Whole Wheat Pastry Flour

We don’t eat white flour. Period. No matter how it may be disguised in a label as
enriched, or even wheat flour, we don’t buy it. The ingredients MUST list, first item
up, whole grain wheat. And there should not be a listing of white flour following
the whole grain. Whole grain wheat flour is better than white flour because it's not
an empty carb. That means it fills you up because of the fiber and doesn’t leave you
sugared up and still hungry.

Do we like products made with whole grain flour? Not really. We do not care for
the texture or the cardboardish flavor. Our solution? We discovered Whole Wheat
Pastry Flour (WWPF). You’ll find it as an ingredient in many of our recipes. It's lighter in color...
and, similar to regular pastry flour, it has been ground more finely, so it has a light and airy texture.

Whole wheat pastry flour can be purchased in the bulk section of Whole Foods, or you can order 
a 5 lb. bag from Amazon for only .02 per ounce with free shipping when purchasing over $49. from Vitacost.  A real bargain when it comes to healthy eating.

When buying bread products we look for the label “multi-grain” Why? Because
many grains have a lower glycemic level than whole grain wheat. The addition of
oats, flax, or other grains would be a healthier choice. Whenever possible, we use
a combination of grains in our recipes, such as Andrea’s Whole Grain Waffles
contain whole grain pastry flour AND oatmeal.

Here are a few more recipes, using Whole Wheat Pastry Flour:

Valentine Heart Cream Puffs
Oatmeal Apple Muffins


Here’s a fun article from Red Book about an accidental purchase of whole grain
pastry flour: Baking with Whole Grain Pastry Flour.

Note : We do not condone the combination of white flour with the
whole grain pastry flour for baked goods, but if you’re not ready to take the whole
leap, we say go for it.