Whole Wheat Pastry Graham Flour adds a nutty, slightly dense texture to pastries.

Our Whole Wheat Pastry Graham Flour is made using the complete wheat kernel, so it's less processed and more nutritious than enriched and bleached pastry flour. Like standard pastry flour, this whole wheat version has a lower gluten-forming protein count than all-purpose flour, which helps achieve lighter pastries. You can use whole wheat pastry flour interchangeably with pastry flour; it's a matter of personal taste.