What makes pastry flour different

What is Pastry Flour? Print Print Recipe. Pin Recipe. Instructions: Mix or sift the two flours together, until well incorporated. Notes Both homemade substitutes have protein percentages that are comparable to pastry flour. The nutrition facts are based on using unbleached all-purpose flour and cake flour. Sign up for my newsletter. Leave a Reply Cancel reply Your email address will not be published. Hi, I'm Erin Take a tour of my frugal home, and find new tips to put to work in your frugal home.

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Monthly Membership. Pastry flour is milled to a finer texture than all-purpose flour, and is made with soft wheat for a lower protein content, which helps baked goods like pie crusts and pound cake recipes produce very tender results and a fine crust. Avoid using pastry flour for anything that demands structure, like bread doughs or pastas. It is almost always bleached, which contributes to its ability to bake to a very high rise.

Use it in places where a highly-risen, tender result is desired, like sponge cakes. Bleached flours are treated with chemicals like chlorine or benzoyl peroxide, that damages the starch and protein content. I barely have room in my pantry as it is. Doesn't all-purpose flour work well enough? Oh, and cake flour: what's that? Well, trust us: Pastry flour is worth knowing about and using if you like to bake.

Keep reading for everything you need to know. For pastries like biscuits , scones , pie crusts , and quick breads , a lower protein count means a lighter, flakier dough. Protein count is equated with the amount of gluten in flour; the higher the protein count, the more gluten in your flour, which will result in a denser dough.

As you mix dough, the gluten in the flour aka the protein binds together and becomes tighter.