Jennifer asks… I was wondering if more of your dessert recipes can use all whole wheat pastry flour in place of all purpose flour? Would there be any changes needed to ingredients or baking times if using all whole wheat pastry flour? The only one I’ve found that does is the chocolate brownies.
My response… Your question is timely because every time I cook or bake, if I can make something even healthier than the last time, I always try. And because I love to bake, that means using more whole wheat flour in my desserts. Just tonight I made 100% whole grain chocolate chip-cherry cookies and they were fantastic (that recipe is coming soon). With desserts 100% whole grain is always best but not at the expense of texture and taste. That’s why I still make my pizza crust and cinnamon rolls with all purpose flour. I’ve tried using whole wheat but in those cases, it just didn’t deliver.
We all know it’s better to eliminate white flour and you will find a lot of my upcoming baking, especially cookies, will be made with 100% whole wheat pastry flour. It’s not that I haven’t been trying to use it more, I just haven’t always loved the results. Otherwise, I would use nothing but whole wheat. Currently, besides my brownies, my chocolate French toast, kitchen sink cookies and my crispy crunchy oat cookies are 100% whole grain. I have also made my apple muffins with 100% whole wheat pastry flour and my tortillas too. Coming soon will be my: 100% whole grain chocolate chip-cherry cookies, my crunchy munchy cookies with crisped rice, a delicious apple cake, and my farm bread – all 100% whole wheat. Rest assured I am on the case!
UPDATE/Nov. 7th: I made my apple muffins again this morning using 100% whole wheat pastry flour and they were great. So I am changing the recipe. Thanks, Jennifer, for the nudge I needed!