Whole Wheat Pastry Flour vs All-Purpose Flour: Which Is Better?

You’re probably familiar with whole wheat flour and pastry flour…but whole wheat pastry flour? Is that a thing? Yup, and it’s exactly what it sounds like!

Whole wheat pastry flour is made from finely ground soft whole wheat. It’s ideal for making tender baked goods like cakes, cookies, and pastries and has a nutty flavor and higher fiber and nutrient content than all-purpose flour.

I’ll compare these two flours in more detail below to find out which is the better option for your needs. Let’s go!

Comparing whole wheat pastry flour vs all-purpose flour

	Whole wheat pastry flour	All-purpose flour
Substitution ratio (vs all-purpose flour)	1:1*	N/A
Gluten-free?	No	No
Keto-friendly?	No	No
Paleo-friendly?	No	No
Common Allergens	Wheat, gluten	Wheat, gluten
Liquid absorbency	Medium	Medium
Pantry shelf life	3-6 months	6-8 months
Best for	Cake, cookies, biscuits, pancakes, and pie crusts	Non-yeast recipes, cookies, biscuits, and some breads

Differences between whole wheat pastry flour and all-purpose flour

Similar to pastry flour, whole wheat pastry flour has a lower protein content than all-purpose flour, making it ideal for light and delicate baked goods, such as cakes, cookies, and pastries. But which flour is best for cookies?

Whole wheat pastry flour is made from soft wheat and includes the whole grain, giving it a nutty flavor that can add depth to baked goods and provide more fiber and nutrients than all-purpose flour.

All-purpose flour, on the other hand, is made from a blend of hard and soft wheat grains and has a higher protein content than whole wheat pastry flour. This protein content gives all-purpose flour more gluten-forming potential, making it suitable for making bread, pizza dough, and other baked goods that require a strong, elastic structure.

Baking with whole wheat pastry flour vs all-purpose flour

Because it’s made from finely milled soft wheat, whole wheat pastry flour will produce baked goods that have a similar texture to all-purpose flour. Whole wheat pastry flour isn’t as “light” as regular pastry flour, but it’s much lighter than regular whole wheat flour and white whole wheat flour.

While you can substitute whole wheat pastry flour for all-purpose flour in some recipes, it may require some adjustments. Because whole wheat pastry flour has less gluten-forming potential than all-purpose flour, it can be helpful to add a binding agent like xanthan gum or ground flaxseed to the recipe to improve the texture.

In addition, since whole wheat pastry flour absorbs slightly more liquid than all-purpose flour, you may need to increase the amount of liquid in the recipe by 1 to 2 tablespoons per cup of flour.

Ingredients in whole wheat pastry flour vs all-purpose flour

Whole wheat pastry flour should be made from 100% soft wheat, and all-purpose flour should be hard and soft wheat. Try to avoid flours that contain unnatural additives like preservatives and bleaching chemicals.

Whole wheat pastry flour and all-purpose flour nutritional facts

Per ¼ cup serving	Whole wheat pastry flour	All-purpose flour
Calories	110	120
Carbs (g)	23	24
Fiber (g)	3	1
Fat (g)	0.5	0.5
Protein (g)	4	4
Glycemic index score	Likely moderate-high	85

Whole wheat pastry flour has a much better nutrient profile than all-purpose flour. For the same serving, it provides more fiber, vitamins, and minerals. All-purpose flour, on the other hand, has been stripped of these nutrients during processing.

Because whole wheat flour contains more fiber and nutrients, it can slow down the absorption of carbohydrates into the bloodstream and help to prevent spikes in blood sugar levels. However, the glycemic index of both flours are likely high, so if you’re trying to balance your blood sugar, check out our list of the lowest glycemic index flours.

Whole wheat pastry flour vs all-purpose flour storage

Like other whole wheat flour, whole wheat pastry flour tends to have a shorter shelf life than all-purpose flour because it contains more natural oils and fats, which can become rancid over time. To make it last as long as possible, store whole wheat pastry flour in an airtight container in a cool, dark place, such as a pantry or refrigerator. The same can be done for all-purpose flour.

Whole wheat pastry flour vs all-purpose flour: Which is better?

Whole wheat pastry flour is a whole grain flour that produces delicious light and healthy baked goods, while all-purpose flour is more versatile and can be used for a wide range of baked goods. 

In my opinion, you should go with whole wheat pastry flour (or try coconut flour) if you’re making a healthy cake or cookies, but all-purpose flour is better for things like bread. If you want more options, here’s an in-depth guide on all types of flours!

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