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The 5 Best Substitutes for Whole Wheat Pastry Flour

Do you want to bake something nutritious without compromising on taste?

If so, whole wheat pastry flour could be the perfect ingredient for you.

This type of flour is made from finely ground whole wheat and has a milder flavor than regular whole wheat flour.

It can be used in many dishes and makes excellent baked goods like muffins, cakes, and biscuits without overpowering the other ingredients in the mix.

Even better- it’s surprisingly easy to substitute for other ingredients if you can’t find whole wheat pastry flour at your local grocery store.

Read on to learn about recipes requiring this special type of flour, as well as the five best substitutes if you can’t find any nearby.

What’s Whole Wheat Pastry Flour?

Whole wheat pastry flour is a type of flour that is made from finely ground soft white wheat, making it an ideal choice for baked goods such as muffins, pie crusts, and cookies.

This special flour is much lighter in texture than typical whole wheat flour and is lower in protein, resulting in light and tender baked products.

The unique taste and texture of this flour make it easy to incorporate into a variety of recipes that require less gluten structure.

Whether used as part of the dry ingredients in baking or as a coating for the perfect fried chicken, whole wheat pastry flour adds flavor and nutritional benefits with its light nutty taste.

The 5 Best Substitutes for Whole Wheat Pastry Flour

If you’re searching for a substitute for whole wheat pastry flour, these five options offer a variety of potential replacements.

1 – All-Purpose Flour

All-purpose flour is a widely used pantry staple due to its versatility and wide range of uses.

It is made with a combination of hard wheat, which gives it the ability to produce baked goods with good structure while still maintaining a light and fluffy texture.

All-purpose flour has a slightly sweet flavor that’s mild when compared to more distinct flours.

While it helps in creating some delicious recipes, if you’re looking for something more nutritious like whole wheat pastry flour, then all-purpose can be substituted using a 3:2 ratio – meaning three parts all-purpose for every two parts of whole wheat pastry flour will provide the best results.

2 – White Whole Wheat Flour

White whole wheat flour is a great option for baking, as it provides all the nutritional benefits of traditional whole wheat flour but with a milder flavor and color.

It’s made from hard white spring wheat berries that are milled into a finer consistency than regular whole wheat flour.

The result is an equally nutritious product with a much lighter hue and taste.

White whole wheat flour has a milder nutty flavor compared to its darker counterpart, making it ideal for light-colored baked goods such as cakes, quick bread, muffins, and cookies.

Plus, it can easily substitute whole wheat pastry flour in many recipes – if you want to create something like homemade crumb crusts or delicate pies, you’ll get a better result by using white whole wheat flour rather than regular whole wheat.

3 – Spelt Flour

Spelt flour is a type of wheat that has remained largely unchanged from its ancestral form, making it an ancient grain.

It is higher in protein and fiber than refined white flour.

Spelt flour has a subtle nutty flavor and a slightly sweet aroma.

It also has a different texture than regular white flour, providing a light and fluffy consistency to baked goods.

When substituting spelt flour for whole wheat pastry flour, keep in mind that the same measurement unit should be used- just swap.

Additionally, reduce the amount of liquid used in recipes when baking with spelt flour for best results.

4 – Oat Flour

Oat flour is a popular alternative to traditional wheat flour, as it provides a healthy and nutritious option for those avoiding grains and gluten.

High in protein and fiber, oat flour can be used in the same way as all-purpose flour or whole wheat pastry flour while still giving impressive results.

The flavor packs a nutty sweetness that combines well with other ingredients, while its light and fluffy texture make it an ideal choice for cakes, loaves, and cookies.

If you’re looking to substitute oat flour for whole wheat pastry flour, you’ll want to add slightly less liquid and bake at lower temperatures – this will help maintain the desired consistency and structure of your mix.

5 – Almond Flour

Almond flour is made from either whole or blanched almonds that have been ground into a fine powder, making it an excellent alternative to traditional wheat flour.

It has a slightly sweet, nutty taste and, while being light and airy when baked, can be heavier and dense when used in savory preparations.

Almonds lend themselves to baked goods because of their high protein content, a wide range of vitamins and minerals, as well as neutral flavor.

Almond flour can be substituted in equal amounts for whole wheat pastry flour in baking recipes such as cakes and muffins for an added boost of nutrition.

However, it may require additional egg or liquid to achieve the desired consistency.

Conclusion

In conclusion, there are several excellent substitutes for whole wheat pastry flour that can be swapped out to create nutritious and delicious recipes.

All-purpose flour, white whole wheat flour, spelt flour, oat flour, and almond flour are all great alternatives that can provide impressive results in a variety of baking dishes.

Before making the switch, it’s important to note any differences in consistency and structure, as well as the amount of liquid that may be required to achieve desired results.

Yield: 1 Serving

The 5 Best Substitutes for Whole Wheat Pastry Flour

The 5 Best Substitutes for Whole Wheat Pastry Flour
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • All-Purpose Flour
  • White Whole Wheat Flour
  • Spelt Flour
  • Oat Flour
  • Almond Flour

Instructions

  1. Pick your favorite substitute from the list above.
  2. Follow cooking directions for your selected substitute with the proper ratio of ingredients.

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