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Ingredients
100% Whole wheat stone ground pastry flour
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100% Whole wheat stone ground pastry flour
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Product Description
Over a century ago, in the rolling hills of the Missouri Ozarks, a tradition was born... a tradition established by the Hodgson family of producing the finest, all-natural, whole grain milled products from the nation's heartland. Today, we are proud to preserve the HOdgson Mill values and intertwine its philosophy with our own... superior quality, with foremost emphasis on customer service. In recent years, consumers have become increasingly more health and nutrition conscious and have begun to recognize the importance of grain-based foods in their diets.
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Most Helpful Customer Reviews
29 of 29 people found the following review helpful
Amazon Verified Purchase
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!
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!
19 of 19 people found the following review helpful
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.
5 of 5 people found the following review helpful
By Joe
Amazon Verified Purchase
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.
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.
4 of 5 people found the following review helpful
By A. Mccormack
Amazon Verified Purchase
Good product for a healthier lifestyle. Not as harsh as plain
whole wheat flour
whole wheat flour
