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Whole Wheat Pastry Flour substitute

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I have this great recipe for one bowl chocolate cake which calls for ww pastry flour, but am finding it hard to get in my new area. (We just moved to the LA area from the east coast.) Cakes have to be light, so I know I can't substitute regular whole wheat flour for it. Will white whole wheat flour do the trick? I have no trouble finding that. i would like to make them with the whole grain flour, as that is so much better for you, but also want them to be as light and good as always. Of course, if any of you know an outfit that sells wwpastry flour in this area, that would be even better.

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  1. I wouldn't use all whole wheat but either a combination of white whole wheat and all purpose, or even cake flour and white whole wheat.

    1 Reply
    1. re: chowser

      Thanks. I used 2 parts white whole wheat flour and one part All Purpose flour and they came out great.

    2. I think it could be difficult to substitute white whole wheat flour for a whole wheat pastry flour. Your best bet is to use a cake flour or regular pastry flour instead to ensure the proper texture. If you have a Whole Foods nearby, they typically sell whole wheat pastry flour in bulk and in the baking aisle.

      1 Reply
      1. re: Phoo_d

        Thanks, I will check for a Whole Foods near here. I think there is one not too far away.

      2. I'm sorry that I can't help you with finding wwpastry flour in your area. I'm wondering if you would have the time to post the recipe for the cake here? I'm always looking for a healthier version of yummy foods. If it's straightforward...just a list of the ingredients, size of baking pan, oven temp and baking time would be great. You'll eventually find a store that sells the flour. In my area in Ohio, I buy it at the healthfood store in bulk. Thanx in advance.

        1 Reply
        1. re: ambr

          Absolutely. These cupcakes are the greatest. Anyone who tastes them raves and wants the recipe, even people who don't like whole grain baked goods. I modified it slightly to improve the health quotient even more, but you can find the original recipe on www.foodnetwork.com (search for "One Bowl Chocolate Cake.") My modified recipe is below:
          3/4 cup plus 2 tablespoons whole-wheat pastry flour
          1/2 cup sugar (or 1/4c sugar plus 1/2 T Stevia powder*
          )1/3 cup unsweetened cocoa powder
          1 teaspoon baking powder
          1 teaspoon baking soda
          1/4 teaspoon salt
          1/2 cup buttermilk or sour milk
          1/2 cup packed light brown sugar (or 1/3 c brown sugar plus 1 t Stevia powder*)
          1 large egg, lightly beaten
          2 tablespoons melted coconut oil
          1 teaspoon vanilla extract
          1/2 cup hot strong black coffee--instant or brewed. I use decaf espresso.
          Confectioners' sugar for dusting or favorite home made frosting

          Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper. Or place 12 cupcake papers in muffin tin(s)
          Whisk flour, granulated sugar (and Stevia), cocoa powder, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, vanilla. Beat with an electric mixer on medium speed and add coconut oil while beating. Beat for total of 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan. Bake until the cake springs back when touched and a knife inserted comes out clean.
          This recipe makes 12 cupcakes or one 8" round cake layer. Double the recipe for 24 cupcakes or two layers. Frost with your favorite home made frosting or just dust with powdered sugar.