Bob's Red Mill Flour Whole Wheat Pastry, 5-pounds (Pack of4)

Best flour for home made pancakes!

This is a pretty direct replacement for AP flour in many recipes. When baking, I often replace 1/3 to 1/2 the AP flour with Bob's whole wheat pastry flour. Comes out flaky and tender. One favorite recipe is Mark Bittman's butter and yogurt biscuits, with half AP flour and half whole wheat pastry.

I saw a recipe in a book on plant-based nutrition for pancakes that called for whole wheat pastry flour. This item was not in the local stores so I had to order it online; the bags were shipped and arrived the same week I ordered them. The pancakes were not only good but I much preferred them to the pre-packaged pancake mixes I had been used to buying in the stores. My wife said she really liked them as well.

I started using BRMWWPF several weeks ago when my other go-to was sold out. I love it and will not go back. It's 100% whole behest which I love and it's very smooth and silky. My family doesn't notice the difference and it's better for them so win-win!

I wondered why my gluten sensitivity wasn't an issue when I traveled to Europe and ate bread every day for breakfast. It got me thinking, does the EU use different flour than here in the US? After looking around a bit online, I found that there are indeed different types of flour that are commonly used in each place. After doing some more research, I found that Bob's Red Mill Whole Wheat Pastry Flour is quite low in gluten, and so now, I am able to use this flour (that has all of the other characteristics of US-based flour) without having major gastrointestinal issues. 100% would recommend for gluten-sensitive folks!

I have been using Bob's Red Mill whole wheat pastry flour for at least 15 or more years. I use it for everything - it is the only flour I use. I also enjoy introducing this product to friends who are interested in changing their eating habits for a more healthy lifestyle. We are very health conscious and Bob's Red Mill products are number one on our shopping list.

I have been using Bob's Red Mill Whole Wheat Pastry flour for years. I find that I can substitute it, cup for cup, in any recipe calling for white flour. Zucchini muffins, Blueberry muffins, Blueberry coffeecake, Pumpkin muffins, etc. It's good, and good for you. I do adjust the baking time to allow for the increased density, but that's something you have to play with.

I use Bob's Red Mill Whole Wheat Pastry Flour every time I bake. Often, I will mix it half and half with white flour, Bob's of course. It adds the health benefits of whole wheat, but doesn't compromise the light texture of baked items the way regular whole wheat flour can.

I was so happy when I opened the box, which was so nicely packaged and clean; I was almost out. Can't find it in Akron anymore. I'm diabetic so it's what I have to use for pizzas and cakes. I makes a good pizza crust. I can relax now four bags will last a long time. :)

I use this as replacement for half of the AP flour in all my cookie and quick bread recipes. I like the flavor and texture it gives my baked goods better than using whole wheat flour Just wish I didn't have to order it online, but my store hasn't had it for months.