Answer :So-called pastry flour, also known as Graham flour, is milled from soft wheat thats lower in protein than regular wheat. The resulting flour weighs less than standard whole-wheat flour-it takes 1/3 cup to weigh 30 grams, compared to 1/4 cup of the same manufacturers non-pastry whole-wheat flour-and has slightly fewer calories by weight (100 in 30 grams, versus 110). Besides being lower in protein (3 grams per serving versus 4) and therefore lower in gluten, whole-wheat pastry flour is similarly lower in fiber (3 grams instead of 4). Despite these small nutritional differences, whole-wheat pastry flour is still a better choice for cookies, pie crusts and hearty cakes than all-purpose or cake flour made from refined wheat.
