For those of us looking to include as many whole grains as possible in our kitchen repertoire, Whole Wheat Pastry Flour is an essential Food Find for the baker’s pantry. This is not the heavy, sometimes stodgy whole wheat flour you might have used before when making bread, but something altogether different.
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All about whole wheat pastry flour
Lighter in colour and texture than standard whole wheat flour, whole wheat pastry flour is a low protein, finely ground flour used in a variety of baked goods where a softer and delicate result is desired than what would be achieved with whole wheat or even standard white flour. Milled from softer varieties of whole wheat, whole wheat pastry flour adds more flavour and nutrition to baked goods while providing a desirably tender texture, making it a great choice for whole grain cookies, muffins, pie crusts, cake loaves, and even crackers.
Where to find whole wheat pastry flour
Whole wheat pastry flour can be found in baking specialty stores, some bulk food stores, and in my experience, can be readily found in well stocked health food or natural food stores.
If you’re interested in including more local foods in your pantry and kitchen, the organic whole wheat pastry flour I now regularly use was produced by Howick Community Farmers, a partnership of 30 small Mennonite farms in Howick, Ontario, just two and half hours outside of downtown Toronto. This farming co-operative focuses on preserving traditional farming practices and they produce all of their products without the aid of technology. Even the flour is stoneground, which further increases its nutritional value, as both the wheat germ and the wheat bran are kept when milling the grain. As an added bonus, their traditional packaging uses only paper and cardboard and is completely recyclable. I have found this local Food Find, as well as other mainstream brands at one of my favourite local health food stores.
What to make with whole wheat pastry flour
Many published recipes call specifically for whole wheat pastry flour, and I have found that it can be readily substituted for 50% of the all purpose white flour called for in baking recipes ranging from cookies and muffins, to pie crusts and loaf cakes. I routinely make versions of recipes where I completely replace the called for AP flour or white pastry flour with whole wheat pastry flour, and for the most part, I find I can’t tell the difference.
Rather, I can tell the difference in the sense that I prefer baked goods made with whole wheat pastry flour for its more nuanced, every so slightly nutty flavour. In my experience, using whole wheat pastry flour in plant based, wholesome baking recipes is virtually undetectable from standard white flour or white pastry flour. Once you have tried whole wheat pastry flour in your favourite recipe, see if you can tell the difference - I bet you can’t in most cases!
If you want to enjoy a moist and tender, completely plant based loaf featuring this nutritious flour, try my recipe for Whole Wheat Chocolate Chip Banana Bread with a Cinnamon Sugar Crust, showcasing the flavour and texture benefits of whole wheat pastry flour in a delicious and chocolate-rich loaf that is soft, supple, and finely crumbed.
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