Good question, Michelle. Whole wheat pastry flour has a lower protein content than all-purpose flour, so it gives baked goods a tender texture. You can use it one for one in place of all-purpose flour in most recipes, knowing that the final product will be a bit softer than it otherwise would it. Note that 1 cup is lighter than all-purpose flour: it weighs in at 3 3/8 ounces. We especially like it in cakes, quick breads, and especially graham crackers! Kye@KAF

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