Whole Wheat Pastry Flour

Whole wheat pastry flour, also known as graham flour, is a finely milled flour made from the whole grain of soft wheat. It includes the bran and germ layers of the wheat berries, which are brimming with essential nutrients and fibrous content. Despite its whole grain content, whole wheat pastry flour has a lighter texture and milder flavor than regular whole wheat flour, which makes it a healthier but still desirable ingredient in delicate baked goods and pastries. One common misconception about whole wheat pastry flour is that it will yield dry and tasteless baked goods. However, because it's made from soft wheat rather than hard wheat, it actually produces baked goods with a light, tender crumb and subtly sweet, nutty flavor. Reducing the sugar content in the recipe, due to the natural sweetness of whole wheat pastry flour, will also help prevent your baked goods from being too dry. To get the most out of your whole wheat pastry flour, measure it correctly. It is recommended that you spoon the flour into the measuring cup, then level it off with a knife. If you scoop the flour directly with the measuring cup, you'll end up with too much flour, which can make your baked goods dense. Use it in place of half the all-purpose flour in a recipe, or for a lighter finished product, use equal parts whole wheat pastry flour and all-purpose flour. Aside from that, whole wheat pastry flour is ideal for making pie crusts, cookies, cakes, muffins, and pancakes. It can also be used in savory recipes that call for flour, like roux for gravy or sauce, to add a mild, nutty flavor and extra nutritious punch. However, it's not suitable for making yeast breads, as it lacks the gluten strength required to provide structure and rise to yeast breads.