Originally Posted by chaptlps
I went shopping today for stuff for dd's cake and came across a whole wheat flour that is milled just for cakes and cookies and stuff. found it in the specialty flours section of the baking aisle it's called (at least i think this is what it's called) Bill's (or bob's) Red Mill whole wheat cake flour. Next time I go I wwill see if there is a web site on the package so one can see if they have any decent recipes.
Yeah that one (about 3 posts above)
Just wanted to say that the flour brands in the U.S. are not the same as the ones in Canada.
I am posting what it says on the Robin Hood Site about using the whole wheat all-purpose flour.
Also, you can order a whole wheat pastry flour from this place in B.C. As far as I know, there is no Canadian manufacturer of a whole wheat cake flour and the pastry flour has a higher gluten count than you would normally want for a cake. I am not certain though what you can get at commercial bakery supply stores and Quebec sometimes has different products available to it.
From the Robin Hood Site - Quote
Next time youre preparing a recipe that calls for all purpose flour, use Robin Hood All Purpose Whole Wheat Flour instead. Youll delight in the pleasant nutty flavour, texture and appearance it adds to your baked goods. By using whole wheat flour, note the character of your recipe will change. Do not substitute whole wheat flour in delicately textured cakes such as Angel Food Cake and Chiffon Cake.
End of Quote
Here is a site in B.C. where you can order a pastry flour that is whole wheat.
For a whole wheat pastry flour.