Substitute for Whole Wheat Pastry Flour

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So, why do we need to use whole wheat pastry flour or a substitute in the first place? Well, it's because this type of flour has a coarser texture than all-purpose flour, which makes it perfect for tender and flaky pastries. And let's be real, who doesn't love a good flaky pastry?

13 Best Substitutes for Whole Wheat Pastry Flour - Mothers Always Right

The science behind it is pretty cool too - the lower protein content in whole wheat pastry flour helps to reduce gluten formation, which makes your baked goods more tender and delicate. It's like a little piece of magic that happens in the kitchen!