I find working with whole
wheat pastry flour creates a nicer consistency, meaning it's not quite so dense as a regular whole wheat flour.
Not exact matches
The ingredients were: raspberries, peanut butter chips, edamame, lemon, yeast, whole
wheat pastry flour, bacon, buttermilk, basil, zucchini and the challenge was to use at least two to
create a unique recipe.
This recipe
creates a nice, dense dessert bar, which makes using whole
wheat pastry flour perfect.
Equally impressive, I've just discovered, is Gluten - Free Artisan Bread in Five Minutes a Day, the fifth in the series, a book not only filled with 90 gluten - free bread recipes but also a wealth of information on gluten - free
flours and ingredients as well as on gluten sensitivity,
wheat allergies, and celiac disease.If you are unfamiliar with the ABin5 series, Jeff Hertzberg (a doctor) and Zoe Francois (a
pastry chef)
created a method for mixing a large vat of dough, storing it in the refrigerator, and baking off portions of the dough over the course of 10 days.