Quote:
Originally Posted by mafiedler
I found a few naturally sweetened desserts in the back of my what to expect books, it was the only good thing in there....
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That's the way I felt about those books, too...
TrinMama, I think the whole-wheat pastry flour is used to give the baked goods a whole-grain base without the heavy coarseness of regular whole-grain flours. Is that right Sonshine Mama? That's why I use them anyway!
And just a tip on flour since I am on the subject, I use King Arthur's white whole wheat in place of ap flour - you can't tell the difference taste-wise and it is whole-grain. It's not organic though.