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 all purpose flour). They turned out delicious and fluffy.
Anyone use it regularly?
I've tried substituting whole wheat flour for regular flour, and the results usually taste like "health food"...
But the whole wheat pastry flour was at least a winner with Blueberry Pancakes.
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