Flour Power - Pastry (part 3)



Pastry Flour

Pastry flour is made from soft winter wheats that have a low protein percentage, ranging from 8.5% - 9.5% protein. This type of flour does not absorb as much liquid as other flours do, and is the preferred flour for delicate items that do not have as high of a sugar to flour ratio - such as pie crusts, pancakes, and biscuits.



Substitution options:


Option 1- Full substitution using Cake Flour:

To substitute, add 1 teaspoon of vital wheat gluten to the bottom of a 1 cup measuring cup, then fill the remaining space with cake flour for every cup of pastry flour. Whisk the flour and gluten together, then sift the blend to ensure it is thoroughly mixed.

Option 2- Full substitution using a blend of All Purpose Flour & Cake Flour: 

To create a blend that is comparable, combine 1/3c cake flour and 2/3c all purpose flour for each cup of pastry flour.

Option 3- Full substitution using Bleached All Purpose Flour:

To substitute, add 2 tablespoons of cornstarch to the bottom of a 1 cup measuring cup, then fill the remaining space with all purpose flour for every cup of pastry flour. Whisk the flour and cornstarch together, then sift the blend ensuring it is thoroughly mixed.

Note - While this option will work without cornstarch in a pinch (using a cup of all-purpose flour minus two tablespoons), using all purpose flour combined cornstarch will produce a better result.



This is the third part of the Flour Power series, where we are examining the differences between flours and establishing multiple substitution options that can be used in a baking crisis. Once the selected parts are released, the complete course will be posted in our MGM online cooking school, complete with consolidated information, additional flour analysis, tips, substitutions and printable quick reference sheets.


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