What Is Pastry Flour?

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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.

Use

  • Pastry flour is used to make pastries, biscuits, pie crusts, cookies and other baked goods that are meant to be tender.

Description

  • High-starch, low-protein pastry flour is similar to cake flour but produces foods with more texture and body.

Identification

  • 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.

Warning

  • Don't substitute all-purpose flour or cake flour when a recipe calls for pastry flour. You risk altering the outcome of your food.

References

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