Daybreaks Pastry flour is stoneground using Soft White Wheat that we grow right here on our farm in Saskatchewan.
Soft white wheat is lower in protein and higher in carbohydrates than hard red spring wheat. This makes soft white wheat flour a better choice for making pastries, cookies, cakes, pancakes, and waffles. Soft white wheat flour is not a good choice for bread making as it has little to no gluten content. This is why we call our soft white wheat flour pastry flour.