9 Whole Wheat Pastry Flour Substitutes for Flawless Pies

Baking is a sort of art, and it may be the most simple thing in the world if you know how to do it correctly and what ingredients to use. Whole wheat flour, often known as soft wheat flour, is an excellent flour for baking wonderful pastries and other baked products.

If you’re a frequent baker like me, you know how frustrating it is to walk up to your cupboard and realize you’ve run out of something at the last minute.

During times like these, you’ll need to look for alternatives and experiment a bit with your baking, which is OK; what better way to learn than to take risks?

I set out to discover the finest whole wheat pastry flour substitutes, and here’s what I discovered.

The most effective whole wheat pastry flour replacements are

  1. All-Purpose FlourWhite Flour
  2. Baking Flour
  3. Corn Meal
  4. Flour from Spelt
  5. Almond Meal
  6. Flour made from rice
  7. Coconut Meal
  8. Oatmeal Flour
  9. Flour (all-purpose) and cornstarch

Continue reading to find out how you may put these fantastic options to use.

Whole Wheat Pastry Flour Substitutes

All-Purpose Flour 

All-purpose flour (white flour or bread flour) is the most often used form of flour since it is the go-to flour to use when you don’t have any other sort on hand. This glutenous flour is designed to be useful in the kitchen for a variety of tasks.

You can make yeast bread, pizza dough, pies, cookies, pancakes, and a variety of other delectable foods. This flour may also be used for cooking and deep-frying. Use a 1:1 substitution of whole wheat flour for all-purpose flour. To make a suitable alternative for whole wheat flour, combine a cup of cake flour with a cup of all-purpose flour.

Cake Flour 

Cake flour is a low-protein flour designed to reduce gluten and lighten cake or muffin batter. Cake flour is milled from soft wheat, resulting in a considerably finer texture than normal flour. Cake flour’s low protein level keeps your cakes as light and fluffy as ever.

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When replacing whole-wheat pastry flour for cake flour, you may find that the texture of your recipe is a little finer, therefore I recommend combining half a cup of all-purpose flour with the cake flour.

Corn Flour 

It is white in appearance and seems to be fine powder. In the culinary world, it is often used as a replacement for all-purpose flour in baking, cooking, thickening gravies, sauces, and soups. Corn flour or cornstarch is made from the starch extracted from corn kernels. The color of this product is yellowish.

Overall, this is an acceptable alternative for whole wheat pastry flour, although your pastries will have a mild maize taste and a pale yellow tint.

Spelt Flour


Spelt is an ancient grain that looks a lot like wheat and is really quite closely linked to it. Spelt flour is also a glutenous flour, although it contains far less gluten than wheat flour, and even if the exterior half (the shell) of the grain is removed, spelt flour still possesses it.

The shell of the spelt grain is really quite nutritious and healthful, with high protein content but low fiber level. If you wish to use this flour as a replacement for pastry flour, I propose mixing in a teaspoon of baking powder to help your pastry dough rise even higher.

Almond Flour 

Almond flour is a low-carb, gluten-free, and grain-free flour replacement. Almond flour has become one of the most popular flours in the world, and it is often used by vegans and dieters.

It’s prepared by blanching almonds and grinding them until they’re the consistency of fine powder. This gluten-free flour is very healthy, with high levels of protein, minerals, and vitamins. As previously said, almond flour is popular in many diets because to its low carbohydrate content while being rich in beneficial fats and fibre.

Whether making sweet pastries like croissants, fast bread recipes, or basic banana bread, you may detect a mild nutty taste when using this product.

Rice Flour  

Rice flour is often regarded as the finest gluten-free solution for anybody suffering from gluten sensitivity or allergy. Of course, the flour is manufactured from rice grain, and it might be white rice flour or brown rice flour.

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White rice flour is a refined variant of brown rice that is less nutritious than brown rice flour (brown rice still has the outer layer of the rice or the bran) and has a lighter texture and flavor. If you want a flour with a lighter texture, I recommend white rice flour.

Coconut Flour 

Coconut flour, along with almond flour, is one of the most often used flours in the culinary world. It is also used in gluten-free baking and culinary preparations, and it is a paleo diet mainstay. It is formed from dried coconut flesh found within the coconut shell.

When using this gluten-free flour in your cooking and baking recipes, keep in mind that coconut flour has a strong flavor and might interfere with the taste of your baked products, therefore it is not ideal for every recipe like all-purpose flour.

Coconut flour tastes fantastic when used with cookie batter, muffin batter, pancakes, cake recipes, and other sweet or savory Asian foods.

Oat Flour 

Oat flour is a very healthy whole-grain product that is strong in dietary fiber and protein. Oat flour may be obtained in most health food shops, but why spend money on something that almost every family home has in their pantry? If you don’t have oat flour on hand, you may create your own by grinding up some oats.

A cup of rolled oats or oatmeal and a food processor are all you’ll need to prepare this nutritious flour. Grind the oats until they have a fine, flour-like texture, and you have homemade oat flour.

Oat flour has a sweet and nutty taste that is ideal for pancakes, banana bread, oatmeal cookies, and nutritious muffins. With this incredible flour, you can now make all of your delicious baked items a little healthier and more nutritious.

All-Purpose Flour And Cornstarch

4 of a cup of cornflour. By combining all-purpose flour with cornstarch, you may make your baked items more airy and light. The reason for this is because when you combine these two components, the protein levels decrease dramatically, causing the dough to generate air bubbles. 1 cup all-purpose flour 1 cup sugar

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Frequently Asked Questions

How To Make Whole Wheat Pastry Flour

Creating your own whole wheat pastry flour is the greatest replacement you’ll discover. Just combine half a cup of all-purpose flour and half a cup of whole wheat flour.

Where To Buy Whole Wheat Pastry Flour

This flour may be found in some of the better-equipped grocery shops or supermarkets. If you can’t find it there, check other health food shops in your area or purchase it online.

Can I Use Regular Flour Instead Of Pastry Flour

Yes. If you use all-purpose flour instead of whole wheat pastry flour, your baked items will have a somewhat harder texture. Pastry flour softens baked items substantially more than normal flour.

Substitute For Whole Wheat Pastry Flour Gluten-Free

Almond flour, coconut flour, rice flour, and oat flour are the finest gluten-free replacements for whole wheat pastry flour. Although while gluten helps your dough rise, keep its form, and make your pastries chewier, these gluten-free flours may accomplish comparable outcomes.


What is the best substitute for whole wheat pastry flour?

2 cup each of all-purpose flour and whole wheat flour. Replace whole wheat pastry flour with

As a result, the ideal substitute will be a mixture of half all-purpose flour and half whole wheat flour. For example, if a recipe asks for 1 cup whole wheat pastry flour, you may substitute 1 cup whole wheat pastry flour.

Can I substitute whole wheat pastry flour for all-purpose flour in a cake?

Pastry flour is a softer flour that may be used in place of all-purpose flour in recipes that call for softness, such as muffins, quick breads, and cakes. If you can locate it, whole-wheat pastry flour is a preferable substitute for all-purpose flour.

How do I substitute whole wheat pastry flour for all-purpose?

Whole-Wheat Pastry Flour may be used in place of up to 25% of the all-purpose flour in the recipe. If you wish to use more than 25%, you may need to add the liquid component (water or milk).

What is the best substitute for pastry flour?

Substitute All-Purpose Flour and Corn Starch for Pastry Flour. If you don’t have cake flour on hand, 1 cup pastry flour may be substituted with 1 scant (slightly underfilled) cup all-purpose flour + 2 tablespoons corn starch.

Can I substitute whole wheat pastry flour for whole wheat flour in a cookie recipe?

2 cups all-purpose flour (or more if desired). Whole-wheat pastry flour has less protein than regular whole-wheat flour. It’s my “go-to” for a lot of my baking, especially for more delicate baked products like cupcakes and quick breads. I use it as a 1:1 substitute for regular whole-wheat flour and often in lieu of 1

How to make homemade whole wheat pastry flour?

Substitute Whole Wheat Pastry Flour
12 cup whole wheat flour.
½ cup all-purpose flour.
Feb 4, 2021

Can you use whole wheat flour for pastries?

It has a lighter color and a softer taste, but it still provides all of the whole grain benefits since the bran, germ, and endosperm are all preserved. As a result, white whole wheat flour is a wonderful component for whole grain baking, including breads, pastries, and everything in between.

Is whole wheat pastry flour the same as regular pastry flour?

Since whole wheat pastry flour is manufactured from the whole wheat kernel, it is less processed and more nutritious than enriched or bleached pastry flour. Pastries using whole wheat pastry flour have a nutty, somewhat thick texture.

Is whole wheat pastry flour the same as whole wheat all-purpose flour?

Many individuals wonder what the difference between whole wheat pastry flour and whole wheat flour is. Whole wheat pastry flour is made from white soft wheat, while conventional whole wheat flour is made from red hard wheat.

How much whole wheat flour can I substitute for all-purpose flour?

Experiment with your whole wheat to all-purpose flour ratio while baking. Begin by substituting whole wheat flour for one-third of the flour in your recipe (for example, if your recipe asks for one cup flour, use 13 cup whole wheat and 23 cup all-purpose).

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