Guest guest Posted November 14, 2008 Report Share Posted November 14, 2008 > My dinner last night came out very well. I will be using quorn > again. I just > wish it wasn't so expensive. I used whole wheat flour for the > crust. the > texture was odd since I have never really used whole wheat in it > before. I > was thinking of baking with this flour, but I don't think it will > work. > > Alia Alia, Don't give up on baking with whole wheat flour. There are lots of brands of flour, lots of different kinds of wheat, and different recipes that have been developed specifically to work with with whole grain flours. Have you tried whole wheat pastry flour? It's made from a soft wheat that doesn't have as much gluten as bread flour. It's the gluten that makes for tough pastry crusts. There is also white wheat flour, which is made from a lighter colored and more mild flavored wheat than the hard red most of us started out with. Let me know if I can answer any of your baking questions. I don't know everything, but I'm happy to share what I do know. ~ irene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2008 Report Share Posted November 14, 2008 Look for whole wheat pastry flour. It's silky soft amd works wonderfully. king Arthur makes one and so does the other company is it Bob's Red mill or Arrowhead Mills or some name close to that. Donna , irene wrote: > > > My dinner last night came out very well. I will be using quorn > > again. I just > > wish it wasn't so expensive. I used whole wheat flour for the > > crust. the > > texture was odd since I have never really used whole wheat in it > > before. I > > was thinking of baking with this flour, but I don't think it will > > work. > > > > Alia > > > Alia, > > Don't give up on baking with whole wheat flour. There are lots of > brands of flour, lots of different kinds of wheat, and different > recipes that have been developed specifically to work with with whole > grain flours. > > Have you tried whole wheat pastry flour? It's made from a soft wheat > that doesn't have as much gluten as bread flour. It's the gluten that > makes for tough pastry crusts. > > There is also white wheat flour, which is made from a lighter colored > and more mild flavored wheat than the hard red most of us started out > with. > > Let me know if I can answer any of your baking questions. I don't > know everything, but I'm happy to share what I do know. > > ~ irene > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2008 Report Share Posted November 14, 2008 Thank you. I will let you know. I can use all the help I can get. Alia - <irene Friday, November 14, 2008 10:50 AM Re: whole wheat flour > Have you tried whole wheat pastry flour? It's made from a soft wheat > that doesn't have as much gluten as bread flour. It's the gluten that > makes for tough pastry crusts. > > There is also white wheat flour, which is made from a lighter colored > and more mild flavored wheat than the hard red most of us started out > with. > > Let me know if I can answer any of your baking questions. I don't > know everything, but I'm happy to share what I do know. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2009 Report Share Posted August 9, 2009 What is the difference in regular whole wheat flour and pastry whole wheat flour? Can I substitute regular for whole wheat in a recipe? Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2009 Report Share Posted August 9, 2009 Pastry flour is ground a lot finer and therefore has less gluten (because of the gluten getting ground up so much) Pastry flour has more of a white flour texture. I would think in most recipes you could substitute regular whole wheat flour, however it will be heavier and not as smooth as it would have been otherwise. Hope this helps! Quote Link to comment Share on other sites More sharing options...
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