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Requested by:

Photo by Brenda

Cooking Level: Expert

Brenda is looking for: (3 recommendations)
Good Morning my favorite AR Buzzers!!!! Silly question, but....I have a bag of whole wheat pastry flour, wondering if I can use it to make pizza crust in my bread machine? I typically use regular whole wheat flour and have had no problems. I need to get this pastry flour used up. Thanks for the input!

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Last updated: Mar. 14, 2013 7:27 am
Posted: Mar. 14, 2013 6:22 am
 
Commented by: Nadine
Mar. 14, 2013 6:30 am
I thinks the answer is no due to the texture of the flour. I will double check my manual which is on the main computer but DH is working from home and as a result he is on it.
Comments:
Wyattdogster
Mar. 14, 2013 6:37 am
As an alternative....you could use it up in a coffee cake or muffin. I made a banana crunch coffee cake and used only WW pastry flour and it was excellent. The bananas kept it from being dry.
 
Baking Nana
Mar. 14, 2013 6:38 am
The pastry flour has less gluten in it - do you have any Vital Wheat Gluten to add to it?
 
Commented by: linda2d
Mar. 14, 2013 6:39 am
http://www.eatingwell.com/recipes/thin_crust_pizza_dough.html ....Here's a blend recipe but here's a bit from serious eats that says save it for cakes :) .... http://slice.seriouseats.com/archives/2011/06/the-pizza-lab-on-flour-foams-and-dough.html
Comments:
Brenda
Mar. 14, 2013 6:43 am
This is what I was afraid of. UGH guess I have to make a cake and watch my get even bigger! Bwahahahaha
 
Commented by: Seawolf36
Mar. 14, 2013 7:27 am
Might not be so good! WW pastry flour typically has less than half the gluten of regular ww flour. Thus, you won't have the tough, stretchy dough you need for a good hand-tossed {grinning}pie. You can ad 1& 1/2 t. Vital wheat gluten per cup of pastry flour to approximate the regular flour. Or, do as I do and try it as it is to see if you like it better! [The difference is in the variety of wheat used. Hard wheat has the most gluten. Soft wheat varieties, much less.]
 
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