Another great thing about whole wheat pastry flour is its versatility. You can use it in a wide variety of recipes, from ...

I appreciate those options because whole-wheat flour can add flavor, textural interest and nutrition — though don’t think whole grains will somehow mean your cookies are now a health food.

All-purpose flour didn’t give deep enough flavor. Buckwheat and whole-wheat created pancakes with a rustic texture perfect for “Little House on the Prairie” but not for my house.

In any case, be sure to check out Becky Krystal’s comprehensive guide to baking substitutions, to find out how to experiment with swapping whole-wheat flour in — or out.Below, you’ll find ...

Whole Wheat Flour. Whole wheat flour is made from the entire wheat kernel. This includes the bran and germ. It has a lower protein content than bread flour—around 15%.

"I had never in a professional kitchen come across a bin of whole-wheat flour, or a bag of rye flour," said Boyce, who wrote Good to the Grain: Baking with Whole-Grain Flours (Stewart, Tabori ...

The problems with most real whole wheat muffins are multiple: They're heavy, dense and even slightly bitter, unless they contain a ton of sugar. Which explains why many “whole wheat” recipes ...

However, because whole wheat flour still has the germ, which is a source of oil, it goes rancid much more quickly than all-purpose flour. You really need to make sure your supply isn’t compromised. It ...

To achieve a tender, flaky pastry, you want pastry flour. The gluten content is comparatively low (8-10%), and it’s milled to be much finer than all-purpose flour, resulting in a softer, less ...