Use normal whole wheat flour in place of pastry flour?

Switch the measurement for the ap and whole wheat flour so AP is two cups and whole wheat is 1 1/4 cups.  If it seems a little dry, add a tablespoon of milk to the dough at a time until it's all incorporated.  Should work.

Just note that whole wheat flour is not as refined as the pastry flour would be and soaks up a good amount of moisture.  I often substitute up to half of my AP flour in a recipe with whole wheat flour and usually have to add a smidge more moisture.

Good luck.  

 

I do not believe 100% whole wheat flour will give you the result you are after, in  my experience, the all-purpose flour is ESSENTIAL! You might get away with not using whole wheat pastry flour though, IF you use the all-purpose called for.
 

 

To "lighten up" regular white flour some bakers will add cornstarch. I don't know if that would work with WW flour but it might be worth a try. Like Pete says, using 100% WW flour will give you a dense product.

 

terestrife,

  You will not be able to use straight WW flour. Please don't waste you money and time.

panini

 

Try using King Arthur's Irish Wholemeal Flour.  Like pastry flour, it is VERY LOW in protein content and not like standard whole wheat flour which tend to be high in protein.

 

I would suggest that a trip to the grocery store is in order then.   Sorry..missed that part.  I would have said no...you cannot.

 

Not believing that. It's not 100 WW flour.

You know when you yank someones chain they might try it and waste their money and time.

 

would never call you a liar. Just yankin a chain :