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If a recipe calls for white flour only (like biscuits or pie crusts) I often use half whole wheat pastry flour...the bread comes out very tender...like if you use all white, yet it is more nutritious.

Anyone else do this?
 

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I always ignore the "white flour only" tag. I have a big bin of fine ground wheat flour and usually have some wheat pastry flour on hand as well. I just use those in everything. If I'm concened about tenderness, I may add some gluten, but then, I haven't baked any breads in a while either.
 
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