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Soft White Wheat

Mar 02, 2017 48 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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48 comments


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