Whole wheat pastry flour

Whole wheat pastry flour is a whole-grain flour, so it keeps the bran, germ and endosperm of the wheat kernel. It is a favorite for baking more delicate treats than regular whole wheat flour allows, such as cookies, muffins, quick breads, pie crusts and some cakes.

Regular whole wheat flour tends to make baked goods heavier and denser because the bran gets in the way of gluten development. A pastry-style whole wheat flour softens that effect, so bakers can bring whole-grain flavor into tender recipes with less heaviness.

It has a nutty, slightly sweet wheat taste and a tan color. Many bakers swap it for part or all of the all-purpose flour in a recipe, adding a little extra liquid if the batter seems dry.