I was at the store today and looking at the different flours. They had 100% whole wheat, but not the whole wheat pastry flour and I noticed that is used quite often. I am on phase II.
Can someone clarify the flour thing for me please.
I have no idea if they have whole wheat pastry flour but would substitute whole wheat flour instead. I think you use I T. less per cup but am not sure. In Canada, I've never seen whole wheat pastry flour but they may have it in the bigger centres.