The primary appeal of white whole-wheat flour is the fact that it is a whole grain, unlike all-purpose flour, which is refined to remove the bran and germ.

To achieve a tender, flaky pastry, you want pastry flour. The gluten content is comparatively low (8-10%), and it’s milled to be much finer than all-purpose flour, resulting in a softer, less ...

The slice looks exactly like the bread emoji — fluffy-topped and perfectly shaped — only this bread is a rich, warm brown on the inside. That’s because it’s made from 100% whole wheat flour.

As founder and owner of Willow Creek Farms Pantry, DeWitt sells 3-pound bags of stoneground flour made from two Oklahoma State University wheat varieties, Butler’s Gold and Big Country, a hard ...