat flour? I picked up some whole wheat pastry flour with no particular purpose in mind. Ended out using it for blueberry pancakes (with a 1:1 substitution for... (9 replies, last updated by sweet100s August 31, 2008)

I’m having a hard time finding whole wheat pastry flour in my area. I’m sure I could order it online from King Arthur or other places. But is it possible to make it myself by grinding whole wheat flour in the food... (1 reply, last updated by Karl S. January 6, 2006)

I use whole wheat pastry flour for all of my baking where I might use pastry flour - I have a KILLER brownie recipe I perfected using it and raw sugar. Give it a go – I would recommend keeping it in the freezer or fridge... (11 replies, last updated by amyzan November 9, 2007)

I have a recipe for an apple cake that calls for all purpose flour. I was wondering if a whole wheat pastry flour, like the one made by Arrowhead Mills, can be substituted for all of the white flour or just some of it. I know... (1 reply, last updated by sailorbuoys November 21, 2004)

I think it could be difficult to substitute white whole wheat flour for a whole wheat pastry flour. Your best bet is to use a cake flour or regular pastry flour instead to ensure the proper texture. If you have a Whole Foods... (6 replies, last updated by mrhcihocki December 13, 2008)

Help! I’ve gotten caught up in the bran muffin search and found a recipe I’d like to try but it calls for whole wheat pastry flour. What will happen if I just use whole wheat flour? I know pastry flour produces a... (18 replies, last updated by Marlene1 February 9, 2008)

I just read a post that said you can substitue whole wheat pastry flour for regular flour in muffins. Does this work for all baked goods? Brownies? Cakes? Sweet breads? Curious what your experiences have been. I just bought my... (4 replies, last updated by wyf4lyf March 2, 2006)

Where in Toronto or the GTA at large can I get whole wheat pastry flour? I’m referring specifically to flour made for baking cakes and pastries and not regular whole wheat. Please let me know if there is such a thing here.... (8 replies, last updated by DishyDiva August 6, 2008)

I accidentally bought a bag of whole wheat pastry flour to make a cake. Will my whole grain hating husband instantly feel the telltale “grit” or will it be ok? What do most people use it for? Is it perfectly... (14 replies, last updated by kitchenfairy September 17, 2009)

I am looking for pastry flour. I don’t want the whole wheat kind that are available from the brands Bob’s Red Mill or Arrowhead Mills. I have checked out the chain supermarkets, e.g. Giant, Whole Foods, McGruder and... (4 replies, last updated by Rose January 18, 2005)

, using half white whole wheat can work, depending on what you’re making, or whole wheat pastry flour. But, something light and fluffy calls for AP flour, sometimes cake or bleached flour even. I first found the KA ww... (7 replies, last updated by paulj September 9, 2009)

You should never use pastry flour unless it’s called for or unless it’s pastry that you are making. Generally a 1:1 sub of whole wheat flour to white flour is not recommended unless you are ok with a much... (6 replies, last updated by Babette November 8, 2006)

if you are interested in using whole wheat in desserts, you may want to invest in a bag of "Whole wheat PASTRY flour". I have better results when subbing 1/2 or more of this in my cookies and muffins. regular whole wheat is a bit... (29 replies, last updated by rep123max May 3, 2009)

I’m needing to cut out white flour for health reasons and was wondering if anyone has tried using whole wheat flour or whole wheat pastry flour for dredging things like chicken pieces, etc. before sauteeing in olive oil. If... (8 replies, last updated by paulj February 6, 2007)

Does anyone know the proportions of each one would use to make up one cup of whole wheat all-purpose flour? (2 replies, last updated by opinionatedchef November 28, 2006)