Whole Grain Pastry Flour

Store in an airtight container to prevent staleness and absorption of odors. Whole grain flours can go rancid faster due to the presence of oils in the germ.

Use whole grain pastry flour in recipes where a tender crumb is desired, such as cookies, scones, and some cakes.

Because it contains the bran and germ, it will absorb more liquid than all-purpose or white pastry flour. You may need to add a little extra liquid to your recipe.

Start by replacing half of the white pastry flour with whole grain pastry flour in a recipe to get a feel for its texture and flavor.

Substituting whole grain pastry flour 1:1 for all-purpose flour in yeast breads, which can result in a dense loaf.

Not adjusting liquid content, leading to dry or crumbly baked goods.

Expecting the exact same light and airy texture as baked goods made with refined pastry flour.