Stone Ground Whole Wheat Pastry Flour

Stone ground whole wheat pastry flour is made from whole wheat berries, including the bran and germ. The 'stone ground' method uses traditional millstones to grind the wheat, which is thought to preserve more of the grain's natural oils and nutrients compared to modern steel roller milling. This results in a flour that is softer and finer than regular whole wheat flour.

Manufacturers use stone ground whole wheat pastry flour for its whole grain nutritional profile and slightly nutty flavor. Its finer texture makes it suitable for baked goods where a tender crumb is desired, such as cakes, cookies, muffins, and quick breads. It can also be used as a partial or full substitute for all-purpose flour in various recipes.

Stone ground whole wheat pastry flour is a whole grain and a source of dietary fiber, vitamins, and minerals. The FDA considers whole grains to be part of a healthy dietary pattern. JECFA and EFSA have evaluated whole wheat and its components, recognizing their role in a balanced diet. Typical consumption as part of a varied diet is not associated with adverse health effects.