Whole Wheat Pastry Flour is 100 Percent stone ground from the best U.S Number 1 soft white wheat into very fine flour. The whole wheat berries are milled with the nutritious bran, germ and endosperm all intact. Many people ask how whole wheat pastry flour is different from whole wheat flour. The answer is simple. Whole wheat pastry flour is milled from low-protein soft spring wheat, whereas regular whole wheat flour is milled from hard red wheat. The softer wheat has a lower protein content than hard red wheat and makes a desirable flour for pastry baking. Whole wheat flour is a good source of calcium, iron, fiber, and other minerals like selenium. Selenium helps in proper cellular function throughout the body and helps improve the immune system. Whole wheat flour contains several vitamins, including folate and riboflavin. Consuming whole wheat flour also contributes to your micronutrient intake. Among the nutrients in whole wheat flour are the B vitamins (B-1, B-3 and B-5), which collectively support your metabolism to help your body derive energy from your food. Whole wheat flour is also a good source of phosphorus. This essential mineral makes up a primary component of your DNA, cell membranes, and bone tissue. Whole wheat pastry flour is a great way to punch up the nutrition in all your baked goods adding fiber, vitamins and minerals. Use to make feathery light cookies, muffins, biscuits, quick breads, waffles and pancakes use it in any recipe where baking soda or baking powder is used as leavening. It will not work as well with yeast-risen baked goods. Find recipes using whole wheat pastry flour in our recipe section. Kosher View Nutrition Fact
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