Tuesday, January 6, 2009

Cooking with Whole Wheat Pastry Flour



I don't remember how I discovered Whole Wheat Pastry Flour. I had tried to substitute regular whole wheat flour for white flour and often ended up with heavy, non-palatable food!

Whole Wheat Pastry Flour is made out of a different type of wheat that has a lighter texture. White Flour is so refined that your body treats is like sugar, so when you bake things with white flour, your body treats both the sugar AND white flour like sugar. I won't go into the evils of sugar, but will say the less we eat the better for us. :o)

When using Whole Wheat Pastry Flour, you can substitute it one to one for white flour. This has worked for me in cookies, homemade roll out dumplings, biscuits, muffins, and even pie crust. I generally add 1-2 tbsp. of freshly ground flaxseed (I use my coffee bean grinder to grind it) also to my baked goods. This adds a little moisture and A LOT of nutrients!

You can find Whole Wheat Pastry Flour at Bob's Red Mill. http://www.bobsredmill.com/product.php?productid=3634&cat=0&page=1

I find in our local grocery store and Whole Foods Coop. It is more expensive, but the health benefits are worth it for me.

For more kitchen tips, go to: http://www.tammysrecipes.com/node/3134

1 comment:

Sherry said...

I've just started using this too with great results. :D