Baking with whole wheat pastry flour: what you need to know
There are nutritional benefits to baked goods made using whole wheat flour. However, whole wheat flour is not the only flour with rich nutritional content that you can use. Another type of whole-grain flour you can use to make healthy and delightful baked goods is whole-wheat pastry flour. Below are some things to know about whole wheat pastry flour.
What is whole wheat pastry flour?
Whole wheat pastry flour is a type of whole grain flour made from a milled, special whole wheat berry. Commonly referred to as “soft spring wheat,” this flour’s protein content is lower than its whole wheat counterpart. Due to this property, it offers more nutrients and is less processed than all-purpose flour.
The nutritional content of whole wheat pastry flour is due to the presence of germ and bran. This flour is more suitable for baking different pastries, including biscuits, muffins, feathery light cookies, and more.
Additionally, the shelf life of this flour is relatively short, just like other whole-grain flour. This is because of the oil content present in the bran. Also, to prevent this flour from getting rancid faster, you must store it in a dry and cool place. Whole wheat pastry flour has the following features:
- The protein content is about 8 to 10%.
- The lighter color, slightly nutty flavor
- Commonly stone-ground
- Not refined because it consists of the wheat kernel’s germ and bran.
- It is 100% whole grain.
- Suitable for making light and fluffy desserts
What are the substitutes for whole wheat pastry flour?
Whole wheat pastry flour can be used to bake goods similar to all-purpose flour because of its low protein content.
Nevertheless, there are better ideas than substituting whole wheat flour. This is because hard wheat is milled to produce whole wheat flour. The texture and flavor of this type of flour make it unsuitable for baking muffins, cookies, and so on.
If you need help getting whole wheat pastry flour to use, there are multiple other types of flour you can use instead. Below are some of the alternatives to whole wheat pastry flour.
1. All-purpose flour and white flour
Whole wheat pastry flour is less processed than all-purpose flour and white flour. This implies that they are devoid of germs and bran. The result is a lighter flavor and texture in baked products. All-purpose flour is one of the best alternatives to whole wheat flour because it is more refined.
Additionally, goods baked using all-purpose flour will have a softer texture. Ensure that 25% less all-purpose flour is used when using it rather than whole wheat pastry flour. For instance, use ¾ cup of all-purpose flour when the recipe requires 1 cup of whole wheat pastry flour.
2. Oat flour
Oat flour can be used instead of white or wheat flour. It is a healthy whole-grain substitute that is easy to make at home. To make oat flour at home, you must grind oats in a food processor or grinder until you get a fine powder. The product is your oat flour.
Oat flour is a whole-wheat pastry substitute that works in most recipes. However, it is required that you experiment with the proportion of oat flour to other flours that you need to use for the recipe.
3. Cake flour
Unlike whole wheat flour, whose fine powder is from ground whole wheat berries, the excellent powder of cake flour is from ground soft wheat berries. As a result, cake flour is lighter and more finely textured.
It is perfect for making baked goods like short pieces of bread, muffins, and cakes. Cake flour is a good substitute for whole wheat pastry flour, especially if you want your baked goods to be healthier.
4. Corn flour
Corn flour is among the alternatives to whole wheat pastry flour in many recipes. It is made from finely ground cornmeal. It is lower in glute but has a similar protein content to whole wheat flour. It is a good choice for gluten-sensitive people and those who want a lighter option.
Generally, corn flour is a healthier choice because it is rich in vitamins and fiber. Use approximately half as much corn flour as whole wheat pastry flour when replacing it in recipes.
5. Spelt flour
Spelt flour is a whole wheat flour that is easier to digest for some people. Its flavor is nutty and can frequently be substituted for whole wheat pastry flour in recipes. When replacing, use only half as much whole wheat pastry flour as regular flour.
For instance, use 1 cup of spelled flour to substitute the recipe’s specified 2 cups of whole wheat pastry flour. Spelled flour has a coarser texture than whole wheat pastry flour because it is not as finely ground.
6. Almond flour
Almond flour is gluten-free and is among the best alternatives to whole wheat pastry flour. In addition, it has fewer carbohydrates and more protein and fiber. Almond flour also imparts a lighter, flakier texture to baked goods.
Whenever whole wheat pastry flour is called for in a recipe, use ¼ cup of almond flour as a substitute. For each cup of almond flour, add ¼ teaspoon of baking powder. Doing this will ensure that your baked goods rise properly.
Whole wheat pastry flour is less processed and does not absorb liquid than its all-purpose counterpart. If you want to bake using a healthier alternative, look into whole wheat pastry flour substitutes. This simple swap will increase the amount of fiber and minerals in your diet. Whole wheat pastry flour is preferable to all-purpose flour since it is simpler to digest if you have sensitivities or allergies.