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

Best flour for home made pancakes!

I haven't used any flour except Bob's Red Mill Whole Wheat Pastry flour for many years. I use it in any and all my baking recipes cup for cup and I am the only one who knows. No o notices but I do tell most of my quests that they are getting healthy food.

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 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 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. :)

This kind of flour is best for cakes and short breads. I like to use it half with all purpose flour to make biscuits, but I think i could use it alone, because it is not as coarse as regular whole wheat. Which works fine for yeast rising breads but not so well in biscuits and cakes (in my opinion).

I absolutly LOVE Bob's Red Mill Whole Wheat Pastry Flour! I use it for pretty much all my backing. I always have 2 on hand because I don't want to run out especially with the holidays. And of course it makes great pie crusts. I wouldn't use anything else. The 1 thing that is a bummer is that I can't find it in stores so I had to order it.

After a few unfortunate experiments with other flours, I now stick with Bob's Red Mill product, simply because of its consistent texture and taste. I also like the packaging, for pure durability and lack of tear potential. I've never encountered a problem with ANY items from Bob's Red Mill.

I use this wonderful whole wheat pastry flour for pie crust, cakes, pastries, and any time I need a lighter consistency than Bob's regular whole wheat flour, which is also great. Just a few days ago I used it to make an Irish Tea Cake with blueberry topping. It was delicious!

As a person who bakes a lot, your whole wheat pastry flour is what I use for the healthiest cookies, delicious, flaky piecrusts, and special treats that I prepare for my family. If you want the best flour for everything you bake, then try Bob's Red Mill Whole Wheat Pastry Flour!