Substitute for pastry flour

Substitute for pastry flour - Calm senior woman and teenage girl in casual clothes looking at each other and talking while eating cookies and cooking pastry in contemporary kitchen at home

The recipe calls for pastry flour which I can't find here. I would like a substitution which results exactly the same dough as they show in the video.

doughpastry


Best Answer

Without knowing what you have available, it's difficult to give a recommendation. The common substitutions are:

  • a blend of all purpose and cake flours (either 50:50, or 5:3 favoring the cake flour)
  • a blend of all purpose flour and cornstarch. (2TB starch to a scant 1 cup of flour)

The first one will give you closer to what you're looking for. The second one might not be quite as tender.



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Substitute for pastry flour - Sliced Bread On Gray Surface
Substitute for pastry flour - Happy woman with rolling pin cooking at home
Substitute for pastry flour - Woman making pastry on table with flour


Quick Answer about "Substitute for pastry flour"

Substitute Pastry Flour with All-Purpose and Cake Flour To create the most reliable substitute for pastry flour, combine ½ cup of all-purpose flour with ½ cup of cake flour for every 1 cup of pastry flour needed.

Can you use regular flour instead of pastry flour?

Just use all-purpose flour in place of the pastry flour that's called out. Your recipe may not turn out quite as light and tender, but it'll still taste great. If anyone complains, send them to the store for pastry flour, the next time you run out.

What is the best substitute for 1 cup of pastry flour?

For every cup of cake flour called for in a recipe, measure out 1 level cup all-purpose flour.

How do I make regular flour into pastry flour?

For every cup of cake flour called for in a recipe, measure one cup of all-purpose flour, remove 2 tablespoons of the flour and then add the flour to a mixing bowl. Add in 2 tablespoons of cornstarch and whisk well to combine. Voila!


Substitution For Pastry Flour



More answers regarding substitute for pastry flour

Answer 2

Pastry flour is typically milled finer, and has a lower protein content. Low protein means less gluten, which will give a flakier result. If packaging in your area tells protein content then compare them and pick the one with the least protein. As for milling that probably won't make that much difference for what you are making.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Andrea Piacquadio, Mariana Kurnyk, Andrea Piacquadio, Klaus Nielsen

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