is it 100 % whole grain or partially whole grain flour? any one know the %?
1779479
It is 100% whole grain. I have been using it for more than a year and I am very satisfied.
1779480
I think it is 100%. I made bread and I will mix it with some white flour. It is very dense.
2106984
It is also composed of other flours. If your are only looking for a top notch healthy gluten free flour, its up to you to decide if you want it. I can tell you it is the best gluten free flour to bake with as it is the closest in simulating real flour. It does nit have the usual grit most gluten free flours produce when you bake.
1111154
Pastry flour is intended for the use in cakes, cookies, muffins, etc. Whole wheat pastry flour is a low-protein flour that is made from whole grains. Many cookbooks that focus on whole grains encourage bakers to use this type of flour because it is much softer and more finely-textured than regular whole wheat flour, and baked goods made with it will have a similar consistency to those made with regular white flour.
862575
This is a flour like I've never seen before. It's non-GMO, organic, and makes great bread! There are whole grains in the flour which gives the bread a crunchy goodness. I have not spread some out on a flat surface and tried to determine if all 7 grains are represented, but I'm very happy - we're on our second bag. I was never one for dark breads, but this product is wonderful..
1722903
It's light, it looks like whole wheat. I've tried it in sourdough, but it has never worked for me. I use 1/2 whole wheat and 1/2 rye and it comes out like a rock. 100% whole wheat turns out fine, so I think I need to work on the ratio.
1229968
: Wheat Flour (56%), Vegetable Oil, Sugar, Wholemeal (13%), Partially Inverted Sugar Syrup, Raising Agents (500, 334, 296), Salt.
263783
Under the ingredients it says: 100% Organic What Flour. Unbleached and unenriched.
19489
I like the taste and texture better than red whole wheat flour. It will make a good bread alone, but I prefer to mix it about half and half with a white bread or all purpose flour to get a lighter texture. I use a honey-wheat recipe and substitute the seven grain for whole wheat.
1034167
The short answer is yes, coconut flour is about 65% carbs. Wheat flour, in comparison, has about 70-75% carbs, depending on whether it is whole wheat or not. What sets coconut flour apart is that 60% of its total carb count is fiber, compared to only ~16% in whole wheat flour (and obviously far less in white flour). Hope that helps.
553481
DG Rivers: I do not know. This is my first experience with almond flour. I based my purchase based on a recommendation from Danielle of Against All Grain. If memory serves, she states that not all almond flours are the same & that this is a very finely ground almond flour suitable for baking purposes. I can state from experience that it is more finely ground than Bob's Red Mill's brand. I wish I could be of more help.
1062388
Enriched flour is all-purpose flour that has iron and B-vitamins added. Whole wheat flour is coarser than all-purpose flour and contains the bran, germ, and endosperm from the wheat plant, making for a flour that's denser and heavier. Answered by BHGFood
263782
label says organic wheat flour, unbleached and unrefined. barley is not mentioned. I have been making bread with it for several months now - we like it [ got some going now].
431656
Hi, it's a very good whole wheat flour. Use it in bread recipes calling for whole wheat or substitute about 1/3 to 1/2 cup of this flour for the white flour called for in your recipe. Sorry. I don't use a bread machine.
533548
Not at all. I use it a lot in baking. Have never been able to tell it wasn't just regular flour. I love it! Hope that helps.
622477
The flour is fairly coarse. It's about like corn meal. Great fir pasta, too heavy fir bread or even biscuits.
1489248
I am not sure what why a presumed lower gluten content has to do with suitability for yeast dough- it's the starch/carbohydrate content what yeast needs. Off course, lower gluten content makes it more difficult to work with it, but that's the case with full grain flour anyway. the problem with bread/ all purpose flour is that the bakery becomes very " bready" . The pastry flour is very fine and has a mild taste, far more suitable for cakes/pastry. I do not make specifically roti/naan but I do make yeast dough pizza and the whole pastry flour is just perfect for that.
1966398
The flour has no larger grains in it, i use this for my sourdough starter. It is a fine flour. Best rye flour i've used yet.