Sneak-it-in savvy

Vegetarian Times, Nov-Dec, 2005

Here's a handy P.S. to our whole wheat story on p. 80: To aid you in whipping up delectable whole wheat desserts, check out these two relatively new types of whole wheat flour. They're both available from Hodgson Mill, Bob's Red Mill and King Arthur.

Whole wheat pastry flour Ground from soft white wheat, which is lower in protein and gluten than regular (red) whole wheat, this flour is fine and light--ideal for tender scones, muffins and quick breads.

White whole wheat flour With the same nutritional profile as regular (red) whole wheat, white whole wheat flour is winning fans among the "white bread only" crowd because it doesn't have the telltale beige color and its taste is slightly sweet.