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- To Your Good Health...Bob Moore
- Friend of The Heart
- Stone Ground
- From Soft White Wheat
- USDA Organic
- Certified Organic by QAI
- All Natural
Bob's Red Mill Finely ground Whole Wheat Pastry Flour is freshly milled on cool and slow turning, century-old stone-buhr millstone from plump and hearty soft white spring wheat. It contains all of the wheat berry's healthy and natural elements - the germ, endosperm and bran. Use it in place of conventional white flour for your pancake, muffin, cookie, cake or pie crust recipes.
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Nola Silver of Seattle, Washington not only won our mill baking contest with this carrot cake, she won our gratitude for enhancing our lives with a simple yet superb recipe.
Our product line is diverse and extensive.
Keeps best refrigerated or frozen.
- 1/2 cup Brown Sugar
- 1/2 cup White Sugar
- 1/2 cup Canola Oil
- 2 Eggs
- 1/2 tsp. Salt
- 1 tsp. Cinnamon
- 1 cup Bob's Red Mill Whole Wheat Pastry Flour
- 1 cup grated Carrot
- 1/4 cup chopped Walnuts
- 3/4 tsp. Soda
- 1 tsp. Baking Powder
- 8 oz. crushed Pineapple, drained
Pour this into a greased 8" x 8" or 9" x 9" pan and bake at 350° until toothpick comes out clean (about 40 minutes). While you are waiting for the cake to cool, mix together this simple icing.
- 3 Tbsp. soft Margarine
- 3 Tbsp. softened Cream Cheese
- 1/2 tsp. Vanilla and enough Powdered Sugar to make it just that right consistency.
To Double this recipe:
Double all ingredients. Pour into a greased 9" x 13" pan and bake at 350° until toothpick comes out clean (about 50 minutes).
Organic whole grain soft white wheat.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
|Serving Size: 1/4 cup (30 g) dry|
|Servings Per Container: 22 (per 24 oz bag), 45 (per 48 oz bag)|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||5|
|Total Fat||.5 g||1%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||23 g||8%|
|Dietary Fiber||4 g||15%|
|*Percent Daily Value are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.|
Organic is always my first choice and this flour did not dissapoint. Nice texture, works well in quick breads and cookies.
Posted by 5426456463746330331 on Aug 01, 2014
using this to make waffles and turn out very good. will keep buying from now on
Posted by 4643437949251122139 on Dec 08, 2013
used this for pie crusts and it's much more fine than regular whole wheat flour, which is great! will buy again and maybe use for other baking recipes!
Posted by Reviewer3137441 on Oct 05, 2013
I use this soft flour to make healthier muffins and biscotti. Doesn't change the taste of my baked goods, no one knows that they are made with whole wheat flour. Will buy again.
Posted by Reviewer1777508 on Mar 23, 2012
Used in bread and pancakes