Whole Wheat Pastry Flour

[Archived Message]

from: Kim
[Archived message]
subject: Whole Wheat Pastry Flour

I am trying to eat healthier by eliminate refined all-purpose flour from my baking. I used whole wheat pastry flour in a biscuit recipe that included buttermilk and canola oil. The biscuits were moist, but they crumbled. I had to eat them with a fork. Do I have to mix whole wheat pastry flour with all-purpose flour in order to avoid this problem? Or what else can I do? Thanks.