Looking for a substitute for whole wheat pastry flour? Check out our list of 7 alternative options and find the perfect replacement.
We all know that whole wheat flour is healthier for us than all-purpose flour. But sometimes we just don’t have any on hand when we need it. Luckily, there are a few substitutes that will work just as well in most recipes.
7 Substitutes for Whole Wheat Pastry Flour
Table of Contents
1. Oat Flour
There are a few substitutes for whole wheat pastry flour, but oat flour is by far the best in my opinion. It provides the same amount of fiber and protein as whole wheat pastry flour, but with a fraction of the calories.
Another great thing about oat flour is that it’s incredibly versatile. You can use it in baking, or even as a thickener for soups and sauces. And if you’re looking for a gluten-free option, oat flour is a great choice.
So if you’re looking for a healthy, delicious, and versatile flour option, be sure to give oat flour a try!
2. White Whole Wheat Flour
Whole wheat flour is made by grinding the entire wheat kernel, including the bran and germ. White whole wheat flour is made by grinding only the endosperm, which is the starchy interior of the wheat kernel. Because white whole wheat flour doesn’t include the bran and germ, it has a lighter color and milder flavor than whole wheat flour.
You can substitute white whole wheat flour for whole wheat pastry flour in most recipes. The resulting baked goods will be a little lighter in color and flavor, but will still be delicious!
If you’re looking for a healthier alternative to all-purpose flour, white whole wheat flour is a great choice. It’s made from whole wheat kernels, so it retains all of the nutrients and fiber of the wheat grain. White whole wheat flour is a good source of fiber and protein, and it’s also low in fat.
Baked goods made with white whole wheat flour are typically lighter and more tender than those made with whole wheat flour. This is due to the lower protein content of white whole wheat flour. When substituting white whole wheat flour for all-purpose flour, you may need to add a little additional liquid to your recipe.
In general, you can substitute white whole wheat flour for all-purpose flour at a 1:1 ratio. So if your recipe calls for 1 cup of all-purpose flour, you can use 1 cup of white whole wheat flour. Keep in mind that the texture and flavor of your baked goods will be slightly different than if you had used all-purpose flour.
3. All-Purpose Flour
Another option is all-purpose flour. All-purpose flour is made from a blend of hard and soft wheat, and it’s milled to a medium grind. This makes it perfect for baking, as it provides the perfect balance of tenderness and structure. Plus, it’s affordable and easy to find. When substituting all-purpose flour for whole wheat pastry flour, use a 1:1 ratio.
Whole wheat pastry flour is a great option for those who are looking for a healthier alternative to all-purpose flour. It’s made from 100% whole wheat, and it’s milled to a very fine grind. This makes it perfect for baked goods that need to be light and delicate, like cakes, pastries, and pies. However, because it’s milled to a very fine grind, it can be hard to find and it’s also more expensive than all-purpose flour. When substituting whole wheat pastry flour for all-purpose flour, use a 1:1 ratio.
4. Semolina Flour
Semolina flour is made from durum wheat, which is a hard wheat with a high protein content. This makes it a good choice for baked goods that need to be sturdy, like breads and pizza crusts. Semolina flour is also relatively easy to find, and it’s usually less expensive than whole wheat pastry flour.
When using semolina flour as a whole wheat pastry flour substitute, you’ll need to use a little less than called for in the recipe. This is because semolina flour is more dense than whole wheat pastry flour. You’ll also want to add a little extra liquid to the recipe, as semolina flour tends to absorb more moisture than whole wheat pastry flour.
5. Almond Flour
The delicious and nutritious alternative to whole wheat pastry flour is almond flour. It is Made from finely ground almonds, this flour is a good source of protein, fiber, and healthy fats. It’s also relatively low in carbohydrates and calories, making it a great choice for those on a low-carb or ketogenic diet.
Almond flour can be used in a wide variety of recipes, from cakes and cookies to breads and pancakes. It’s a versatile flour that can be used in both sweet and savory dishes. And because it’s gluten-free, it’s a great option for those with gluten sensitivities or celiac disease.
6. Coconut Flour
Coconut flour is a gluten-free, grain-free alternative to wheat flour. It is made from ground, dried coconut meat and has a high fiber content. Because of its absorbent nature, it is important to use less coconut flour than wheat flour when baking. Coconut flour can be used in many recipes as a wheat flour substitute, including cakes, cookies, brownies, and quick breads.
Coconut flour is a healthy alternative to wheat flour because it is gluten-free and grain-free. It is also high in fiber and has a low glycemic index. This makes it a good choice for people with celiac disease, gluten intolerance, or wheat allergies. Coconut flour is also a good choice for people on a low-carb or ketogenic diet.
Because coconut flour is very absorbent, it is important to use less of it than you would wheat flour. When substituting coconut flour for wheat flour, use 1/4 to 1/3 cup of coconut flour for every 1 cup of wheat flour. You may also need to add additional liquid to your recipe. Coconut flour is best used in recipes that are already moist, such as quick breads, muffins, and pancakes.
Here are some recipes that use coconut flour:
- Coconut Flour Pancakes
- Coconut Flour Chocolate Cake
- Coconut Flour Banana Bread
- Coconut Flour Zucchini Bread
7. Corn Flour as Substitutes for Whole Wheat Pastry Flour
Corn flour is one of the best options here. This is because corn flour is made from finely ground cornmeal, which gives it a similar texture to whole wheat pastry flour. Additionally, corn flour is a good source of fiber and protein, making it a nutritious option for baking.
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If you’re looking for a substitute for whole wheat pastry flour that will give your baked goods a similar texture, corn flour is a great option. When baking with corn flour, you may need to use slightly less than you would with whole wheat pastry flour, as it is more dense. Additionally, corn flour can lend a slightly sweet flavor to your baked goods, so keep this in mind when using it as a substitute.
Overall, corn flour is a great substitute for whole wheat pastry flour and can be used in a variety of baked goods. If you’re looking for a healthy option that will still give you delicious results, corn flour is the way to go!
How to Substitute Whole Wheat Pastry Flour
The while whole wheat pastry flour can be used in any recipe that calls for all-purpose or whole wheat flour, it does have a slightly different flavor and texture. If you’re substituting whole wheat pastry flour for all-purpose flour, use about 2/3 cup for every 1 cup of all-purpose flour. For whole wheat flour, use 1/2 to 2/3 cup of whole wheat pastry flour for every 1 cup of whole wheat flour.
If you don’t have any whole wheat pastry flour on hand, there are a few substitutes you can use. All-purpose flour is the closest in terms of texture and flavor, but it doesn’t have the same nutritional benefits as whole wheat pastry flour. For a healthier option, try substituting 2/3 cup of oat flour for every 1 cup of whole wheat pastry flour. Or for a gluten-free option, use 2/3 cup of almond flour for every 1 cup of whole wheat pastry flour.
