This recipe creates a nice, dense dessert bar, which makes using whole
wheat pastry flour perfect.
Not exact matches
I've made this 5 — 6 times and it's
perfect every time, both following the recipe exactly and swapping out some of the regular
flour for whole
wheat pastry flour when I have some on hand.
I did 1 cup white
flour and 1 cup whole
wheat organic
pastry flour and they were
perfect.
... I used whole
wheat pastry flour for the crust (using my own piecrust recipe) and it was a wonderful rustic crust,
perfect accompaniment to the mushrooms.
Einkorn
wheat flour, an ancient grain some
wheat sensitive folks find tolerable, has a soft, lemony, nutty flavor; which makes it
perfect for simple
pastries, like muffins!
(Especially if you're just going to put jam on it anyway...) I've also successfully used whole
wheat pastry flour —
perfect — and regular whole
wheat flour.
I used my traditional recipe with half whole
wheat pastry flour and half all purpose
flour last night and it gave it the
perfect texture.