What’s the difference between white wheat flour and whole wheat flour?
White wheat flour is ground from hard white wheat. Whole wheat flour is ground from red hard wheat.
White wheat flour (hard white wheat) contains a bit less gluten and a little less protein than whole wheat flour (hard red wheat). So if you bake with white wheat flour, the resulting bread, muffin, or cookie will be a bit less dense than if you bake it with whole wheat flour.
What about whole wheat pastry flour? Whole wheat pastry flour is ground from soft white wheat. This flour has less gluten and less protein than the first two wheats mentioned and will give a much lighter and tender crumb than white wheat flour or whole wheat flour.
Can these flours be used interchangeably? In my experience, no. If you try to trade out whole wheat pastry flour for white wheat flour, your end result will be much tougher and not as light as intended.
Which flour should you reach for while baking? In my opinion, if you’re baking a loaf of bread – go with the whole wheat flour. If you’re making pizza crust, crackers, or something with a bit more substance – go with the white wheat flour. If you’re baking a cake or muffins – use the whole wheat pastry flour.
Why do I mix the flours in my recipes at times? I do this because I’m trying to achieve a certain texture just one flour can’t give me. If you change out the flours called for in the recipe, you’ll get a different texture than intended.
So on to the pop tarts! I’ve given you two different versions here. One whole wheat and one gluten free. They’re incredibly fun to make with kids and can be filled with dozens of sweet things – jam, jelly, marmalade, homemade nutella, chocolate, fruit, etc.
Kids love’em but so do adults. How fun would these be piled on a large platter at the end of a long dinner? Add coffee with whipped cream and honey, and you have a delightful end to your meal.
This post is linked to Simple Lives Thursday