What's this all about?
We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.
Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.
We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.
|What is the difference between white whole wheat flour and whole wheat pastry flour?|
|Written by Whole Grain Gourmet|
|Wednesday, 30 November 2011 20:10|
White whole wheat (whole grain) flour is milled from hard white wheat, as opposed to the well known whole wheat flour milled from red wheat. White whole wheat has a higher gluten (protein) content than whole wheat pastry flour, which is milled from soft white whole wheat. Both flours include the germ and the bran, making them by definition whole wheat flours.
We prefer white whole wheat flour for cookies and breads. Our experience is that cakes and delicate pastries benefit from the lighter texture of the pastry flour from soft wheat, but it can be a bit crumbly for other hardier baked goods.
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