Is pastry flour the same as self rising flour?

Here's a breakdown:

* Pastry flour: Has a lower protein content (around 7-9%) than all-purpose flour, making it ideal for delicate pastries, cakes, and biscuits that require a tender crumb. It's softer and finer than all-purpose flour.

* Self-rising flour: Is all-purpose flour with added baking powder and salt. It's designed to be used in quick breads, biscuits, and other recipes where leavening is required.

Key Differences:

* Protein content: Pastry flour has less protein than self-rising flour.

* Leavening agents: Self-rising flour contains baking powder and salt, while pastry flour does not.

* Uses: Pastry flour is best for pastries and cakes, while self-rising flour is best for quick breads and biscuits.

Can you substitute one for the other?

You can't directly substitute one for the other.

* If you're using pastry flour in a recipe that calls for self-rising flour, you'll need to add baking powder and salt to the pastry flour.

* If you're using self-rising flour in a recipe that calls for pastry flour, you may end up with a denser, tougher product.

It's always best to follow the recipe instructions, as they are designed for specific ingredients and outcomes.