Superb for Cookies, Muffins, Pancakes, Cakes and Pie Crusts
My finely ground Organic Whole Wheat Pastry Flour is milled from U.S. Number 1 premium soft white wheat. For maximum nutrition, rich flavor and high fiber use it in place of white flour for cookies, muffins, pancakes, cakes, pie crusts and in any recipe calling for baking powder or soda as a rising agent.
Dear Friends,
For many years we have been proudly stating that using our products will "delight your family with whole grain goodness." Naturally, it pleases us that the same whole grain products we stone grind on French buhr millstones are today making health news all over the world.
Flaky Whole Wheat Pie Crust
Sift flour and salt into a large mixing bowl. Cut butter into 12 pieces and rub into dry ingredients until the mixture resembles a coarse meal with some pea-sized pieces. Sprinkle water over mixture, one tablespoon at a time and knead lightly just until a dough forms. Form dough into a ball. Cut in half and press each into a disc shape. Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling. Yield: 2-9" single pie crusts or 1-9" double pie crust. Crust will bake along with filling for the pie or pre-bake at 375°F for 25-30 minutes.
Flaky Whole Wheat Pie Crust
Sift flour and salt into a large mixing bowl. Cut butter into 12 pieces and rub into dry ingredients until the mixture resembles a coarse meal with some pea-sized pieces. Sprinkle water over mixture, one tablespoon at a time and knead lightly just until a dough forms. Form dough into a ball. Cut in half and press each into a disc shape. Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling. Yield: 2-9" single pie crusts or 1-9" double pie crust. Crust will bake along with filling for the pie or pre-bake at 375°F for 25-30 minutes.
Organic whole grain soft white wheat
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Store in a cool dry place.
| Supplement Facts | ||
| Serving Size: 1/4 cup (30 g) dry | ||
| Servings Per Container: About 76 | ||
| Amount Per Serving | % Daily Value* | |
| Calories | 110 | |
| Calories from Fat | 5 | |
| Total Fat | 0.5 g | 1% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrate | 23 g | 8% |
| Dietary Fiber | 4 g | 16% |
| Sugars | 0 g | |
| Protein | 3 g | |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 0% | |
| Iron | 8% | |
| *Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | ||
| Calories: | 2,000 | 2,500 | |
| Total Fat | Less than | 65 g | 80 g |
| Sat. Fat | Less than | 20 g | 25 g |
| Cholesterol | Less than | 300 mg | 300 mg |
| Sodium | Less than | 2,400 mg | 2,400 mg |
| Total Carbohydrate | 300 g | 375 g | |
| Dietary Fiber | 25 g | 30 g | |
| Calories per gram: Fat 9 • Carbohydrate 4 • Protein 4 |
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Verified Purchase
After being terribly disappointed with a recipe in which I substituted 100% stone ground whole wheat flour for 100% stone ground shole wheat PASTRY flour, I found this PASTRY flour and think it is amazing. Made that same recipe with this flour and is now one of my family's favorite recipes! This is a must-have item for your pantry!
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I am a licensed nutritionist and always looking for products I can recommend to others. Since I grind my own wheat, I was disappointed in this flour because it was much heavier. I find that stone ground flour is too heavy and therefore don't recommend it, but thought I would try it again to see if Bob's was different. I will need to add white flour to this to make it lighter.
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Great product but poor shipping
Posted by 5489103477506030233 on Apr 27, 2016
I use this flour for making cakes and love everything about it, but iherb shipping is aweful. One of the bag was torn and flour all over the box inside. I see people complaining about same issue on reviews, so why iherb still shipping these without any protection..?
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I don't like the taste of whole wheat
Posted by 5535338423176274373 on Dec 13, 2015
Compared to normal white flours, whole wheat flours (pastry or normal) both leave a strong flour taste in bakes, which actually makes the end product smell like flour.
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Use as Atta for Chapatis
Posted by weebly on Aug 10, 2015
This is what I use for chapatis. Better than regular Atta. Organic & Stone Ground - perfect rotis each time!
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