King Arthur Flour
 

I love King Arthur flour and while shopping on their site (I can't wait for the stores to restock their ww flour) I found this: organic white whole wheat flour.

http://www.kingarthurflour.com/shop/...y=C544&id=3377

It isn't bleached or stripped, just looks like it comes from a lighter wheat than traditional ww flour.

This would be perfect for baking - especially Christmas cookies, as they usually look a little off with regular ww flour.

I read in Cooks Illistrated a while back that the white whole wheat flour is as good for you as the regular ww flour. It's whole grain, but a lighter strain. It's great to use, tastes good, and I use it exclusively (I don't mix it with enriched white). I've used it for a while now, even baking banana bread with it. (Bob's Red Mill makes it too if you can't find the King Arthurs brand).

White Whole Wheat flour = Whole Wheat Pastry Flour

Both are totally safe on P2 and 3 in SBD. They just use a red/spring wheat that is lighter in color and texture, but still has all the same fiber and nutrients we're looking for. I use it almost exclusively, though in heartier things, like banana bread or oatmeal cookies, the plain whole wheat is better.

Originally Posted by beachgal:
White Whole Wheat flour = Whole Wheat Pastry Flour

Both are totally safe on P2 and 3 in SBD. They just use a red/spring wheat that is lighter in color and texture, but still has all the same fiber and nutrients we're looking for. I use it almost exclusively, though in heartier things, like banana bread or oatmeal cookies, the plain whole wheat is better.

I'll have to look it up later, but I always understood that white whole wheat flour and whole wheat pastry flour were not the same thing.

Awesome. Thanks, girls.

I still want my family to eat ww foods, and they don't say anything about it - even DS - but for some kinds of baking, a lighter flour would be a lot better.

WW pastry flour is the same thing as "light" or "white" 100% whole wheat flour.

From King Arthur:

http://www.kingarthurflour.com/items...r_Graham_Flour

"Whole wheat pastry flour is milled from low-protein soft wheat. Use it in cookies, pie crusts, and hearty cakes. Also known as Graham Flour"


http://www.kingarthurflour.com/shop/...y=C126&id=3377

"King Arthur 100% Organic White Whole Wheat Flour, milled from a blend of hard white winter and spring wheats, tastes milder and bakes lighter than traditional whole wheat. Replace the white flour in your cookies, muffins, quickbreads, coffeecake, etc. with this fiber- and nutrient-rich organic flour. Protein: 14.5%"

But I don't have personal experience comparing them in baking.

I've used both. The white whole wheat does have a lighter appearance and taste to it.

Pastry flour has a very low protein content while regular flour has a higher content....

This has almost nothing to do with the topic except - King Arthur Flour is less than an hour from my house and has a fun shop and cooking classes :) Anyone want to visit?!

I love King Arthur also. I order their bread mixes from time to time.

Originally Posted by CyndiM:
This has almost nothing to do with the topic except - King Arthur Flour is less than an hour from my house and has a fun shop and cooking classes :) Anyone want to visit?!

I would love to :) I'll let you know next time we're up on the East coast.

The grocery store had ww flour again!!!! Yes!

I did order the white ww flour, but I'll save that for cookies and other baking. I like dark brown bread!

Tomorrow will be bread baking day. I'm thinking of trying a ww focaccia as well.