Q: I want to make buns that call for white whole-wheat flour. Can I use whole-wheat pastry flour instead?
Sent by Sandra
Editor: Assuming you're talking about buns that are used for burgers or sandwiches, I'd pass on the pastry flour. It has less protein than all-purpose flour — even when both are whole-wheat varieties. Pastry flour is best used when you're looking for a tender, small crumb. The higher gluten content in the all-purpose flour will help create structure in the buns and give them a pleasantly chewy texture.