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.