Whole Wheat Pastry Flour

If you’re committed to using whole wheat flour in your kitchen because of its nutritional benefits, you’ll be pleased to know there’s more than one kind of whole grain flour to choose from. Whole wheat pastry flour is a whole grain flour that you can use to produce delightfully light and healthy baked goods. This is your guide to using more of it in your kitchen.

A measuring spoon full of whole wheat pastry flour hovers over a bowl with more of it.

Frequently-Asked Questions

There are a lot of questions related to this whole-grain flour. Here are the most popular ones:

What is Whole Wheat Pastry Flour?

Whole wheat pastry flour is a whole grain flour and the wheat berries used to mill this flour are special. They’re referred to as soft spring wheat and it has a lower protein than their whole-wheat counterpart. As a result, it’s less processed and offers more nutrients than all-purpose flour, otherwise known as white flour.

Why Use Whole Wheat Pastry Flour?

Because it is a whole grain flour, it adds more fiber and nutrition to your baked goods, as compared with all-purpose flour. Also, since it’s milled from softer wheat berries, your baked goods will have a similar texture to all-purpose flour.

Can I Substitute Whole Wheat Flour for Whole Wheat Pastry Flour?

Although the whole wheat variety of pastry flour can be used 1:1 for all-purpose flour, I do not recommend the same substitution value for whole wheat flour. Because whole wheat flour is dense, it is not a good choice to use 1:1 for many baking recipes. You can, however, mix half all-purpose flour with half whole wheat flour.

Is Whole Wheat Pastry Flour Healthy?

Because it has a lower protein content, you can use this whole grain flour in place of all-purpose flour. It offers 8 grams of fiber per ½ cup, making healthy baking much easier and tastier, too!

Whole Wheat Pastry, Whole Wheat, and All-Purpose Flour

Whole Wheat Flour

  • Whole wheat flour is 100% whole grain and comes from hard winter red wheat berries
  • It is not refined, therefore it includes the bran and the germ of the wheat kernel
  • Usually stone-ground
  • Rich, nutty flavor
  • Dark color
  • Higher protein content, around 14%, means more gluten
  • Because it is dense, the products it’s baked with are dense too. It’s best to use whole wheat flour with yeast as a rising agent, such as whole wheat bread, bagels, buns, and more.

Whole Wheat Variety of Pastry Flour

  • This flour is 100% whole grain and comes from soft, white spring wheat berries
  • It is not refined, therefore it includes the bran and the germ of the wheat kernel
  • Usually stone-ground
  • Slightly nutty flavor
  • Lighter color
  • Lower protein content, around 8 to 10%
  • Because of its lower protein content, it can bake more similar to all-purpose flour, and create light and fluffy desserts. You can use it with recipes that use baking soda and baking powder as a rising agent, like chocolate chip cookies, brownies, carrot cake muffins, pie crusts, and more.

All-Purpose Flour

  • All-purpose flour is a refined grain and usually comes from hard winter red wheat berries
  • It is refined, therefore it does not include the bran and the germ of the wheat kernel
  • Light color
  • Average protein content around 13%
  • It’s a great all-around flour to use in baking

Watch Bob of Bob’s Red Mill talk about the difference between whole wheat pastry and whole wheat flour.

A measuring spoon sits in a bowl full of whole wheat pastry flour.

Whole Wheat Pastry Flour Substitute

Although baking is a science, it is entirely possible to make substitutions. Want to know how to make whole wheat pastry flour? It’s easy to do!

If a recipe calls for 1 cup of the whole wheat version of pastry flour, you can substitute:

  • ½ cup of whole wheat flour
  • ½ cup all-purpose flour.

Marly’s Tips

Store pastry flour in a cool, dry place (65°F) where it can keep for up to 6 months. Storing flour in an airtight container is recommended. You can refrigerate or even freeze flour to extend its shelf-life.

Where to Buy it

In the U.S. and Canada, most grocery stores and health food stores will carry this whole wheat version of pastry flour. You can also buy it online.

A measuring cup holds whole wheat pastry flour.

Recipes Using Whole Wheat Pastry Flour

You’ll love these whole wheat pastry flour recipes:

You can also include this wholesome flour in other recipes such as vegan banana bread, vegan pecan pie, cinnamon muffins, and more.

I hope you’re as committed as I am to using this amazing whole grain flour in your kitchen!

10 Responses to Whole Wheat Pastry Flour

  1. Avatar thumbnail image for MarlyLouise Reply

    I want to substitute blended pastry flour for one cup whole wheat flour n a muffin recipe. How would i do that?
    Thank you.

    • Avatar thumbnail image for MarlyMarly

      Hi Louise. If you’re using whole wheat pastry flour, it’s a 1:1 substitution. I think you’ll be very happy with the results!

  2. Avatar thumbnail image for MarlyLily Reply

    Could I just use all purpose flour without the half of whole wheat flour? Or will that change the cake?

    • Avatar thumbnail image for MarlyMarly

      Sure, that will work just fine!

  3. Avatar thumbnail image for MarlyErica Grace Reply

    Ever tried it in homemade pasta? I think I am going to give it a shot!

    • Avatar thumbnail image for MarlyMarly

      Hi Erica. I have not tried using whole wheat pastry flour for making pasta but I love this idea! I think it would work best for making spaghetti or linguine. I wonder how it would hold up making something like lasagna. Would love to hear how it goes for you!

    • Avatar thumbnail image for MarlyErica Grace

      I gave it a shot the other day! The dough behaved a little different – call it crumbly – but the pasta rolled out and cooked just fine.

      At the same time i made a batch with white whole wheat flour (the stuff King Arthur makes), and the dough had a completely normal feel (compared to all purpose flour).

      Side by side taste test – the white whole wheat was the winner in that it was a milder whole wheat taste and had a texture just like all purpose flour pasta. The whole wheat pastry flour was still good though! We ate it all up!

    • Avatar thumbnail image for MarlyMarly

      Hi Erica. Thanks for this thorough analysis. It’s interesting that the white whole wheat flour was the winner. I do love baking with it and I’m intrigued to see its impact on pasta!

  4. Avatar thumbnail image for MarlySarah Aaron Reply

    I read one can make Whole Wheat pastry flour by measuring 1 cup WW flour + 1 tsp cornstarch. Is that true? Would you please answer via email … I do not do social media.

    • Avatar thumbnail image for MarlyMarly

      Hi Sarah. Yes, you can make a version of pastry flour by measuring out a cup of whole wheat flour, then remove two tablespoons, and substitute that with two tablespoons of cornstarch. Stir it all together and use it in your recipe.

Rate / Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.