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