What are the different substitutions for pastry flour? In this article, here are a few alternatives that you can use to replace pastry flour. Each one is giving a distinct texture to your baked goods. Essentially, pastry flour has a higher protein content than cake flour. On the other hand, it has a lower protein content than all-purpose flour.
Using pastry flour in your baked goods results in a light and flaky texture. Likewise, it is best used when making biscuits, cookies, and dough. However, if it is unavailable at home, then you can resort to other types of flour. Overall, all these alternatives are suitable substitutions for pastry flour.
What are Pastry Flour and its Uses?
Pastry flour is a low-protein flour meant for pastries and scones. Also, it is ideal for making biscuits, cookies, pastries, and other light baked goods. Likewise, it produces airy or flaky recipes since it is favorable to use when making pie crust. In contrast, other flours with more protein content like bread flour produce denser, chewier, and tougher baked goods.
Pastry flour is a soft flour made from soft wheat. It has approximately 8-9% protein. For this reason, it means less gluten; as a result, more tender and lighter baked goods. Usually, it is leavened with baking powder or baking soda. It is not ideal to use when leavened with yeast because it does not have sufficient protein to make the elasticity that yeasted baked goods need.
Moreover, substituting pastry flour can be difficult because other flour alternatives have higher gluten content. That is why looking for its substitution can be a challenge. It can be done. However, it requires a little more than what it is in your pantry already.
Substitution for Pastry Flour
You can use the all-purpose flour required in the recipe for pastry flour. It is created from a mixture of low-gluten soft wheat and high-gluten hard wheat. Likewise, it comes in two kinds, unbleached, which is bleached flour. However, it is bleached naturally as time goes by. And the other type is bleached, which is flour that is bleached chemically. Because of this, it is a fine-textured flour with a protein content of 10 to 12 percent.
On the other hand, cake flour is a finely ground flour from soft wheat with a lower protein content of around 5 to 8 percent compared to all-purpose flour. On the other hand, all-purpose flour is commonly 10 to 13 percent protein content. Because of this, it makes good results in your baked goods. Likewise, the low protein content in cake flour allows it to make the lightest cakes among all other flour types.
All-purpose Flour and Cake Flour
Mix 2/3 cup of all-purpose flour for every 1/3 cup of cake flour as a substitution for pastry flour. Doing this will provide you with flour that nearly resembles pastry flour. Cake flour is ideal for achieving a smaller crumb and lighter, finer texture in cakes than all-purpose flour. Even though cake flour contains less gluten than all-purpose flour, it is not gluten-free, unlike pastry flour. Doing this will not have a big impact on the recipe because there is a little difference in the protein content.
If you do not have all-purpose in your pantry, you can always use cake flour alone by adding two extra tablespoons of cake flour to the recipe. And if cake flour and cornstarch are unavailable at home, then use all-purpose flour. Although it may not become as tender and light, however, it still tastes delicious.
All-purpose Flour and Cornstarch
Since cornstarch is gluten-free, it is the best substitution for pastry flour. Besides, using it as an alternative will maintain the tenderness and gluten level of the baked good. To replace 2 cups of pastry flour, use 1 3/4 cup of all-purpose flour and 1/4 cup cornstarch. As a result of this mixture, it will result in lower protein content compared to all-purpose flour. Doing this creates more tender baked goods that closely resemble pastry flour. Also, cookies and cakes will be as delicate.
Substitute a teaspoon and a cup of whole-wheat flour if the recipe needs a cup of whole-wheat pastry flour by doing this will add protein. Also, whole-wheat pastry flour is a better alternative for all-purpose flour. It gives a richer nutty taste because of the presence of the bran. Moreover, it gives starch and gluten for the structure of the baked goods. And it absorbs moisture since it has pentosans that help to bind up to create a coherent structure. It is healthy because it contains high dietary fiber along with minerals, vitamins, and proteins.