Description
Wade’s Mill Whole Wheat Pastry Flour is stoneground from a non-GMO soft red winter wheat variety called “Viper”, which is grown exclusively for us by a small family farm in Dayton, VA. After grinding, most of the bran and germ is retained, giving the flour a hearty, whole wheat taste profile. 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.
Try Wade’s Mill Whole Wheat Pastry Flour in Cast-Iron Skillet Blueberry Cobbler, Salt Kissed Buttermilk Cake, Old Fashioned Pear Cake, Carrot Cake, Buckwheat Cheese Straws or Orange and Oat Scones.
Wade’s Mill Whole Wheat Pastry Flour is 100% natural with no additives or preservatives.
