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Soft White Wheat

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 Ingredients1 cup wheat berries3 cups of water  Place in...

Mar 02, 2017 48 comments

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