Elevate your baking experience with Bob's Red Mill 25 lbs. (11.34 kg) Whole Wheat Pastry Flour. Crafted from stone ground, soft white wheat, this flour retains the wholesome nutrients from the entire wheat berry, while yielding tender and delicate baked goods.

Boasting a lower protein content, this pastry flour is perfect for creating delicate pie crusts, cakes, cookies, biscuits, and pancakes. It seamlessly combines the best elements of hearty whole wheat flour and refined pastry flour, offering a unique blend that enhances the flavor and nutritional profile of your baked creations.

Tailored for high-volume operations, the bulk size of 25 lbs. (11.34 kg) ensures a constant supply of this nutrient-rich whole wheat pastry flour for your professional or home kitchen.

Key Features:

1. Stone Ground, Soft White Wheat: Crafted from premium soft white wheat for exceptional quality.
2. Retains Nutrients: Whole wheat pastry flour retains nutrients from the entire wheat berry for added goodness.
3. Lower Protein Content: Ideal for delicate pie crusts, cakes, cookies, biscuits, and pancakes.
4. Best of Both Worlds: Combines the elements of hearty whole wheat flour with the finesse of refined pastry flour.
5. Bulk Size Convenience: The generous 25 lbs. (11.34 kg) size is perfect for high-volume operations, ensuring a steady supply

Frequently Asked Questions

What makes this whole wheat pastry flour different from regular whole wheat flour?

It is stone ground from premium soft white wheat, giving it a lower protein content than traditional whole wheat flour. This results in more tender and delicate baked goods, making it perfect for pie crusts, cakes, cookies, pancakes, and biscuits.

Does this flour still contain the full nutrition of whole wheat?

Yes. Because it retains the bran, germ, and endosperm of the wheat berry, it delivers natural fiber, vitamins, minerals, and wholesome wheat flavor.

Can it replace all-purpose flour in baking recipes?

It can be substituted in many recipes, especially those that benefit from a lighter texture such as muffins, pancakes, and cookies. However, for yeast breads or pizza dough, a higher protein flour will provide better structure.

What is the typical protein content?

The protein level is generally between 8 and 10 percent, which is lower than standard whole wheat flour. This balance makes it ideal for achieving soft and delicate pastry textures.

Is this flour suitable for professional or bulk use?

Yes. The 25-pound bag is designed for bakeries, restaurants, and foodservice operations that require a reliable bulk supply of high-quality flour.

How should it be stored once opened?

To preserve freshness, keep the flour in a cool, dry location. For extended storage, place it in an airtight container and refrigerate or freeze to protect its natural oils.

Is it stone ground?

Yes. The traditional stone-grinding method helps preserve nutrients and natural flavor compared to high-speed roller milling.

Is this flour gluten-free?

No. It is made from soft white wheat and therefore contains gluten. For gluten-free baking, other specialized flours should be used