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Soft White Wheat

Mar 02, 2017 0 comments
Soft White Wheat

Soft white wheat is lower in protein and higher in carbohydrates than hard red spring wheat.  This makes soft white wheat flour a better choice for making pastries, cookies, cakes, pancakes and waffles.  Soft white wheat flour is not a good choice for bread making as it has little to no gluten content.  This is why we call our soft white wheat flour pastry flour.  

QUICK FACTS:

- Sweeter and softer than hard wheat
- Lower in protein and gluten making it great for pastries, cakes, and flat breads. 
 

HOW TO COOK

Ingredients
1 cup wheat berries
3 cups of water

  1.  Place in a large heavy saucepan. Add water and salt.
  2. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse.

WHERE TO BUY?

Buy Soft White Wheat Grain

 

 


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