I commonly will either use whole wheat flour, white whole wheat flour, or whole wheat pastry flour. This was very helpful, I ordered cake flour and got pastry flour. Cake flour is the most finely milled flour you’ll find, with a similar level of protein content to pastry flour. Pastry flour is similar to cake flour, but has a slightly higher content of gluten. Once in a while, you might notice a wild card and see that a recipe calls for pastry flour, instead. You broke it down in easy to understand terms and the whole gluten development and importance of the proper flour makes a lot more sense to me now. Cake flour, all purpose flour and bread flour are the three types of flour that you’ll most often see when reading through recipes. What is the difference between cake flour and pastry flour? Cookies, piecrusts, muffins, quick breads, and scones all do well with all-purpose flour. I have a wonderful recipe for pound cake which calls for SELF-RISING CAKE FLOUR. My guess from what you are saying is that I might do well to use 3 parts whole wheat pastry flour to 1 part white bread flour for cakes. I know not to use it in my sourdough breads, but I very rarely make cookies, waffles, pancakes or muffins. It is also bleached, which affects the flour by causing the flour molecules to repel liquid, bind fats more efficiently and stabilize the gas bubbles produced by the raising agents. All-Purpose Flour vs. Nov 1, 2015 - Dear Kitchen,I’m confused about the difference between pastry flour and cake flour? Storage & Availability. Read on for some expert cooking advice from Yankee Food Editor Amy Traverso. This is because gluten is enhanced by protein and a large percentage of gluten can result in a harder baked good. This post was first published in 2014 and has been updated. Storage & Availability. You can use it, but it might make some cookies a little crumbly since it doesn't give as much structure as the all-purpose. Cake flour is considered good for recipes having high sugar-flour ratios. Click here to see several different options. — Amy Traverso. It’s all a matter of degree. Pastry flour is a high-starch and low-protein flour. Cake flour is used in cake-making. Wet Brining A Turkey vs. Dry Curing | Thanksgiving Advice, The Difference Between Light Brown Sugar and Dark Brown Sugar |, The Difference Between Lemon Rind and Zest |, A Visit to the King Arthur Flour Baking Education Center, difference between cake flour and pastry flour, difference between light brown sugar and dark brown sugar, Yankee Magazine’s Ultimate New England Winter Guide, Yankee Magazine’s Ultimate New England Summer Guide, 63 Reasons Why We Love the Cape & Islands, Yankee Magazine’s Ultimate Guide to Autumn in New England, Get Rid of Skunk Odor | Methods to Deskunk Your Dog, 10 Prettiest Coastal Towns in New England. This helps the elasticity necessary for holding together the layers with lots of butter, such as flaky croissants, puff pastry, and pie crusts. Wheat comes in hard and soft varieties. If you are using all-purpose flour in a cake or piecrust, be sure to stop mixing just when everything comes together. What is pastry flour and what is it used for? According to Baking 911, you can mix 1 cup of cake flour and 2 cups of all-purpose flour and get a good close protein mix to use for pastry flour, although this is not always a completely reliable substitution. After all, who wants a rubber piecrust? With an 8 to 9 percent protein content, pastry flour falls in between all-purpose flour and cake flour. Sometimes a mix of cake flour and all-purpose flour is used in place of pastry flour. Although cake flour isn't far behind. The Difference between Cake Flour and Pastry Flour | Yankee Kitchen. Meredith Videos . 22,846 views .7 months ago. Cake Flour If leavening is required, add 2 1/2 tsp. Use either substitute to replace 1 cup of pastry flour. The low protein count creates a moist, fine crumb and fluffy texture in cakes and muffins. The pastry flour has eight to nine per cent of protein. The amount of protein does play an essential role in cake making. The cake flour has protein ranging from five to eight per cent. Cakes will be light textured and high rising, while pastries will be nice and flaky. Instead of buying pastry flour or using Wondra as a substitute, it’s super easy to simply make your own pastry flour using all-purpose flour and cake flour. Pastry flour has a finer texture, but lower gluten than AP, by comparison. They say that a good pastry flour substitute is a mix of all purpose and cake flour, actually. Can I use them interchangeably?Thanks,Rita (To All Good Questions)Dear Rita,It all has to do with protein.Pastry flour contains 8.5% – 9.5% protein, which is low relative to all purpose (10% – 12% protein) and bread flour (12% – 13% pro… Wondering what the difference between cake flour, bread flour, and pastry flour is? Pastry flour has eight to nine per cent of proteins. I’m trying to find a way to use this flour! Or trying to figure out which one to use? All-purpose flour All-purpose flour, or plain flour, is the most common flour used in baking. Pastry Flour - Pastry flour is a compromise between all purpose and cake flour, with about 8-9% protein content. Pastry Flour. Thank you for explaining this so clearly. Plus how to "make" cake or self-rising flour when you don't have any on hand. DifferenceBetween.net. Bonus: Bleached vs… Tip. Pastry Flour - Pastry flour is a compromise between all purpose and cake flour, with about 8-9% protein content. 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