Wade’s Mill Whole Wheat Pastry Flour is stoneground from non-GMO soft red winter wheat, like our All Purpose Four, but with the some of the bran and germ retained. It is a versatile flour that can be used for everything BUT baking bread. We use it like an All Purpose Whole Wheat Flour in our kitchen. It can be mixed 1/2 & 1/2 with All Purpose Flour or substituted directly 1 for 1.
Whole wheat pastry flour is lower in protein and gluten than whole wheat bread flour, giving baked goods a lighter texture but still nutrient dense from the retained wheat germ and bran. So it’s an excellent choice for including healthy, whole grain goodness in cakes, cookies, pie crust, pastries, muffins, biscuits, pancakes, quick breads and other baked goods that have tender, fluffy or flaky textures.
Start you own tradition with Wade’s Mill Whole Wheat Pastry Flour with Buckwheat Cheese Straws, Orange and Oat Scones, Cast-Iron Skillet Blueberry Cobbler, Salt Kissed Buttermilk Cake, Old Fashioned Pear Cake or Carrot Cake.
Wade’s Mill Whole Wheat Pastry Flour is 100% natural with no additives or preservatives.