Since pastry flour has a very low protein content, it's best used in recipes that don't rely on a lot of gluten and a lighter, crumblier texture is desired. Whole wheat pastry flour can definitely be substituted for regular white pastry flour in pretty much any recipe, but its strong wheaty flavor isn't always desirable.
Our first instinct is to use this whole wheat pastry flour in a savory pastry where the flavor of the whole wheat would be a subtle, but balanced component. We think it be great made into a pie crust for quiche or on top of chicken pot pie. We might also try using it in savory scones and muffins.
On the sweet side, we think whole wheat flour could do well in cookies and pastries that contain nuts, dried fruit, or warming spices. The flavors of those ingredients would compliment the nuttiness of the whole wheat flour. Hermit cookies, ginger snaps, and sweet muffins all come to mind.
Have you ever baked with whole wheat pastry flour? What recipe should we try first?
(Image: Emma Christensen for the Kitchn)