ISO Recipes Using Whole Wheat Pastry Flour

[UnGourmetGal]

My mom recently brought home a 5lb bag from the discount bread store, but I've never used it before and I'm not even sure what the difference is between pastry and AP flour....something to do with gluten, maybe.

Anyone have a great recipe?

[Linda in MO]

Just sub. half your all purpose flour with the wwpf in baked goods. I've done this with muffins, cookies, etc. and have had good results so far.

[Anne]

ww pastry flour has less gulten than regular ww flour and may be more finely ground. It works well in quick breads, cookies, etc. but I would avoid it for yeast breads.

[generic]

Pastry flour gives a nice, light texture to muffins and quickbreads, subbed as Linda suggested above. It is more finely milled than regular flour.

[UnGourmetGal]

So, if I use it in muffins or quickbread, like you suggested, they will not turn out as dense? I have a hard time with muffins, they usually come out too dense for my tastes.

[VictoriaL]

There are a couple of cookies in the current Eating Well which call for whole wheat pastry flour. I bought some last month and suddenly couldn't remember what [u]for[]/u]!!! :rolleyes:

[Bawstinn]

So, if I use it in muffins or quickbread, like you suggested, they will not turn out as dense? I have a hard time with muffins, they usually come out too dense for my tastes.

No. If you use regular whole wheat flour they will. I also sub half whole wheat pastry flour in my quick bread recipes and they are not dense at all.