Soft White Wheat

Soft white wheat is a low-protein wheat with a crumbly kernel and pale bran, grown mostly in the Pacific Northwest. It's used for cakes, cookies, crackers, flatbreads, and noodles, and it's the usual grain behind whole wheat pastry flour. It gives tender, delicate results, but it doesn't have the gluten strength for a tall hearth loaf on its own.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Keep a bucket of soft white berries next to your hard wheat. Fresh-milled soft white makes some of the best whole grain muffins, pancakes, and pie crust you'll ever eat.