The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Pastry Flour vs. Graham Flour

Eclarner's picture
Eclarner

Whole Wheat Pastry Flour vs. Graham Flour

I meant to buy whole wheat pastry flour, but instead got whole wheat Graham flour because that was all my grocery store had.  Are they the same thing? 

If not, how different are the two?

suave's picture
suave

These days Graham flour is typically just a coarsely milled whole wheat flour.  WW pastry flour will be finely ground and have lower gluten content.  So, not the same stuff at all.

Eclarner's picture
Eclarner

Thanks for the quick reply.  King Arthur Flour describes their whole wheat pastry flour product as "also known as Graham flour" so I am confused.  

I usually make pie crusts from 100% WW pastry flour.  How different would it be if I did it with all Graham flour?

suave's picture
suave

See, there are no regulations which state what Graham flour is and how it is supposed to be manufactured, so anyone can call anything Graham flour.  And they do.  Same story for "stone-milled".

Eclarner's picture
Eclarner

So have you worked with it before?  I have always gotten lighter, less dense pastries when working with WWPF, but am afraid that might not be the case with this so called "Graham flour."