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What is Whole Wheat Pastry Flour? Where Do I Get It? How Do I Use It?

June 23, 2015 by Laura 26 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

There’s this stuff called “whole wheat pastry flour” I keep talking about in my Low Sugar Treat baked goods. What in the world??

Never fear. I shall explain. You need to know this so that you can make this Low Sugar Super Moist Chocolate Cake. And probably for other reasons too.

All About Whole Wheat Pastry Flour

What is Pastry Flour?

First let me explain a little bit about different varieties of wheat so you can understand what makes pastry flour. There are other grains worth mentioning, but to keep things simple (I like simple), let’s just stick to what is most commonly used and what I like best. (Not that it’s all about me and my preferences, but I am the one writing this so…)

Hard Red Wheat

This is most commonly used in store-bought breads. It has a high protein content and a heavier texture and flavor. When you purchase “Whole Wheat Flour” at the store, you are most likely getting flour ground from red wheat. This is all good, however, it is my least favorite flour to bake with and eat. My experience is that breads turn out too heavy and dense when made with red wheat.

Hard White Wheat

I prefer the hard white variety of grain over red wheat a million times over. It is slightly lower in protein, but still offers all the goodness and nutrition of whole grain with a lighter taste and texture. Don’t let the word “white” throw you off here. It’s not white flour – it is a white wheat grain used which makes a delicious whole wheat flour. I use this almost exclusively in my kitchen. Or at least I did…

Soft White Wheat

This is my new love. Soft wheat has a low protein content, making it light and fluffy and absolutely wonderful to work with. It is this soft wheat that becomes Whole Wheat Pastry Flour when ground. Aha! Now we know what pastry flour is.

Take a look at the following picture, although it’s a little bit tough to see the difference in the grains of wheat. On the right are “soft wheat berries” and on the left are “hard wheat berries.”

hard wheat soft wheat

The soft wheat berries are a bit more rounded whereas the hard wheat berries are more flat and pokey. (I excel in the use of adjectives.)

How to Use Whole Wheat Pastry Flour

This is very important! While soft wheat produces a pastry flour that looks and acts like all-purpose flour in many ways, we cannot use soft wheat in any recipes that include yeast because it does not contain enough gluten. Ground soft wheat (pastry flour) can only be used in non-yeast recipes like muffins, quick breads, pancakes, waffles, cakes, and cookies.

But let me tell you what I’m learning! Grinding soft wheat into whole wheat pastry flour for use in non-yeast goodies is fantastic! Hard wheat can be used in any recipe – yeast or no. But soft wheat (pastry flour) helps cakes and muffins bake up softer and lighter.

Lookie. Here’s my freshly ground whole wheat pastry flour.
Doesn’t it make you want to bake a cake?
(Scroll through these recipes for low sugar cake recipes.)

Pastry Flour 3

Where Can You Get Whole Wheat Pastry Flour?

Well, you can buy some Soft White Wheat Berries and grind your own if you have a grain mill. (I have a Nutrimill.)

Or, you can purchase ready-made whole wheat pastry flour from Amazon, or through a health food co-op like Azure Standard or another one you are a part of. And while I haven’t looked and don’t have one close-by, I would imagine that stores like Whole Foods and Natural Grocers carries it.

So Let’s Review

Hard wheat makes regular whole wheat flour which can be used in ANY whole wheat flour recipe.

Soft wheat makes whole wheat pastry flour which can only be used in non-yeast recipes like muffins, quick breads, pancakes, waffles, cakes, and cookies.

You can keep it simple and use regular whole wheat flour for all of your baking needs. Or you can use pastry flour for your non-yeast baking for a lighter, fluffier baked good, then use regular whole wheat flour for yeast breads.

For more information about flour, grain, and varieties of wheat, you may want to look through all of my posts on Grains and Grain Mills.

What is your favorite flour to use in baking? Do you use a variety or stick to one kind?

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Whole Wheat Stuffed Cheesy Bread

March 25, 2015 by Laura 14 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Homemade, soft, pull-apart bread stuffed full of melted cheesy deliciousness? Oh yes.

cheese bread11

What inspired this recipe, you ask? It was pure and total selfishness and that’s the truth.

See, I was serving salad as a main dish for our lunch. The salad was to include mixed greens and other veggies plus flavorful chunks of chicken, so I knew all my men would enjoy it. But I also knew that if I didn’t feed them something a little more substantial with their salad, I’d be hearing the “now what can I have to eat” question right about the time we finished putting salad bowls into the dishwasher.

See? It was selfishness.  I did not want to hear that question. I am over that question. That question makes all mothers want to run in unladylike fashion to the far corners of anywhere but the kitchen. Am I right? I am right.

So I searched online for a fun new kind of bread to go with our salads. The boys all thought I made the bread to treat them to something special. Don’t tell them otherwise. Yes boys. I was June Cleaver delighted to make you this special treat for lunch. (And also, I am very, very selfish and wanted to keep your bellies full until the next actual meal time so that I wouldn’t hear the question.)

Now that my confession is out of the way and you understand the heart behind the recipe, you too can be selfish and make this for your family. This might be the best selfish act you and I will ever commit.

Whole Wheat Stuffed Cheesy Bread (adapted from this recipe)Yum

Dough

1 teaspoon honey
3/4 cup warm water (about 110°)
2 1/4 teaspoons active dry yeast
2 Tablespoons melted butter or coconut oil
2 cups whole wheat flour (I use freshly ground flour from hard white wheat)
3/4 teaspoon sea salt

Cheese Filling

2 cups shredded cheese (I used Colby jack for this)
1 Tablespoon grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon sea salt

In a large mixing bowl, stir together honey, water, and yeast. Allow mixture to sit for about 10 minutes until it becomes foamy. Add melted butter (be sure it’s not too hot so it won’t kill the yeast). Stir in flour and salt until well combined. Knead dough on a floured surface for about 5 minutes. (Here’s a video showing you how to knead dough.)

Place dough back in bowl, cover, and allow dough to rest/rise for about one hour. Meanwhile, mix cheese filling ingredients in a bowl.

Heat oven to 450°. Divide dough in half. Roll each half into an 8″ square. Scoop about 1/2 cup cheese mixture onto one side of each square. Fold the dough over the cheese and press edges lightly together. Use a sharp knife to slice the dough into 6-8 one-inch strips, stopping just before the folded edge. Sprinkle remaining cheese evenly over the top of the prepared bread.

Bake for 12-15 minutes or until bread is golden brown. Serve right away. Makes 16 Cheesy Bread Sticks.

Note:  In the following pictures, you’ll notice that I doubled the recipe.
Instead of 2 cheesy breads, I made 4. I didn’t want to run out. Remember the selfishness.

cheese bread 1

cheese bread 2

cheese bread 3

cheese bread 4

cheese bread 5

cheese bread 6

cheese bread 7

cheese bread 8

cheese bread 10

And there you have it. A delicious act of selfishness. This was a perfect side with our salads. This bread also tastes great dipped in pizza sauce.

Whole Wheat Stuffed Cheesy Bread

Are you also tired of the question?

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

My Favorite Whole Wheat Recipes – and A Nutrimill Giveway From Paula’s Bread

September 10, 2014 by Laura 901 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

I’m often asked how I get my 100% whole wheat baked goods to actually taste yummy. It is true that sometimes store-bought whole wheat flour can turn out a dry and dense muffin or bread. We know whole grains have more nutrition, but really, who cares how healthy it is if it doesn’t even taste good?

No Knead Whole Wheat Bread

Ahhh, that’s why I love my Nutrimill. Freshly ground flour is so amazingly good. It makes a world of difference in the way my baked goods taste. Even better is the fact that all the nutrients are alive and intact when you grind your own flour. Tastes better and is much healthier? Yes, please!

What are my favorite Whole Wheat Recipes? Well, all of them, of course. But if I really had to choose my top ten, I guess they would be…

  • Honey Whole Wheat Bread
  • Whole Wheat Pizza Crust
  • Whole Wheat Waffles
  • Whole Wheat Butterhorns
  • Honey Whole Wheat Bagels
  • One Hour Whole Wheat Yeast Rolls
  • No Knead Whole Wheat Bread
  • Pita Bread
  • Banana Bread and Muffins
  • Quick Baking Mix

How has your whole wheat baking experience been so far?  Ever since I started grinding my own grain, it’s made a world of difference in how the product turns out. Who knew baking with whole wheat (or other freshly ground grains) could be so easy?

Buying a Nutrimill is a bit of an investment. It’s worth it, but it can take a while to save up the money for one. That’s why I thought you might like the chance to win a free one. :)

Paula’s Bread is the sweetest!! We’re hitting the restart button with a Nutrimill giveaway, thanks to Paula. :)

Who Wants to Win a Nutrimill

I love my Nutrimill, which can be used to grind hard and soft wheat, kamut, spelt, hulled buckwheat, oat groats, hully barley, triticalae, rye, brown rice, wild rice, popcorn, sorghum, soybeans, split peas, and dried beans. It grinds these into a lovely, fine flour which can be used in all of your baked goods.

I use my Nutrimill alllllll the time. I mostly use my mill to grind hard and soft white wheat. Most people don’t even know they are eating whole grains at my house. They just know they are eating delicious bread, cookies, muffins, or pizza crust.

Paula’s Bread is the place to go when you’re ready to buy a Nutrimill. Her prices are always the best, and her customer support is fantastic. I have worked with Paula for years. She’s a lovely, godly woman. (Like Paula’s Bread on Facebook!)

This week, she is giving one of you a FREE Nutrimill. Who wants to win?! Here’s how to enter:

  1. Leave a comment on this post.
  2. Sign up for Paula’s Newsletter, then leave another comment on this post letting me know you did (optional).
  3. Follow Paula’s Bread on Twitter, then leave another comment on this post letting me know you did (optional).
  4. Tweet about this giveaway, linking to this post, then leave another comment on this post letting me know you did (optional).
  5. Share about this giveaway on Facebook, linking to this post, then leave another comment on this post letting me know you did (optional).
  6. Email your family and friends about this giveaway, linking to this post, then leave another comment on this post letting me know you did (optional).
  7. Share this post on Pinterest, then leave another comment on this post letting me know you did (optional).

Look at all the chances to win! I’ll draw a random winner on Wednesday, September 17. Be watching for a post stating the winner, as you will be responsible for contacting me if your name is chosen.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

How to Grind Flour in a Grain Mill

July 6, 2014 by Laura 56 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Wanna see how easy it is to
grind wheat into flour in a Nutrimill?
——————————————-

I’ve talked about how I love freshly ground flour and about how I love my nutrimill. You’ve all helped me share about great sources for organic or chemical free grains. I’ve even written a letter to your husbands trying to convince them that getting you a grain mill is a fabulous idea.

But I’ve never taken the time to show you how a grain mill works. Is it hard to run? Does it take a lot of time? Do you work up a sweat using it?

The answer to all three questions is a definite no!

So many people have mentioned to me things like “I don’t know how you have time to grind your own flour. I barely have time to cook, much less make the flour for my baked goods.”

You’re welcome to continue to think that because I grind my own flour, I am a modern day wonder woman. Or, you can watch this video clip and learn the truth…

Did you see that? I put in the wheat, turned on the machine…and then I walked away and made lunch and did some dishes. Then I came back and had freshly ground flour. It doesn’t get any easier than that. And wow, this flour tastes more delicious than any you’ve ever had (in my opinion)!

How to Grind Flour in a Grain Mill! #grainmill #grindflour #wholewheatflour

Check out the wonderful Nutrimill here!

This post was originally published June 1, 2010.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Nutrimill Giveaway from Paula’s Bread!

September 17, 2012 by Laura 4,212 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

219GVc6UkcL._SL160_

It’s time! 

You know how much I love using my Nutrimill to make freshly ground flour for our baked goods. Not only are our breads, muffins, cookies, noodles, and tortillas much healthier when I use freshly ground organic white wheat – there is no comparison in taste compared to store-bought wheat flour. It’s incredible.

How about the cost of buying a mill and grinding our own flour? Well, I worked and saved up hard to buy one, and found that with the money we now save on wholesome, healthy baked goods, my machine paid for itself in no time. And of course, the savings will continue for years, since grinding flour and making our food homemade costs so much less than if I were to buy it pre-made.

www.paulasbread.com

A huge thank you goes out to Paula from Paula’s Bread for offering this giveaway! She always offers the best prices on Nutrimills and other great kitchen appliances. Plus her customer service is wonderful. (I know this because I dropped my canister and cracked it. She had a new one sent out to me before I could even start to cry. Love her.)

Ready to sign up for the giveaway? Leave a comment on this post for a chance to win.

If you would be interested in receiving optional extra entries to this giveaway (yes, I figured you would be) – you can do any or all of the following, but you MUST leave a separate comment here on this post for each of these tasks that you do:

  • Sign up to receive the Paula’s Bread Newsletter  (I love receiving these!)
  • Like Paula’s Bread on Facebook
  • Share this giveaway with your friends on Facebook
  • Share this giveaway on your blog
  • Email your friends about this giveaway
  • Tweet about this giveaway
  • Like Heavenly Homemakers on Facebook
  • Subscribe to Heavenly Homemakers

Look at that. If you do all of the above, you’ll have all kinds of chances to win!

 I will draw a random winner on Monday, September 24. Please watch for a post stating the winner as you will be responsible for contacting me if your name is chosen.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

What Kind of Wheat Flour is Best?

September 27, 2011 by Laura 120 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

I get lots and lots of questions about which wheat flour I use and about which I feel is best for baking. I decided to take a few pictures to try and show you the differences and to explain my favorites.

As you can imagine, the grain and flour picture taking thing was fun. We all know that my fanciest and finest accessory is flour in my hair and on my jeans. This gave me opportunity to look my best at a soccer game Saturday afternoon. Yes, somehow I managed to get freshly ground flour at the bottom of my left pant leg by my shoe. It takes talent, people.

I’ve talked bunches about how I love grinding my flour in my Nutrimill. You can read through all of the posts in my Grains and Grain Mills section to learn more about whether or not a grain mill saves money, which grain mills I prefer and how to grind flour in a grain mill.

There really is no comparison between store bought whole wheat flour and freshly ground whole wheat flour. I have found that all of my baked goods taste best when made with freshly ground hard white wheat. I also discovered, after I saved up and purchased a grain mill six years ago, that I made my money back on it within six months. It’s very cost effective to grind your own wheat, not to mention the fresher the flour, the more nutrients it contains.

If you still aren’t ready or able to buy a grain mill, I suggest that you try to find whole wheat flour at the store that is made from white wheat. I’m just starting to see this flour pop in up local stores, so this is encouraging. (Before, I only saw them if I went out of town to a Whole Foods or Trader Joe’s.)  I’ve used and recommend King Arthur’s White Whole Wheat Flour or better yet, try to find an organic variety like this one.

Okay, now a few pictures to show you some differences between red and white wheat, and the flour they each produce.

First, a lovely picture of wheat kernels (or berries). On the left you will see Hard Red Wheat – on the right you will see Hard White Wheat:

See, they are both whole wheat kernels, they are just a different variety. This should answer all those questions about whether white wheat is as healthy as red wheat. The answer is yes. They are both good for you. They are just different kinds of wheat. Red wheat produces a darker, heavier, stronger flavored flour. Some like it – I don’t prefer it. White wheat produces a much milder, easier to work with flour. In many recipes, when I use Hard White Wheat, it’s hard to tell that the baked good is even made with whole wheat flour. I love hard white wheat.

Next, I ground both some red wheat and some white wheat. It may be difficult to tell the difference in the two pictures that follow, but if you look real closely, I think you’ll see a difference.

First you will see a picture of my beloved hard white wheat flour. Notice that it is white in color with a few specks of light brown throughout. It almost looks like white flour, but nope – all of those wonderful nutrients are all still there in the flour.

Second, we have the Hard Red Wheat Flour. Do you see that the brown in this flour is darker and a little more reddish brown in color? This will produce a darker, whole wheat baked product. It’s still tasty and obviously still very good for you – just a little heavier tasting. I had happened upon a great deal on some red wheat, which is why I have any at all! I occasionally mix my red and white together to make it easier for our family to eat the red wheat.

One more thing:  You can also purchase Soft White Wheat. Once ground, this becomes “whole wheat pastry flour” which can be used in any baked good that does not require the use of yeast. You must use a hard grain for yeast breads. Pastry flour is great for muffins, cookies, quick breaks and cakes. However, since my hard white wheat still works fine for these products, I usually just use it for all of my wheat baking. It’s easier that way!

What kind of wheat flour is best? Find out in this post! #wheat #wheatflour

(You can read this post to learn great sources for purchasing grain.)

Your turn to share:  What’s your favorite kind of wheat flour? Have you taken the plunge to grind your own grain yet? Ever found yourself at a soccer game with flour on your pant leg?

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Nutrimill Giveaway from Paula’s Bread!!!!

September 2, 2011 by Laura 3,550 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

If you’ve been holding your breath waiting for me to post this awesome giveaway, you can now let it out, take in some fresh air and jump up and down for a few minutes.

What can I say about the Nutrimill that I haven’t already said? Nothing, but I guess I’ll say it anyway. It is my favorite kitchen appliance, it grinds beautiful, fresh, healthy, delicious grain for us that we use in all of our baking. It’s easy to use and will change your opinion about whole wheat flour FOREVER. There truly is no comparison between store bought whole wheat flour and freshly ground whole grain flour. No comparison. You haven’t had whole grain flour until you’ve had freshly ground flour.

What’s better is that freshly ground flour is alive and full of nutrients as opposed to purchased whole wheat flour that has been sitting on the shelf and slowly losing it’s nutritional value. Once I determined to get a Nutrimill, I worked and saved (sold food at our local farmer’s market) until I had enough cash to buy one. Oh, it was so worth the sacrifice and hard work.

219GVc6UkcL._SL160_The Nutrimill will grind wheat and beans—hard and soft wheat, kamut, spelt, hulled buckwheat, oat groats, hully barley, triticalae, rye, brown rice, wild rice, popcorn, sorghum, soybeans, split peas, and dried beans.

You can read all of my posts about grinding grain and grain mills here – just in case you need more convincing. ;)

Now, what can I say about Paula’s Bread? Well – only that Paula is wonderful to work with, she’s a fantastic business woman and offers incredible customer service. This woman knows her grain mills and all of her fabulous kitchen appliances and tools. She often offers sales and tips, which you will be informed of through her helpful newsletter.

The fact that Paula’s Bread has offered to give away a Nutrimill here at Heavenly Homemakers tells us how generous she is. Love her.

To enter this giveaway you MUST do two things (because the Nutrimill Giveaway Police will check to see that you followed the rules):

  1. Sign up to receive the Paula’s Bread Newsletter.
  2. Leave a comment here at Heavenly Homemakers on THIS POST letting us know that you signed up.

If you would be interested in receiving optional extra entries to this giveaway (yes, I figured you would be) – you can do any or all of the following, but you MUST leave a separate comment here on this post for each of these tasks that you do:

  • Like Paula’s Bread on Facebook
  • Share this giveaway with your friends on Facebook
  • Share this giveaway on your blog
  • Email your friends about this giveaway
  • Tweet about this giveaway
  • Like Heavenly Homemakers on Facebook
  • Subscribe to Heavenly Homemakers

That’s up to eight possible entries – how fun is that? Happy dancing all around!!

Let the signing up and commenting and facebooking begin. I’ll draw a random winner on Monday, September 12. :)

This giveaway is now closed…thank you!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Funky Fresh Kitchen – Join the Fun!!

August 26, 2011 by Laura 352 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

 

I haven’t attempted to turn a cartwheel since I was in my early twenties. I actually almost pulled a muscle just picturing myself turning a cartwheel today. BUT, I am so excited about the next two weeks I really am tempted to do some flips. After a lot of emailing, planning, organizing and brainstorming, I have a lot to tell you about. Where should I start?

First maybe I should explain what Funky Fresh Kitchen is all about.

Fall is almost here. I don’t know if you are like me, but this time of year I’m always looking for a fresh start. I want to get into a nice, organized routine. I want to set new goals for my family and for my kitchen. I want to enjoy all the wonderful, fresh food of harvest time. I want to start baking again as the weather turns cooler. I want to try new recipes. And I want my kitchen to be funky.

Funky? Yes, funky. Functional, if you really want to be technical, but I like calling it a Funky Kitchen, mostly because it makes me giggle. (Obviously, I’m easily amused.)

Make plans to join us here for the next two weeks of Funky Fresh Kitchen fun! I have new recipes to share, I’ll be offering up some challenges (are you ready to get your game on?), I’ve got some incredible giveaways and there will be some majorly discounted items in our shop.

I’ve got so many posts and so much excitement, I’m going to suggest that you may want to subscribe to Heavenly Homemakers and/or join my Facebook page so that you don’t miss anything. Trust me, you don’t want to miss anything.

The giveaways I have lined up? Well, you may just want to join me in the cartwheel attempts after you hear about these. Are you ready?

Cultures for Health has agreed to give away an Excalibur Food Dehydrator!! It’s true. AND (yes, I am screaming here) Paula’s Bread has offered to give away my most favorite Funky Fresh Kitchen item ever:  a Nutrimill!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (Let us all pause now for a moment of synchronized cartwheel turning and screaming.)

And don’t forget the new recipes I’ll be sharing. Some are chocolate and some include broccoli and all of them are easy and will inspire you to make fresh, healthy changes in your kitchen. Goodness, I’m so excited while I’m typing, I’m realizing that I have forgotten to breathe. You are all still breathing aren’t you? Okay good. We can’t all pass out before we even begin all the fun.

Share this post with all your friends on Facebook and in your neighborhood and tell your sisters and cousins and friends at church and college roommates and your bff and your bff’s sisters and cousins and everyone you can think of who could and should join us as we pursue our Funky Fresh Kitchens.

funkykitchencoversmTo get us started, we are offering our Do the Funky Kitchen eBook (which is regularly $4.95) for only $1.00. Yes, a buck. Read my favorite tips and suggestions for achieving a funky (functional) and organized kitchen, fresh and clean for fall.  But hurry – our discounted price of $1.00 will only be available for the first 100 purchasers. As of now, you can purchase Do the Funky Kitchen eBook for just $1.50 – available for the next 150 purchasers!! After that, the price will creep up little by little throughout the week. Take advantage of this deal while you can!

Watch for specials and discounts like this for the next two weeks during this Funky Fresh Kitchen feature.

Also:  By leaving a comment on ANY post with the above Funky Fresh Kitchen button featured, you will be entered to win one of five $10 gift certificates good for anything downloadable in our Heavenly Homemakers Shop. Because the button is featured on this post, comments right here and now will be added to the drawing for our gift certificates! Let the commenting, the Funky Kitchen eBook purchasing, the facebooking and sharing begin!

Watch for frequent updates, new ideas and recipes, discounts and giveaways – you don’t want to miss a thing. Thanks for joining me! It’s gonna be a great two weeks!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!
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