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.
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.
ALL-PURPOSE FLOUR AND CAKE FLOURMix 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.
ALL-PURPOSE FLOUR AND CORNSTARCHSince 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.
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.
By following just a few simple steps, you can avoid baking flat cookies. When carefully measuring your ingredients and making sure everything is the proper temperature, you can have amazing homemade cookies. Find out more tips and tricks to bake the perfect cookie in the link below.