Whole Wheat Pastry flour is low-protein flour made for baking when baking powder or baking soda is the leavening agent. Whole wheat pastry flour is different from regular whole wheat flour. Whole wheat pastry flour is milled from soft white wheat that has less protein than whole wheat flour ground from hard red wheat. It is for bakers who want to use whole grains, but need a lighter touch, and a lighter flavor. Our 100% whole wheat flour is great for breads, but a little heavy for cookies and muffins. So when you want to make blueberry muffins, pumpkin quick bread or chewy chocolate chip cookie, and even pie crust, pastry flour is a good choice. Choose 100% whole wheat pastry flour for a kitchen essential when you want to use whole grains in your baking.