Last week I posted about flax seed and its benefits. YD was brave enough to comment that she doesn't use whole wheat flour. I'd be willing to bet she's not alone.
Baking with 100% whole wheat flour can produce some pretty heavy breads. If I dare make biscuits with whole wheat flour, I hear about it. "Why are the biscuits brown? Biscuits are supposed to be white."
I am here to suggest to you whole wheat pastry flour. It is ground more finely and therefore lighter than regular whole wheat flour and every bit as good for you: same amount of fiber, just slightly less protein. You can probably substitute it in most recipes for your all-purpose flour and never be the wiser. You can certainly go halfsies with it. It's a good compromise and available from several sources. Check it out.
5 comments:
It's funny that you should write about the wheat pastry flour because our Commissary just started carrying it and I bought a bag but haven't used it yet. Your timing could not have been better!!!
Hope you are having a great week thus far and thank you for the Tuesday Tip!
Blessings,
Lacy
Ya know, after this post, I may just HAVE to buy some whole wheat pastry flour. :P
Girl after my own heart! Julie, isn’t gravy just groovy? I’m a fan. A big fan.
Any venison steak may be pounded and thus “cubed” because it’s just a method of tenderizing a lean-cut steak. You can even make “hamburger”steak with your ground venison then follow the recipe with it.
I've also added onion & mushroom to the pan drippings, cooked, and then added the flour mixture & milk to make a yummy mushroom gravy to go over the steaks.
I use whole wheat flour-but I usually mix it with regular unbleached flour-cause of the heavy factor. I never even knew there was a wheat pastry flour-so thank you! I'm going to try it.
I'm definitely going to try this tip!
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