Can anyone tell me the difference between whole wheat flour & whole wheat pastry flour???  Is there a way to convert whole wheat flour to pastry flour.  Thanks

vickie

AWhole wheat pastry flour has a lower gluten content than regular whole wheat flour, less gluten = a more tender final product. There are ways to lower the gluten content of flour by diluting it with cornstarch, but I'm not sure how well that would work with whole wheat flours.

We use WWPF almost exclusively for personal baking.