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What to do with pastry flour?

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EggyEggoo Mar 26, 2013 03:52 PM

So I just did my big pantry shopping trip. I had cake flour on the list, but the store I went to didn't have any, so I bought pastry flour.

As I understand it, it's a low-protein flour (lower than AP/not as low as cake), but cannot be used interchangeably. Anyone know how to best use it as a substitute in recipes, or any recipes where it's really worth using?

Thank you!

  1. visciole Mar 26, 2013 05:36 PM

    It's also good for making crackers, which, I have recently discovered, are surprisingly simple to make.

    Actually I use whole wheat pastry flour for most of my baked goods.

    1 Reply
    1. re: visciole
      e
      EggyEggoo Mar 26, 2013 05:44 PM

      Crackers! That's something I've been meaning to try, so I guess it was a happy accident. Do you by chance have a recipe you've had success with?

      When you use pastry flour in your baked goods, do you just swap it 1:1 for whatever flour is listed in the recipe?

    2. chefj Mar 26, 2013 04:41 PM

      You can use it like cake flour with very little change in the final product.
      You find it called for in Pastry(Pie or Tart Doughs) recipes most often. Where the extra Gluten helps to make a stronger Dough.

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