Whole wheat pastry flour

Enjoy the magic of an easy, old-fashioned pie crust that’s buttery, flaky, and utterly perfect! This homemade butter pie crust is simple to make with easy-to-follow steps, making it great for any baker. Double the recipe for extra pies or freeze a crust for later. It’s the best choice for achieving that nostalgic, homemade pie flavor everyone craves. Perfect for all your favorite sweet or savory pie fillings!

Baking with whole wheat flour can be a little tricky. With the right knowledge and a desire to learn anyone can do it with great success.

Many people desire the lighter texture that whole wheat pastry flour creates in baked goods. It differs from all-purpose flour in its nutritional content. It’s also milled from a different variety of wheat. If you are looking to learn how to make whole wheat pastry flour from your homestead, this is for you!

Let me explain what pastry flour is. You will love using it!

This series was created during the very beginning of my blogging days. This was before thousands and millions visited and read and made the recipes from my blog. Because of this, the early recipes weren't

Ready to learn how to make homemade whole wheat pastry flour with a home grain mill? It's easy, and there are so many uses for freshly-ground pastry flour... from muffins and flatbreads to cake and cookies. Watch, listen, or read to learn what kind of wheat you'll need to make DIY pastry flour, and what the difference between soft wheat and hard wheat means for your recipes!

Tender and easy 100% whole wheat biscuits that really are amazingly flaky. Ready to go in about 30 minutes, perfect for dinner, breakfasts, or even sandwiches.

Discover the benefits of baking with 100% whole wheat flour in this blog post. Learn about its rich flavor, nutritional advantages, and easy substitution tips for your favorite recipes.

Make the recipe substituting whole wheat pastry flour for half of the white flour called for. Take a taste test - can you even notice a difference? If you like the results you can try using a larger percentage of whole wheat pastry flour next time to add more whole grains to the recipe. If you think too much whole wheat pastry flour was used, try substituting for 1/3 the white flour next time.

Cassava flour is a great substitute to use for baking and cooking due to its increased absorption capabilities, rich fiber, and carbohydrate content. It has similar physical traits to all-purpose or wheat flours. Maybe you’ve seen it on blogs that say “top 5 gluten or grain-free flour options,” or you’ve caught the name on specific ingredient labels at your local health food store. The cassava plant, also known as yucca or manioc, has been well established across the globe for years as a…