Forums: September 2011 Kickstart Forum: FLOUR FOR BAKING
Created on: 10/12/11 07:25 AM Views: 627 Replies: 4
vegangirl65 Joined: 08/31/11 Posts: 110	FLOUR FOR BAKING Posted Wednesday, October 12, 2011 at 7:25 AM I need some suggestions. I normally use whole wheat pastry flour in my baking when I do it and I like it. However, the rest of the family doesn't always care for the texture. I have been trying to substitute different combos of flours and I do not want to use white. Some are grainy and you can tell. I'm trying to get them eating occasional vegan "treats" that are low fat and with better ingredients rather then regular baked goods, eggs, oil/butter, white sugar, white flour, etc. Any suggestions. Thanks!!! Kathy
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mollyhorn Joined: 03/03/10 Location: Fort Worth, TX Posts: 582	RE: FLOUR FOR BAKING Posted Wednesday, October 12, 2011 at 7:56 AM White Whole Wheat flour! It is made from spring wheat rather than red wheat, so the color is white and the texture is much lighter than regular whole wheat flour. I use it in place of white flour whenever I can. It's really good! http://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb Molly Horn
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vegangirl65 Joined: 08/31/11 Posts: 110	RE: FLOUR FOR BAKING Posted Wednesday, October 12, 2011 at 8:02 AM I guess I never looked at that because I assumed white whole wheat was some sort of enriched version of whole wheat!!! I'll have to check it out!! Thanks Kathy
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cathyb Joined: 09/13/10 Posts: 149	RE: FLOUR FOR BAKING Posted Wednesday, October 12, 2011 at 12:29 PM I use whole wheat pastry for cookies, cakes, muffins, etc. For yeast breads I use the white whole wheat - it gives a lighter color, that looks more "normal" (except when I put a lot of cinnamon in). I have discovered that not all pastry flours are alike. I didn't like arrowhead mills, as it seemed more grainy/healthy. My hands down favorite is Great River Milling flour, produced in Wisconsin. It is so fine that is very close to refined flour. They have amazing customer service too. I once ordered 2-25 lb bags, and shortly afterwards, my husband asked what I was doing different to muffins cuz they tasted like they had sand in them. I discovered that it was the flour, and emailed the company. I got a call from the president - he told me to mail him a sample. About a week later, the president called me again and said he was on his way to the mill to check that my flour was well screened before sending it. A few days later, 2-50lb bags of flour arrived on my porch! I am now a loyal customer, not only for the quality, but for the service! I buy it through a United Natural foods buying club (unfi.com). It is available only in the Iowa and Indiana warehouse territories. If you live in these areas, your local health food store may carry it in their bulk bins - ask for it! If you are not in these areas, keep trying different brands or different bulk bins (sometimes the source is listed on the label. That was a long answer! I do a lot of baking.
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vegangirl65 Joined: 08/31/11 Posts: 110	RE: FLOUR FOR BAKING Posted Wednesday, October 12, 2011 at 4:36 PM That's what I'm looking for, a whole wheat flour that is ground down like white, without any of the specks of wheat in it. I'm in Pennsylvania, so not sure if I can get the Great River Milling Flour. I don't mind the flakes/graininess of the WW pastry flour, but the family would like the consistency to be like white flour. I wonder if I put my WW pastry in the food processor if that would make it finer or not?? Hmm. I will also check my bulk bins at my food co-op. Kathy
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