Review: G from New York.

2008-07-15

This product is great in baked goods. It tastes great. The funny thing is that you can use it instead of white flour and won't even notice a difference it flavor. Great Product.

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Review: Cynthia

2008-11-25

I like to use this rather than white flour or whole wheat flour. It is lighter than whole wheat and bakes like white.

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Review: Jennifer from Ocala

2008-09-24

I do like to use this product to bake with instead of just plain whole wheat flour, because the texture is so much softer and the baked goods taste like they were cooked with white flour instead.

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Review: Jessica from Saint Louis

2009-01-26

I recently bought some this flour and I've been using it in place of the all-purpose kind in just about everything. The flavor is mild and the texture is perfect for any baked good. I used it for pancakes and my husband couldn't tell the difference!

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Review: Andrea from Fort Wainwright

2009-01-30

For all quick breads and cookies this is so much better than regular whole wheat flour. Regular whole wheat flour is made from hard wheat which is higher in gluten and therefore better for yeast breads, but for everything else soft wheat pastry flour is superior. I use this in pancakes, quick breads, cookies, muffins, crusts, and as a thickening agent for stews and gravies. Most of the time people have no idea I used whole wheat...

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Review: Connie from Gill

2009-02-18

I've used this for pancakes, cookies, cakes and muffins. My husband has even made the pancake recipe on the bag. Great replacement for white flour.

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