Different types of flour have different protein contents; all-purpose flour has about 10 to 12 percent protein while cake flour has about 5 to 8 percent. Pastry flour falls right in between, with a protein content of 8 to 9 percent.
Pastry flour is used to make pastries, biscuits, pie crusts, cookies and other baked goods that are meant to be tender.
High-starch, low-protein pastry flour is similar to cake flour but produces foods with more texture and body.
Pastry flour is soft and ivory-colored and is made from soft wheat flour. Few supermarkets carry it, but it can be found at health food stores and specialty baking stores.
Making Pastry Flour
You can make your own pastry flour by combining about one part all-purpose flour and one part cake flour.
Don't substitute all-purpose flour or cake flour when a recipe calls for pastry flour. You risk altering the outcome of your food.
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