whole foods tends to carry it, and their 365 brand was cheaper than king arthur the last time i checked [and worked just as well]. i think i have seen it at publix as well, the price tends to run higher than whole food though.
I read a while back that if you replace about 2 tablespoons of flour per cup with corn starch and then mix it all up in a blender or food processor (to get that finer consistency) the resulting flour will work like pastry flour. I have used this with white whole wheat flour. I don't care for traditional whole wheat and I am pretty sure white whole wheat pastry flour doesn't exist, so that is what I use. The results are usually very tasty.
Edited by: AURORA629 at: 7/17/2012 (06:58)
7/16/12 9:49 P
I agree with ordering fro King Arthur Flour. Their flours are the best
whole wheat flour, will give you a slightly more dense texture to the end product; than the whole wheat pastry flour. It can work well for some items. For baked items that you desire a more tender crumb, then use 1/2 whole wheat flour and 1/2 white flour.
SP Dietitian Becky
7/16/12 6:30 P
I have several recipes that call for whole wheat PASTRY flour. I have looked in many stores and can't find it. What would happen if I used regular whole wheat, is there a way to substitute one for the other ? Has anybody else run into this problem ? I live in central Florida.
Thanks for any and all inputs. Barbara
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