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