A combination of regular whole wheat flour can be mixed with cake flour to replace whole wheat pastry flour. Whole wheat flour can also be substituted, but it is heavier.
Whole wheat pastry flour is similar to bleached white pastry flour, but it has a little of the bran and wheat germ still in it. This makes it a little bit heavy and gives it a coarse feeling, both in its raw state and after being cooked. For the closest substitute to whole wheat pastry flour, combine 1/2 cup cake flour with 1/2 cup whole wheat flour for each cup of pastry flour needed.
