Give Whole Wheat Pastry Flour a Chance

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Make the switch to whole wheat pastry flour. You’ll be pleasantly surprised.

Give Whole Wheat Pastry Flour a Chance - Make the switch to whole wheat pastry flour. You'll be pleasantly surprised.

I’m over at Bob’s Blog today, chatting about how the discovery of Whole Wheat Pastry Flour revolutionized my baking. I use it in so much at our house — and no one gets wheated out:

Wow. I could bake pancakes that didn’t land like bricks when I served them up. I could bake muffins that didn’t taste like a field in Kansas. I could bake brownies with whole grain and they didn’t taste “too healthy”.

I think that was when I heard angels singing.

Hop on over to Bob’s Red Mill and hear my tale of tastiness and grab this recipe for a Galette with Mushrooms, Onions, and Cheddar.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. cherie says

    you tempt me 😉

  2. Carla says

    The first time I sent my dh out to get some of this (didn’t have a brand to tell him at that point, just read off of one of your recipes), I ended up with a big red box of cake flour. Sigh. I’ll have to look for it again. That recipe gets added to my to do list. 🙂

  3. Cate says

    I can’t find the cookbook winners from December 1st. Where are they listed? Great looking crust, by the way! Will have to try this.

  4. Kelly says

    How does the texture of the whole wheat pastry flour differ from white whole wheat flour? I’ve been using the white whole wheat and am able to replace all or most of the all-purpose flour with few comments from my family.

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