Knowledge Base > Fran Costigan - E is for Egg-Free Baking
Fran Costigan - E is for Egg-Free Baking
This event was on
Tuesday, April 01, 2025 at 1:00 pm Pacific, 4:00 pm Eastern
Eggs serve many roles in baking, but there’s no single substitute that works for every recipe. Chef Fran Costigan, Rouxbe’s Director of Vegan Pastry, has been creating exceptional de… Read More.
Question:
Can white whole wheat flour be used in place of whole wheat pastry flour? What difference would it make and are any adjustments needed?
— Jane Swoboda
Answer:
So evidently there was a lot of confusion about white whole wheat flour. What it is enough so that King Arthur has renamed theirs golden flour now. And I'm gonna tell you exactly what it is. It is um, more like using whole wheat flour than it is whole wheat pastry flour. There's some more gluten in it. So if that's what you have and that's what you want to use, then I suggest you use a percentage, take a little bit of that flour out and use a percentage maybe of a starch to soften it or a little bit of AP flour. But it is holy flour that is smelled from hard wheat, hard winter wheat.
