Organic Whole Wheat Pastry Flour is a great healthy alternative to the good ol’ All-Purpose Flour. Due to its low protein content, it is ideal for tender pastries such as cupcakes and biscuits. But what makes it so special and what differs it from White Flour and Whole Wheat Flour? Let’s find out together. 

Unlike All-Purpose Flour where bran and germ are taken off, Whole Wheat Pastry Flour is derived from whole wheat grains. In other words, it is less treated and is more nutritionally dense. Contrary to Whole Wheat Flour, which is produced from winter berries, Whole Wheat Pastry Flour is finely-milled by stone-ground method from low-protein soft spring wheat berries. This helps pastries like pies and cakes turn out soft and fluffy.  

Nutrition Benefits 

Whole Wheat Pastry Flour by Food to Live is USDA Organic, Non-GMO, Kosher, Vegan-friendly, and contains no additives.  Because of being unbleached and containing more Fiber, Iron and Calcium, it is known to be healthier than all-purpose flour. Moreover, Whole Wheat Pastry Flour is a powerhouse of microelements like Riboflavin, Folate, B-1, B-3, and B-5 vitamins.  

How to Use Other Flours Instead of Whole Wheat Pastry Flour

The answer is yes. Use Whole Wheat Pastry Flour instead of refined flour in ratio 1:1. Also, you may go with a mix of ½ cup of All-Purpose Flour and ½ cup of Whole Wheat Flour to replace 1 cup of Whole Wheat Pastry Flour. 

Ways to Use Organic Whole Wheat Pastry Flour 

With Organic Pastry Flour you can bake delicious, fluffy, and nutritious desserts. Use it for muffins, fine pie crusts, soft breads, biscuits, pancakes, brownies, chocolate chip cookies, cakes, and more. We do not recommend using this four for recipes that require denser dough.  

Storage Tips 

Store Organic Whole Wheat Pastry Flour in our zip-lock package or in an airtight container in your pantry for up to 1.5 years.