Now, let's get to the fun part - substitutes! You can use all-purpose flour as a substitute, but keep in mind that it's got a higher protein content, so your baked goods might be a bit more dense. Another option is to use cake flour, which has an even lower protein content than whole wheat pastry flour - talk about a party in your mouth!
If you're feeling fancy, you can also try using oat flour or almond flour as a substitute. Just remember that these flours have a nutty flavor and a higher fat content, so they might change the flavor and texture of your baked goods. But hey, that's all part of the adventure!
