What are the benefits of pastry flour vs. all-purpose?

Answer jamie --- I would stay with the all purposeflour. I find that it's not so much the type of flour but rather the way the pie dough is put together that determines the flakiness of the crust. The lea... Read More »

Top Q&A For: What are the benefits of pastry flour vs. all-p...

Can you substitute all-purpose flour with pastry flour?

On One Hand: For Quickbreads and CakesPastry flour is a perfect substitute for all-purpose flour if you are baking softer, less glutenous things like cupcakes, cakes, pastries, brownies or cookies.... Read More »

Is graham flour used as a pastry flour?

Graham flour is often used as pastry flour. Also referred to as wheat graham flour, it has a course texture and is typically mixed with other flours as a source of added fiber.References:Paul's Gra... Read More »

How to Use All Purpose Unbleached White Flour Instead of Wheat Flour?

The difference between all-purpose bleached flour and wheat flour is in the milling process. Millers will grind out the germ (internal aspect of the wheat seed) and the outer shell called bran. The... Read More »

What is pastry flour?

According to O Chef, pastry flour is a low-protein flour used in pastries and other goods requiring the specific properties low protein content provides.Protein ContentPastry flour contains between... Read More »