Tuesday, March 2, 2010
Tuesdays' Tip - Whole Wheat Pastry Flour
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.