How To Substitute Whole Wheat Pastry Flour for White Flour in Baking

Healthy living starts in the kitchen. If you want to eat right, you need to make sure that you pay attention to the ingredients that you use for cooking. If you love baking and baked food, be sure to try out whole wheat pastry flour as an alternative to white flour in baking. Unlike white flour, whole wheat pastry flour is more nutritious per gram and has a light texture that makes it perfect for food that requires a light and fluffy texture, such as muffins, pancakes, and biscuits. Here are some tips on how you can substitute whole wheat pastry flour for white flour.

  • Find your recipes. First of all, you will need to select your recipes carefully. Remember, there are differences between pastry flour made from whole wheat and plain white flour itself. Some recipes that call for white flour are meant to be dense and hard. These are usually crackers and hard cookie recipes. For these recipes, you should stick to plain white flour instead of whole wheat pastry flour. There are, however, a whole lot of other recipes that you can use with whole wheat pastry flour even if it cannot produce dense baked goods.
  • Rule of half. Remember that whole wheat pastry flour is meant to be used in moderation. If you need a cup of white flour, you will only need to use half a cup of whole wheat pastry flour. This is because whole wheat pastry flour tends to be fluffy, so you don’t need to use too much of it. Make sure that you have accurate measuring tools so that you will be able to measure out only the amount of whole wheat white flour that you need for your baking recipes.
  • Taste test. Also make sure that you do sample batches of whatever you are trying to bake. If you are planning on baking a large batch of cookies that you will store later on, try to bake just a couple of cookies first. This way, you will be able to test the food and determine whether whole wheat pastry flour provides the same effect as white flour or not. In most cases, whole wheat white flour will have the same effect, but if you are working on large batches of food, it is better to be safe than sorry. If you sell baked goods, also make sure that you taste samples first, so that you will not end up with large amounts of baked goods that do not taste exactly as you had planned them.
  • Experiment. Finally, try experimenting with whole wheat pastry flour yourself. Once you start using whole wheat pastry flour, you will get to know how it reacts with various ingredients and what subtle differences in taste it produces. Once you get to know this type of flour, you can begin creating your own recipes based from it.

With these steps in mind, you should be able to substitute the white flour in you recipes with whole wheat pastry flour. Not only is this alternative much healthier, but it is also cost effective since you only need to use half the amount that you would need for regular flour.


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