- — 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!
Cinnamon Sugar Mini Pumpkin Donuts