From the manufacturer
Bob’s Red Mill, Whole Wheat Pastry Flour
Whole wheat pastry flour is milled from white soft wheat, whereas regular whole wheat flour is milled from red hard wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods like pie crust, muffins, quick breads, pastries and cookies, yet it still retains the nutrients of the bran and germ. Use Bob’s Red Mill Whole Wheat Pastry Flour in virtually any recipe where baking soda or baking powder is used as leavening. It will not work as well with yeast dough, due to the lower gluten content. Add graham flour for extra texture.
Bob’s Red Mill Whole Wheat Pastry Flour – 5 lbs. (2.26kg) Bob’s Red Mill Whole Wheat Pastry Flour is 100% stone ground from the best U.S #1 soft white wheat into very fine flour. The whole wheat berries are milled with the nutritious bran, germ, and endosperm all intact. Many people ask how whole wheat pastry flour is different from whole wheat flour. The answer is simple. Whole wheat pastry flour