If you're looking to make your baked goods healthier, consider using 1/4 cup of whole wheat pastry flour. With only 110 calories, it's a great way to add fiber to your recipes while reducing refined flours.

This flour contains 20 grams of carbohydrates, 1 gram of fat, and 3 grams of protein per 1/4 cup serving. Additionally, it's lower in gluten, making it easier to digest for those with gluten sensitivities.

In this article, we'll cover the benefits of using whole wheat pastry flour in your baked goods, as well as some tips for baking with it.

Caloric Content

One serving of whole wheat pastry flour contains 110 calories. This is significantly lower than all-purpose flour, which contains about 120 calories per 1/4 cup serving. This can be a great way to reduce calories in your baked goods without sacrificing flavor or texture.

Carbohydrate Content

Whole wheat pastry flour contains 20 grams of carbohydrates per 1/4 cup serving. While carbohydrates are an important part of a balanced diet, they can cause blood sugar spikes in some people. Using whole wheat pastry flour instead of refined flours can help regulate blood sugar levels due to its high fiber content.

Fat Content

One serving of whole wheat pastry flour contains only 1 gram of fat. This is significantly less than many other types of flour, making it a great choice for those watching their fat intake.

Protein Content

Whole wheat pastry flour contains 3 grams of protein per 1/4 cup serving. While this isn't a significant amount, every little bit helps when it comes to meeting daily protein requirements. Additionally, protein helps to keep you feeling full and satisfied after a meal.

Gluten-Free

While whole wheat pastry flour does contain some gluten, it's generally lower in gluten than all-purpose flour. This can make it a great choice for those with gluten sensitivities who want to enjoy baked goods without the discomfort that comes with consuming large amounts of gluten.

Alternative Flours

Whole wheat pastry flour isn't the only alternative to all-purpose flour. Other options include almond flour, coconut flour, and oat flour. Each of these flours has its own unique nutritional profile and can be used in different ways. Experiment with different types of flour to see which ones work best for your recipes.

Baking with Whole Wheat Pastry Flour

When baking with whole wheat pastry flour, it's important to keep in mind that it's lower in gluten than all-purpose flour. This means that it may not rise as much as other types of flour, and your baked goods may end up denser. To combat this, try adding a little more leavening agent, like baking powder or baking soda, to your recipes.

Baking Tips

When using whole wheat pastry flour in your baked goods, it's important to measure it properly. Unlike all-purpose flour, which can be packed tightly, whole wheat pastry flour should be spooned lightly into measuring cups and leveled off with a knife. This will help ensure that you're using the correct amount and that your baked goods turn out as expected.

Healthy Substitutions

Whole wheat pastry flour can be used as a healthier substitute for all-purpose flour in many recipes. Try using it in recipes like muffins, pancakes, and cookies. You can also substitute it for part of the all-purpose flour in recipes that call for a combination of flours.

Storage

Whole wheat pastry flour should be stored in an airtight container in a cool, dry place. It can also be stored in the refrigerator or freezer for longer shelf life. When using flour that has been stored in the freezer, make sure to bring it to room temperature before using it in your recipes.