Remember my banana bread recipe? This week, some old bananas were lying around, but I didn’t want to make the bread with white flour. We are trying to be healthy.
Then I remembered how I had used some Arrowhead Mills Whole Grain Pastry Flour in a different recipe, and how I had been pleased with the taste. I have tried a few brands of whole wheat pastry flour, and this brand is my favorite. The texture in the banana bread was spot on, and the flavor was every bit as mild as if I had used white flour. That’s a picture of my little guy polishing off a piece of my healthier version.
You don’t need to tweak the recipe at all, just use 2 cups of the whole grain pastry flour in place of the all-purpose flour. Since the flour is lower in gluten than regular whole wheat flour, you can use it for pie crust, cakes (especially spice cakes—you’ll never know the difference), or cookies—any recipe that does not use yeast or rely on gluten for structure (such as risen bread). If you won’t be using your whole grain flour within a month, it is best to freeze it to prevent it from going rancid.
Arrowhead Mills also makes a fantastic regular whole wheat flour, which I used last spring to make whole grain cinnamon rolls. They turned out soft and fluffy, which is a tall feat for whole wheat flour.
Today I called the company to find out if they would do a little giveaway for one of our readers. Since they haven’t called back yet, I think we should all go check out their website by clicking on the picture of flour, or by clicking on their name. That way, they’ll know how very excited you all are to try their products.