Very nice (5.0)

I find that this product works best when mixed with other flavors like syrup, honey, or chocolate. I made waffles with it this morning, and by itself, it wasn't that great. However, as soon as I put strawberry jam on top of them, the Graham flour taste blended well with the other tastes.

Whole wheat pastry flour is very fluffy, inbetween cake flour and all-purpose. Also, Hodgson Mill uses Graham flour for wheat flour, so your stuff will taste more like Graham Crackers instead of wheat bread. This is actually one thing I like about Hodgson Mill wheat flours.

Also, Hodgson Mill has one of the best shipping rates for premium flours. If you order this flour, I would recommend you order around $15 worth of Hodgson Mill flour (rates may change) to get the most out of a small order. Play with the quantities a little so you can figure out a good bang-for-the-buck price. The only better deal on shipping for flour was for Honeyville Farms 50 lb bag.

I recently have been playing with a flour mix. Instead of doing 50/50 with all-purpose and whole or white whole wheat, I would do 50/50 with something like cake or pastry flour with the whole wheat or white whole wheat. You get a far better approximation of all purpose this way.

Usually, I don't care who makes the flour as long as they are reputable. However, when I tasted the difference between Hodgson Mill wheat flour over the standard wheat flour, I can honestly recommend Hodgson Mill because of using Graham flour.

Good product (4.0)

Good product for a healthier lifestyle. Not as harsh as plain
whole wheat flour

Best flour of all, hands down! (5.0)

As an avid baker, I've tried just about every kind, brand and blend of flour out there. Whole wheat pastry flour tops the list.

Even for people who think they won't like "whole wheat" because it sounds too health-food-y, think again. Every time I use this flour I get superior results and I've used it for everything: piecrust (the best!), muffins, cakes, as a thickener in sauces and soups and any other use for which a cook needs flour.

One mixed flour product I've tried is labelled "white/whole wheat flour" and it cannot compare to real whole wheat pastry flour. True whole wheat pastry flour is more finely milled than traditional whole-wheat flour and has a light texture that always blends perfectly in recipes.

Any serious cook needs to try using this flour, if you haven't done so yet. Prior to finding it on amazon, I had to make trips to specialty health food stores and once bought a 50-pound sack just to avoid running out during our New England winters. Storage was a challenge, so finding smaller packages online is a wish come true!

try it in a cookie (5.0)

If you've never cooked with whole wheat pastry flour, you're in for a treat. We are all familar with the heaviness and "wheaty-ness" that regular whole wheat flour imparts to baked goods. But whole wheat pastry flour has been milled finer and amazingly, works wonderfully in baked goods like chocolate chip cookies. Most recipes out there will call for half whole wheat flour and half regular flour; I've found I can do that and no one can detect any "wheaty-ness". Allrecipes.com has a whole wheat chocolate chip cookie recipe that is one of my favorites. This product is not always easy to find on your supermarket shelves (look in specialty flour section, not regular flour section) so might be worth ordering online.

Great whole wheat pastry flour (5.0)

I have made several different things with this flour and each time was very satisified with the outcome. It is easy to work with and the end products was awesome.

My favorite baking flour (5.0)

I love to cook and bake, and I experiment with a lot of kinds of flours. This is my standard though whenever I'm working on a new recipe.
It's very finely ground and works gorgeously in everything I've tried it with so far. In yeast breads it creates a nice fine textured bread. In baking powder/baking soda recipes like biscuits or cakes it's perfect. It's so light that it rises very well.
Last time I made dumplings using this flour, they got so light and fluffy they nearly came out of my pot. I use a combination of baking powder and baking soda in my dumplings with just a touch of vinegar in the wet ingredients for the baking powder and baking soda to work with, that technique combined with this light flour made them rise very well.
The flavor is nice if you like whole wheat.

Best whole grain for pastry (5.0)

For pastry type baking, pie crust, fluffy pancakes, brownies, etc. this is a really nice flour. It works well with any recipe calling for baking powder and/or soda since it is very light. No need to mix whole wheat and white, just use this 100% stone ground flour. The yogurt pancakes on the bag are terrific.

Whole Wheat Pastry Flour (4.0)

Nicely ground flour, arrived in good time, and made it without bursting the packaging (altitude: 8500 ft). We made a couple of light and flaky pie crusts and filled them with veggie tofu quiche and banana dream pie. They didn't last very long...Next, will try carrot raisin muffins.

Whole wheat flour (4.0)

It is a little less fine than other whole wheat pastry flours I have used in the past, so for biscuts I used a little white flour to keep the consistency I am used to. I do like it just fine for other uses like muffins.

Whole grain pastries (4.0)

If you are into whole grain baking, this is necessary. Works as good as bleached flour for pie crusts, and such.

Great results - great alternative to all purpose flour (5.0)

I have used this flour in place of all purpose flour in cake, cookie and pie/tart crust recipes. Usually whole wheat flour has to be used in conjunction with AP flour because baked goods are too dense with just whole wheat. With this whole wheat pastry flour, you don't have to worry. It can have a more nutty flavor in crusts but it gets rave reviews from those eating the baked goods.

I Will Definitely Order Again! (5.0)

I needed whole wheat pastry flour for a diabetic/vegan recipe, and couldn't find it in local stores. I was delighted with this product -- it performed beautifully compared to my attempts to use regular whole wheat flour in the past. I couldn't tell the difference between this and regular white flour. It has definitely become a staple in my pantry!