Have you ever tried baking with whole wheat pastry flour? It’s becoming increasingly popular in gluten-free baking.
Some people claim it has a better flavor than regular whole wheat flour.
But if you’ve ever bought whole wheat pastry flour, you probably discovered it has a significantly lower protein content than regular whole wheat flour.
This means that while entire wheat pastry flour may be suitable for your gluten-free diet, it can lead to flat or dense baked goods.
Substituting it directly in recipes calling for regular whole wheat flour can result in dense baked goods.
So, what are the best substitutes for whole wheat pastry flour?
What is Whole Wheat Pastry Flour?
Whole wheat pastry flour is a type of flour that is made from whole wheat. It is milled from soft white wheat and has a fine texture.
This flour is perfect for delicate baked goods or has a light texture, such as pastries, cakes, and cookies.
While whole wheat pastry flour is healthier than all-purpose flour, it can be hard to find in stores.
Luckily, there are several substitutes that you can use in your baking. Here are some substitutes for whole wheat pastry flour.
Substitutes for Whole Wheat Pastry Flour
1. Oat Flour
Oat flour is a healthy whole-grain alternative to white or wheat flour. It’s also straightforward to make at home.
Grind oats in a blender or food processor until they’re a fine powder, and voila! You’ve got oat flour.
This substitution will work in most recipes for whole wheat pastry flour. However, you may need to experiment with the ratio of oat flour to other flours called for in the recipe.
2. All-Purpose Flour/White Flour
All-purpose and white flour are more processed than whole wheat pastry flour, meaning they have removed bran and germ.
This results in a lighter texture and flavor in baked goods. Because all-purpose flour is more refined, it is among the best substitutes for whole wheat pastry flour.
It will also produce baked goods with a softer texture. When substituting all-purpose flour for whole wheat pastry flour, use about 25% less all-purpose flour than the recipe calls for.
For example, if a recipe calls for 1 cup of whole wheat pastry flour, use 3/4 cup of all-purpose flour instead.
3. Cake Flour
While whole wheat pastry flour is made by grinding whole wheat berries into a fine powder, cake flour is made by grinding soft wheat berries into an excellent powder.
This results in a lighter, more finely textured flour perfect for baked goods like cakes, muffins, and short pieces of bread.
If you’re looking to make your baked goods healthier, substituting cake flour for whole wheat pastry flour is a great option.
4. Corn Flour
In many recipes, corn flour is made from finely ground cornmeal, among the substitutes for whole wheat pastry flour.
It has a similar protein content to whole wheat flour but is lower in gluten.
This makes it a good choice for people with gluten sensitivities or those looking for a lighter option.
Corn flour is also rich in fiber and vitamins, making it a healthier choice overall.
When substituting corn flour for whole wheat pastry flour, use about half as much corn flour as you would whole wheat pastry flour.
5. Spelt Flour
Spelt flour is a whole wheat flour that is more easily digestible for some people.
It has a nutty flavor and can be used instead of whole wheat pastry flour in many recipes.
Use half as much spelt flour as whole wheat pastry flour when substituting.
For example, if the recipe calls for 2 cups of whole wheat pastry flour, use 1 cup of spelled flour instead.
Spelt flour is not as finely ground as whole wheat pastry flour, so your baked goods may be slightly coarser in texture.
6. Almond Flour
Almond flour is one of the best substitutes for whole wheat pastry flour because it is gluten-free.
It also has a lower carb count and is higher in protein and fiber. Plus, almond flour gives baked goods a lighter, flakier texture.
To substitute almond flour for whole wheat pastry flour, use 1/4 cup of almond flour for every 1 cup of whole wheat pastry flour called for in the recipe.
Add 1/4 teaspoon of baking powder per cup of almond flour to ensure your baked goods rise properly.
7. Rice Flour
Many look for whole wheat pastry flour substitutes to make their baked goods healthier. Rice flour is an excellent substitute for whole wheat pastry flour.
It is gluten-free, perfect for those with celiac disease or gluten intolerance. Rice flour is also high in fiber and low in calories.
Additionally, rice flour has a neutral taste, so it will not alter the taste of your baked goods. You can find rice flour at most health food stores or online.
8. Coconut Flour
Coconut flour is a healthy alternative to whole wheat pastry flour. It is gluten-free, high in fiber and protein, and low in carbs.
When substituting coconut flour for whole wheat pastry flour, use 1/4 cup of coconut flour for every 1 cup.
Also, add 1/4 cup of liquid for every 1 cup of coconut flour. Remember that coconut flour is very absorbent, so your baked goods will be dense and moist.
9. All-purpose flour and Cornstarch
In a pinch, you can substitute all-purpose flour or cornstarch for whole wheat pastry flour.
However, remember that your baked goods will not be as healthy as if you had used whole wheat pastry flour.
All-purpose flour is made from a blend of wheat types, while cornstarch is a starch derived from corn kernels.
Both substitutes will work in most recipes for whole wheat pastry flour.
10. Ancient Whole Wheat
If you’re looking for healthier substitutes for whole wheat pastry flour, try ancient whole wheat.
This flour is milled from a variety of grains that are lower in gluten and higher in nutrients.
Additionally, it has a sweeter flavor that can add delicious flavor to your baked goods.
To substitute, use 1 cup of Ancient whole wheat for every 1 cup of whole wheat pastry flour called for in your recipe.
Conclusion
If you want a healthier option for baked goods, consider substitutes for whole wheat pastry flour.
This simple swap will add extra fiber and nutrients to your diet.
Plus, whole wheat pastry flour is easier to digest than all-purpose flour, so it’s a good choice if you have sensitivities or allergies.
However, there are a few things to remember when substituting whole wheat pastry flour for all-purpose flour.
Whole wheat pastry flour is less processed than all-purpose flour and doesn’t absorb liquid.
Therefore, you’ll need to add more juice to your recipe using whole wheat pastry flour.
