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Bob's Red Mill Organic Whole Wheat Pastry Flour
Bob's Red Mill Organic Whole Wheat Pastry Flour
5 lbPopular item
100% satisfaction guarantee
Place your order with peace of mind.
About
Details
100% stone ground. All natural. No preservatives. To your good health - Bob Moore. An employee-owned company. Organically grown & certified. USDA organic. Certified Organic: Quality Assurance International. Superb for cookies, muffins, pancakes, cakes and pie crusts. My finely ground Organic Whole Wheat Pastry Flour is milled from US number 1 premium soft white wheat. For maximum nutrition, rich flavor and high fiber use it in place of white flour for cookies, muffins, pancakes, cakes, pie crusts and in any recipe calling for baking powder or soda as a rising agent. Certified organic by QAI. Dear friends - It pleases me that the US Food and Drug Administration encourages us to share an important fact with you. Low fat diets rich in whole grain foods and other plant foods may reduce the risk of heart disease and certain cancers. My Whole Wheat Pastry Flour is a whole grain food. It contains all of wheat's health-giving nutrients - the germ, the oil and the fiber. Use it with confidence and great expectations. www.bobsredmill.com. A fine product from Bob's Red Mill Natural Foods, Inc. Dear friend, for many years we have been proudly stating that using our products will delight your family with whole grain goodness. Naturally, it pleases us that the same whole grain products we stone grind on French buhr millstones are today making health news all over the world. When you choose up to 11 daily servings of whole grain foods, you are providing the foundation for a healthy diet by eating foods that are from the base of the recommended food pyramid. At Bob's Red Mill Natural Foods, we mill the wildest possible diversity of whole grain foods. Come visit us right now. Take a virtual tour at www.bobsredmill.com. While there, you can see our entire product line, including many organic products. You will be astounded and well nourished by our vast selection. To your good health, Bob Moore. Product of USA.
Ingredients
Organic Whole Grain Soft White Wheat.
Directions
Cranberry Orange Almond Bread: 2 cups Bob's Red Mill Whole Wheat Pastry Flour. 1 cup Sugar. 1 tsp Baking Powder. 1/4 tsp Baking Soda. 1 tsp Salt. 6 Tbsp Butter, melted. 1 Egg. 2/3 cup Buttermilk. Zest of 1 large Orange. 1/3 cup fresh Orange Juice. 1/2 cup Almonds, chopped and toasted. 1 cup dried Cranberries. Preheat oven to 375 degrees F. Grease a 9 × 5-inch loaf pan. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together butter, egg, buttermilk, orange zest and orange juice. Add wet ingredients to dry ingredients and stir until just combined. Gently fold In almonds and cranberries. Pour batter into prepared pan. Bake for 45-55 minutes, until golden brown and a toothpick inserted comes out clean. Cool in pan for 10 minutes. Move to wire rack to cool completely. Oregon Blackberry Pie: Crust: 2 1/2 cups Bob's Red Mill Whole Wheat Pastry Flour. 1/2 tsp Salt. 1 cup Butter, chilled and cubed. 2/3 – 3/4 cup Ice Water. 2 Tbsp Milk. 1 Tbsp Sugar. Filling: 4 cups fresh Blackberries. 1/2 cup Sugar. 1/4 cup Bob's Red Mill Whole Wheat Pastry Flour. 2 tsp Lemon Zest. 1 Tbsp fresh Lemon Juice. For crust, in a large bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in water, 1 tablespoon at a time, until dough forms. Divide dough and form each piece into a disc. Wrap each in plastic and refrigerate for 1 hour. For filling, combine berries, sugar, flour, lemon zest and juice. Preheat oven to 425 degrees F. On a floured surface, roll first disc into a 12-inch circle. Press the roll first disc into a 12-inch circle. Press the dough into pie plate. Pour in berry mixture. Roll out second disc into a 12-inch circle and place over filling. Trim dough edges, leaving 1/2 -inch overhang. Fold under overhanging dough and crimp edges to seal. Cut four slits in top crust. Brush top crust with milk and sprinkle with remaining sugar. Bake on middle rack for 25 minutes. Reduce temperature to 375 degrees F and bake for 30 minutes, or until crust is golden brown and juices are bubbling. Remove from oven and cool at least 1 hour. Carrot Cupcakes: 1 1/2 cups grated Carrot (about 1-2 Carrots). 8 oz can crushed Pineapple. 1/2 cup chopped Walnuts. 1/2 cup Oil. 2 Eggs. 1 tsp Vanilla Extract. 1 1/2 cups Bob's Red Mill. Whole Wheat Pastry Flour. 1 1/4 cups Organic Coconut Sugar. 1 tsp Baking Powder. 3/4 tsp Baking Soda. 1/2 tsp Salt. 1 1/2 tsp ground Cinnamon. 1/4 tsp ground Nutmeg. 1/4 tsp ground Ginger. Preheat oven to 350 degrees F and line a muffin tin with paper liners. In a large bowl, mix together carrot, pineapple, walnuts, oil, eggs and vanilla extract. In a separate smaller bowl, combine flour, sugar, baking powder, baking soda, salt and spices. Add dry ingredients to wet ingredients and combine with a rubber spatula until smooth. Evenly portion batter into the prepared muffin tin. Bake until a tester inserted into the center cupcake comes out clean, 25-28 minutes. Let cool thoroughly (about 1 hour) before frosting. Makes 12 cupcakes.
Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
Warnings
Contains: wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 22g7%
- Dietary Fiber 4g16%
- Sugars 1g
- Protein 4g
Details
100% stone ground. All natural. No preservatives. To your good health - Bob Moore. An employee-owned company. Organically grown & certified. USDA organic. Certified Organic: Quality Assurance International. Superb for cookies, muffins, pancakes, cakes and pie crusts. My finely ground Organic Whole Wheat Pastry Flour is milled from US number 1 premium soft white wheat. For maximum nutrition, rich flavor and high fiber use it in place of white flour for cookies, muffins, pancakes, cakes, pie crusts and in any recipe calling for baking powder or soda as a rising agent. Certified organic by QAI. Dear friends - It pleases me that the US Food and Drug Administration encourages us to share an important fact with you. Low fat diets rich in whole grain foods and other plant foods may reduce the risk of heart disease and certain cancers. My Whole Wheat Pastry Flour is a whole grain food. It contains all of wheat's health-giving nutrients - the germ, the oil and the fiber. Use it with confidence and great expectations. www.bobsredmill.com. A fine product from Bob's Red Mill Natural Foods, Inc. Dear friend, for many years we have been proudly stating that using our products will delight your family with whole grain goodness. Naturally, it pleases us that the same whole grain products we stone grind on French buhr millstones are today making health news all over the world. When you choose up to 11 daily servings of whole grain foods, you are providing the foundation for a healthy diet by eating foods that are from the base of the recommended food pyramid. At Bob's Red Mill Natural Foods, we mill the wildest possible diversity of whole grain foods. Come visit us right now. Take a virtual tour at www.bobsredmill.com. While there, you can see our entire product line, including many organic products. You will be astounded and well nourished by our vast selection. To your good health, Bob Moore. Product of USA.
Ingredients
Organic Whole Grain Soft White Wheat.
Directions
Cranberry Orange Almond Bread: 2 cups Bob's Red Mill Whole Wheat Pastry Flour. 1 cup Sugar. 1 tsp Baking Powder. 1/4 tsp Baking Soda. 1 tsp Salt. 6 Tbsp Butter, melted. 1 Egg. 2/3 cup Buttermilk. Zest of 1 large Orange. 1/3 cup fresh Orange Juice. 1/2 cup Almonds, chopped and toasted. 1 cup dried Cranberries. Preheat oven to 375 degrees F. Grease a 9 × 5-inch loaf pan. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together butter, egg, buttermilk, orange zest and orange juice. Add wet ingredients to dry ingredients and stir until just combined. Gently fold In almonds and cranberries. Pour batter into prepared pan. Bake for 45-55 minutes, until golden brown and a toothpick inserted comes out clean. Cool in pan for 10 minutes. Move to wire rack to cool completely. Oregon Blackberry Pie: Crust: 2 1/2 cups Bob's Red Mill Whole Wheat Pastry Flour. 1/2 tsp Salt. 1 cup Butter, chilled and cubed. 2/3 – 3/4 cup Ice Water. 2 Tbsp Milk. 1 Tbsp Sugar. Filling: 4 cups fresh Blackberries. 1/2 cup Sugar. 1/4 cup Bob's Red Mill Whole Wheat Pastry Flour. 2 tsp Lemon Zest. 1 Tbsp fresh Lemon Juice. For crust, in a large bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in water, 1 tablespoon at a time, until dough forms. Divide dough and form each piece into a disc. Wrap each in plastic and refrigerate for 1 hour. For filling, combine berries, sugar, flour, lemon zest and juice. Preheat oven to 425 degrees F. On a floured surface, roll first disc into a 12-inch circle. Press the roll first disc into a 12-inch circle. Press the dough into pie plate. Pour in berry mixture. Roll out second disc into a 12-inch circle and place over filling. Trim dough edges, leaving 1/2 -inch overhang. Fold under overhanging dough and crimp edges to seal. Cut four slits in top crust. Brush top crust with milk and sprinkle with remaining sugar. Bake on middle rack for 25 minutes. Reduce temperature to 375 degrees F and bake for 30 minutes, or until crust is golden brown and juices are bubbling. Remove from oven and cool at least 1 hour. Carrot Cupcakes: 1 1/2 cups grated Carrot (about 1-2 Carrots). 8 oz can crushed Pineapple. 1/2 cup chopped Walnuts. 1/2 cup Oil. 2 Eggs. 1 tsp Vanilla Extract. 1 1/2 cups Bob's Red Mill. Whole Wheat Pastry Flour. 1 1/4 cups Organic Coconut Sugar. 1 tsp Baking Powder. 3/4 tsp Baking Soda. 1/2 tsp Salt. 1 1/2 tsp ground Cinnamon. 1/4 tsp ground Nutmeg. 1/4 tsp ground Ginger. Preheat oven to 350 degrees F and line a muffin tin with paper liners. In a large bowl, mix together carrot, pineapple, walnuts, oil, eggs and vanilla extract. In a separate smaller bowl, combine flour, sugar, baking powder, baking soda, salt and spices. Add dry ingredients to wet ingredients and combine with a rubber spatula until smooth. Evenly portion batter into the prepared muffin tin. Bake until a tester inserted into the center cupcake comes out clean, 25-28 minutes. Let cool thoroughly (about 1 hour) before frosting. Makes 12 cupcakes.
Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
Warnings
Contains: wheat.
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