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Sifted Soft White Wheat Pastry Flour

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$8.49 / 12 oz $0.71 / oz
$10.99 / 1 lb $10.99 / lb
$12.49 / 2 lbs $6.25 / lb
$16.99 / 5 lbs $3.40 / lb
$20.99 / 8 lbs $2.62 / lb
No Tax. Free Shipping. Final price.
Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories96

% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total carbohydrate 21g 8%
Dietary fiber 4g 13%
Total sugars 0.1g
Includes 0g Added Sugars 0%
Protein 3g 6%

Vitamin D 0mcg 0%
Сalcium 9mg 1%
Iron 1mg 7%
Potassium 122mg 3%
Manganese 1mg 47%
Copper 0.1mg 11%
Thiamin 0.1mg 10%
Zinc 1mg 9%
Phosphorus 101mg 8%
Niacin 1mg 8%
Vitamin B6 0.1mg 6%
Magnesium 26mg 6%
Pantothenic Acid 0.2mg 5%
Folate 12mcg 3%
Vitamin E 0.3mg 2%
Riboflavin 0.03mg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Soft White Wheat Flour
WARNING: Contains Wheat
Storage Time: Up to 1.5 years
Country of Origin: USA
Packaged in: USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts and Wheat

— Kosher, Raw, Vegan — Free of Cholesterol, Saturated Fat — Rich in Potassium and Phosphorus

Why Use Soft Wheat Pastry Flour for Baking

The Manufacturers usually package and name Soft Wheat Flour as Pastry Flour. This product is an excellent alternative to all-purpose flour to make cakes, cookies, and pastries tender and crumbly.  

All-purpose flour has a higher protein content and works well in various baking recipes. However, most pro-bakers don’t use it, since its too general. They prefer to bake with a specific type, depends on what they are making. 

Soft Wheat Pastry Flour has less protein; when combined with water, the flour links proteins together to make a gum-like substance called gluten

Since this flour is very low in protein, between 8% and 10%, its gluten content is weaker as well, consequently. It actually allows baked goods to have a much more delicate texture and be a healthier option. 

But, you have to remember that gluten, what makes the dough rise, therefore, our Soft Wheat Pastry Flour is a fantastic alternative to an all-purpose flour only for baking goods that won’t be rising much; think homemade pasta, noodles, scones and so much more. 

White Wheat Pastry Flour Taste and Uses

Whether unbleached white or whole wheat, pastry flour has less protein than all-purpose flour and more than cake flour. It’s a happy place in between.

Baking is an act of love, and as you pick your words mindfully in a love letter, you choose your ingredients precisely when baking something from your soul. Enjoy the process and bake with the intention to create something special for your loved ones.

If you want to make a flawless blueberry muffin, perfect chocolate chip cookie, or delicious pumpkin quick bread, pastry flour is the right choice. However, don’t be tricked into believing you can use pastry flour for bread baking. You’ll be sadly disappointed.

The protein in any flour (aka gluten) supplies baked goods with texture and elasticity. For bread with volume and chewy pizza crusts, you need to have a higher protein flour. However, our wheat pastry flour is the perfect choice for delicate baked goods and pastries, since it has less protein.

There are so many fantastic recipes you’ll find that ask for white wheat pastry flour.  Don’t be shy and bake away!

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories96

% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total carbohydrate 21g 8%
Dietary fiber 4g 13%
Total sugars 0.1g
Includes 0g Added Sugars 0%
Protein 3g 6%

Vitamin D 0mcg 0%
Сalcium 9mg 1%
Iron 1mg 7%
Potassium 122mg 3%
Manganese 1mg 47%
Copper 0.1mg 11%
Thiamin 0.1mg 10%
Zinc 1mg 9%
Phosphorus 101mg 8%
Niacin 1mg 8%
Vitamin B6 0.1mg 6%
Magnesium 26mg 6%
Pantothenic Acid 0.2mg 5%
Folate 12mcg 3%
Vitamin E 0.3mg 2%
Riboflavin 0.03mg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Soft White Wheat Flour
WARNING: Contains Wheat
Storage Time: Up to 1.5 years
Country of Origin: USA
Packaged in: USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts and Wheat
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Recipes

Ingredients for Cinnamon Sugar Mini Pumpkin Donuts:

For the donuts:

For the cinnamon sugar coating:

Instructions

  1. Preheat oven to 350 degrees (F).
  2. Generously grease a doughnut pan with melted coconut oil; set aside.
  3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture.
  4. Spoon mixture into prepared doughnut pan (you can use a piping bag), and bake for 10-15 minutes. Allow doughnuts to cool a few minutes in the pan.
  5. In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the coconut sugar and cinnamon together in a medium-sized bowl; set aside.
  6. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon-sugar mixture; repeat until all donuts have been covered.
  7. Enjoy!

Ingredients for Halloween Orange Velvet Ghost Cupcakes:

For the Orange Velvet Cupcakes:

For the Marshmallow Frosting:

  • 1 cup powdered sugar
  • 3 egg whites
  • Pinch of cream of tartar
  • Pinch of salt
  • Black candy sprinkles (for eyes)

Instructions

Orange Velvet Cupcakes:

  1. Preheat oven to 350 degrees (F) and line 12 cupcake tins with paper cupcake cases.
  2. Beat together butter and sugar for 5 min.
  3. Add orange food coloring and egg and beat well.
  4. Add buttermilk, flour, salt, and goldenberry powder and mix well.
  5. Fold in vinegar.
  6. Add the bicarbonate of soda and mix well.
  7. Pour batter into cupcake tins and bake for 18 min until a skewer comes out clean.
  8. Allow cupcakes to cool in the tin for 10 min, then completely cool on wire rack.

Marshmallow Frosting:

  1. Beat egg whites with cream of tartar and salt until soft peaks form.
  2. Keep whisking, carefully pour the powdered sugar into egg whites.
  3. Continue beating the frosting until it is cool and billowy, roughly 5 min.
  4. Pipe frosting immediately on to orange velvet cupcakes with a piping bag.
  5. Use black candy sprinkles to create eyes on marshmallow frosting.
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