More Baking Basics. Post photos of lip-smacking food or share your recipes. Cake Flour Cake flour is made from the soft quality of wheat. My mama and grandmother were both professional bakers so I'm always trying to live up to them!
And what about whole wheat pastry flour? Porridge Vs. Can't stop most days. You can typically replace all-purpose flour with pastry flour with a 1: Pasty flour is a great choice for many baked goods, including cakes, cookies and muffins — just to name a few.
Learn how to use swap-outs for:. The protein from equal proportions of all-purpose flour and cake flour meet in the middle to create perfect pastry flour. Pin FB ellipsis More. Close Share options.
This makes it suitable for certain recipes like biscuits and pie crusts. Pastry flour is usually not a good choice for bread recipes, which typically benefit from the elasticity of a higher protein flour, such as bread flour. Pastry flour falls in the middle with a protein content around 9 percent.
Pastry flour is a low-protein, specialty flour that is ideal for baked goods. Cake and Pastry Flour: We're just talking about white wheat flours right now—we'll save a discussion of whole wheat, rye, buckwheat, spelt, and various nut flours for another time.