Whole wheat pastry flour is flour made from soft wheat. This flour does not form gluten to the same extent as hard wheat flour, which makes it ideal for muffins, pie crusts and other baked goods where a tender result is desired. Because of its low gluten content, soft whole wheat flour is not suitable for making yeast breads.
Flour made from whole wheat contains all three parts of the wheat kernel (bran, germ and endosperm) in nearly the same proportion as the original kernel. Because of this, it has a very high fibre content and contains more vital nutrients than white flour. You can usually substitute whole wheat flour for white flour in recipes for a more nutritious result, but you will typically need to add a larger amount of the whole wheat flour. Your end product will also be darker in colour, with a more pronounced flavour.
This flour is mainly used in cookies, muffins, crackers, biscuits and other pastries.
Pastry flour contains several important dietary minerals. One cup of flour is particularly high in selenium, iron and phosphorus. Other minerals available from pastry flour include calcium, magnesium, manganese, zinc, potassium, and copper.
" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever. We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."