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From: Deborah (
Subject:         Re: wholewheat pastry flour
Date: September 28, 2009 at 12:34 pm PST

In Reply to: wholewheat pastry flour posted by cec on September 28, 2009 at 5:00 am:


This substitution should be fairly easy.

For each cup of "wholewheat pastry flour"
you need for a recipe, use the following:

Measure out one cup of wholemeal flour
(strong flour), and remove two Tablespoons.

Replace the removed flour with two Tablespoons
cornflour (in U.S. called "cornstarch")

Mix together.
Multiply amounts as needed.

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