

Also known as graham flour, this whole wheat pastry flour is made from the complete wheat kernel, so it's less processed and more nutritious than enriched and bleached pastry flour. Much like pastry flour, our whole wheat version has a lower gluten-forming protein count than all-purpose flour, which helps achieve lighter pastries. You can use whole wheat pastry flour interchangeably with pastry flour; really, it's a matter of personal taste.