What Is Whole Wheat Pastry Flour?

If you’re someone who loves to bake but wants to make healthier choices, you’re going to love whole wheat pastry flour. 

But what exactly is whole wheat pastry flour, and how is it different from other flours? 

What is whole wheat pastry flour?

Whole wheat pastry flour is a type of whole wheat flour made from soft white wheat (lower protein) that is designed for making pastries.

Unlike regular whole wheat flour, which has a coarser texture and a stronger taste, whole wheat pastry flour is finely ground and has a milder flavor.

Whole wheat pastry flour is made commercially by milling the entire wheat kernel, including the bran, germ, and endosperm, into a fine powder. The milling process involves grinding the wheat berries to create a fine flour that is then sifted to remove any large particles. The resulting flour has a lower protein content than traditional whole wheat flour, making it more suitable for baking pastries, cakes, and other delicate baked goods.

What’s the difference between whole wheat pastry flour and regular flour?

Whole wheat pastry flour is made from the entire wheat kernel, including the bran and germ, whereas regular (all-purpose) flour is made from only the endosperm.

This means that whole wheat pastry flour contains more fiber, vitamins, and minerals than regular flour. However, it also has a lower protein and gluten content than regular flour, so it’s not as good for things like bread.

Benefits of whole wheat pastry flour

Whole wheat pastry flour is a great way to make whole grain baked goods without sacrificing taste and texture. 

Compared to refined flours, whole wheat pastry flour retains more of the wheat kernel’s natural nutrients, making it a healthier option for baked goods. It’s a good source of dietary fiber, which can help regulate digestion and promote feelings of fullness. It also contains a range of nutrients, including B vitamins, iron, and zinc.

Another great thing about whole wheat pastry flour is its versatility. You can use it in a wide variety of recipes, from cakes and cookies to muffins and pancakes. It adds a nutty and slightly sweet taste, but it’s completely sugar-free!

Because it’s lower in protein and has a finer texture than regular whole wheat flour, you can achieve a lighter and fluffier texture. And thanks to its lower gluten content, whole wheat pastry flour is easier to work with and less likely to become tough or dense when overworked compared to all-purpose flour.

Whole wheat pastry flour nutrition facts

Flour (¼ cup)	Calories	Carbs	Fiber	Sugar	Fat	Protein	Glycemic Index
Whole wheat pastry flour	110	23 g	3 g	0 g	0.5 g	4 g	Likely moderate-high
All-purpose flour	120	24 g	1 g	0 g	0.5 g	4 g	85

How to bake and cook with whole wheat pastry flour

Whole wheat pastry flour is perfect for making cookies, muffins, scones, and other baked goods. 100% all-purpose can be swapped with 100% whole wheat pastry flour, but its finer texture works better in light baked goods rather than bread.

If you’re looking for a healthier option for your pie crusts, try using whole wheat pastry flour instead of all-purpose flour. The result is a flaky crust that’s packed with fiber and other nutrients.

For a heartier and healthier breakfast, use whole wheat pastry flour in your pancake and waffle batter. I love adding flax seeds, chia seeds, or mashed bananas to mine!

Finally, you can use whole wheat pastry flour as a healthier alternative to all-purpose flour when breading foods for frying. The flour gives the coating a nutty flavor and a satisfying crunch.

Popular whole wheat pastry flour baked goods and dishes

Use whole wheat pastry flour for healthier pastries and anything requiring a nice crispy outside:

• Muffins
• Scones
• Pancakes and waffles
• Quick breads (e.g. banana bread, zucchini bread)
• Cookies
• Pie crusts
• Biscuits
• Cakes
• Brownies
• Crackers
• Breaded and fried foods (e.g. chicken tenders, onion rings)

How to make whole wheat pastry flour at home

Here’s how to make whole wheat pastry flour at home:

1. Rinse white whole wheat berries thoroughly in cold water to remove any dirt or debris
2. Soak the berries in water for 8-12 hours. This will soften the outer layer of the wheat berries and make them easier to grind.
3. Drain the wheat berries using a fine mesh strainer and spread them out on a baking sheet. Let them air dry for a few hours until they are completely dry.
4. Use a high-speed blender or a grain mill to grind the dried wheat berries into flour. If using a blender, blend the wheat berries in small batches until they are finely ground. If using a grain mill, follow the manufacturer’s instructions.
5. Sift the freshly ground whole wheat pastry flour through a fine mesh sieve to remove any larger particles or bits of bran. This will help give your flour a finer texture and make it easier to work with.

How to store whole wheat pastry flour

To store store-bought whole wheat pastry flour, keep it in a cool, dry place like a pantry, and transfer it to an airtight container with a tight-fitting lid. It should keep for around 3-6 months or the expiration date printed on the package – freeze it if you won’t use it before then. 

For homemade whole wheat pastry flour, store it in an airtight container and keep it in the fridge for up to 3 months or in the freezer for up to 6 months. Label the container with the date you made it to keep track of when to use it. Because it doesn’t contain preservatives, it has a shorter shelf life than store-bought flour.

What are the best substitutes for whole wheat pastry flour?

Pastry flour has the same light texture as whole wheat pastry flour, but it’s generally made with white (refined) flour, so it has less fiber and nutrients than whole wheat pastry flour.

If you have regular whole wheat flour on hand, it can be used as a substitute for whole wheat pastry flour. However, the resulting baked goods may be denser and heavier than those made with pastry flour.

Option #3 is to to mix pastry flour with whole wheat flour in equal parts!

There is also gluten-free pastry flour varieties available or coconut flour if you are looking for a gluten-free option.

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