An ingredient that receives a great deal of use in our bakery (and lots of interest from customers!) is our whole wheat pastry flour. Here’s a little information on a great product to add to your home bakery and kitchen.
Whole wheat pastry flour is produced from soft white wheat and has a fine texture with a high starch content. It has a slightly higher gluten content than cake flour but lower than all-purpose flour. This makes it ideal for biscuits, pies, cookies, tarts, pancakes, waffles and a portion of the flour content in lots of breads.
Whole wheat pastry flour is similar to refined white pastry flour but not all of the bran and germ portions of the wheat kernel are removed during milling. Because of this, baked goods made with whole wheat pastry flour are not quite as light and airy as white pastry flour but they are much more nutritious and will add a heartier characteristic to both the flavor and texture of your finished products.
You can find whole wheat pastry flour at our Online Store as well as our Visitor’s Center. Try substituting a percentage of some whole wheat pastry flour for the all-purpose or white pastry flour in your favorite recipes and let us know your results!
Here’s our scratch biscuit recipe to practice:
Bob’s Red Mill Buttermilk Biscuits
3 cups Bob’s Red Mill Unbleached White Flour
3 cups Bob’s Red Mill Whole Wheat Pastry Flour
3 Tablespoons Bob’s Red Mill Baking Powder
1 ½ teaspoons Bob’s Red Mill Baking Soda
3 Tablespoons Bob’s Red Mill Evaporated Cane Juice
3 teaspoons Bob’s Red Mill Sea Salt
¾ Cup Butter, Unsalted
4 ½ cups Buttermilk
Preheat oven to 450° F. Mix white flour, wheat flour, baking powder, sugar, salt, and baking soda thoroughly. Add butter and mix until evenly distributed. Add buttermilk and evenly mix until dough forms. Roll dough out on a floured surface, sprinkle on 1 to 2 Tablespoons Flaxseed Meal and cut with a 2½-3 inch cutter. Place biscuits on a baking sheet and bake in oven for 10-15 minutes, or until golden brown.