Re: Would it be safe to mix 50:50 whole wheat flour w/ white unbleached flour in baking?
11/04/03 04:32 PM
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Heather
Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA
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Yeah, you don't want a 50-50 ratio. Pastry flour is much lower in gluten than regular flour, and gluten is key to a lot of the food chemistry in baking. You could probably sub 1/4 of the regular white flour with whole wheat pastry flour, but more than that and the texture of your breads will really change.
On the other hand, for results that are flaky/crumbly, like a good pastry, you can use more of the pastry flour. This is helpful for things like pie crusts, biscuits, strudels, etc. though you'll have to really watch the fat level in things like that.
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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