You can use whole-wheat pastry flour in place of white flour in many of your baked goods. Whole-wheat pastry flour is a fine-textured, whole-grain flour that is milled from soft white wheat. It is much different from whole-wheat flour, which usually makes baked goods hard and dense. In contrast, whole-wheat pastry flour has a texture and protein count similar to white flour, making it an easy and nutritious substitution. You can find whole-wheat pastry flour at your local health food store or grocery, or order it online.
Choose a recipe for a light-textured item -- such as cookies, muffins, scones, quick breads, pancakes, waffles or biscuits. Whole-wheat pastry flour is relatively low in gluten and protein, so it is not suitable for use in yeast-bread recipes.
Start off with a half-and-half mixture. When making the recipe and adding the flour, use half white flour and half whole-wheat flour. This is usually a good place to start when substituting because the difference may not be that noticeable.
Take a taste test. Do you even notice a difference? If you like the results, you can try using a larger percentage of whole-wheat pastry flour next time to add more whole grains to the recipe. If the taste is not to your liking, try substituting for one-third of the white flour next time.
Continue experimenting. Many recipes can be made entirely with whole-wheat pastry flour with great results. The more you substitute, the more heart-healthy whole grains you will be adding to your diet!