a day ago. I know not to use it in my sourdough breads, but I very rarely make cookies, waffles, pancakes or muffins. Thank you for explaining this so clearly. One of the main differences between cake flour and pastry flour is in the protein content. Your baked goods will be a bit tougher (due to the extra protein), but they'll still be quite good. Double or triple this substitute as needed to arrive at the amount of flour your recipe calls for. It has just enough protein to give the cake a little structure, but not enough to make it tough. pastry flour for the cake flour then all-purpose? Wheat comes in hard and soft varieties. This is because gluten is enhanced by protein and a large percentage of gluten can result in a harder baked good. If your dough then tears to easily or you need a slightly sturdier dough, use 2/3 all-purpose flour to 1/3 cake flour. On the other end of the spectrum, cake flour—made from soft wheat—has the lowest protein content of all flours (7-9% protein). With the gluten bands, doughs made with pastry flour are tender, and flaky and don’t hold together as firmly. Plus how to "make" cake or self-rising flour when you don't have any on hand. Tip. - Yummy! Though the texture of cake flour and pastry flour are almost the same, the pastry flour comes with a more pronounced texture. Cake flour has higher protein content than pastry flour. Correction: for DARK cakes. It also has higher gluten content than cake flour, giving it more elasticity. Availability. It can also be ordered online. Cake flour also absorbs more liquid and sugar than all-purpose flour, which guarantees a super moist cake. Can I use them interchangeably?Thanks,Rita (To All Good Questions)Dear Rita,It all has to do with protein.Pastry flour contains 8.5% – 9.5% protein, which is low relative to all purpose (10% – 12% protein) and bread flour (12% – 13% pro… Yahoo TV SEA ．61,243 views ． a day ago. Use either substitute to replace 1 cup of pastry flour. All-purpose flour and other common flour types explained, including cake flour, self-rising flour, bread flour, and pastry flour. Even though they may seem identical at first glance, there are major differences between the two. My guess from what you are saying is that I might do well to use 3 parts whole wheat pastry flour to 1 part white bread flour for cakes. No they are absolutely not the same. Pastry Flour. If it is 00 for pizza/bread, I'd expect a small chance of success - it doesn't have as much gluten as bread flour, but it seems to me comparable to American AP in terms of gluten content. What is pastry flour and what is it used for? All-Purpose Flour vs. It has sufficient protein to prevent the cake from becoming tough; it provides it with a bit of structure. For starters, bread flour has more gluten in it so for all of us who avoid gluten as much as possible, be wary. Self rising flour would typically be the same as All Purpose flour with a little salt and baking powder in it. Pastry flour has a finer texture, but lower gluten than AP, by comparison. 2.Cake flour has protein ranging from five to eight per cent. Use a ratio of 50% all-purpose flour to 50% cake flour for a tender dough. So what is gluten? It is almost always bleached, which contributes to its ability to bake to a very high rise. Can we air-fry ice cream? For heartier baked goods, skip the cake flour and use a more substantial type of flour with a higher protein content. This fine-textured flour produces delicate cakes and pastries that are both tender and crumbly. Video on Theory of Three Basic Flours used in a small Bakeshop. I don’t want to waste this flour. Cake and Pastry Flour: You may be sensing a theme here with how these flours are labeled. This makes it suitable for croissants and puff pastry, where layers of crust are needed. Hot Items. It is a finely milled, very low protein flour (usually 8-10% protien levels) which is used for cakes. I’ve never been to a supermarket that doesn’t carry it. Cake and pastry flours are going to create a runnier cookie that won't stick together. Pastry flour is a high-starch and low-protein flour. Avoid using pastry flour for anything that demands structure, like bread doughs or pastas. Pastry flour is used more for the preparation of pastries, muffins, cakes, cookies, and pie crusts. Unlike pastry flour, cake flour is chlorinated and also bleached. Prabhat S. "Difference Between Cake Flour and Pastry Flour." It’s a protein structure that makes dough both firm and elastic — think of a well-kneaded bread dough and how it feels like a big rubber band. As Cooking Light points out, “All-purpose flour weighs about 4.5 ounces per cup while cake flour weights about 4 ounces per cup.” (Remember, there is a right way to measure flour.) As a result, cake flour is best for making ultra-light baked goods, such as angel food cake and chiffon cake. Since its gluten proteins are very weak, cake flour is often used to make soft, tender baked goods like cakes, pastries, or biscuits. additional cake flour to the bowl for a total measurement of 1 1/8 cup flour. All-purpose flour has about 11% protein, cake flour has 7 to 8%, and pastry flour comes in with 9% protein. SWAPS: Food Network notes that you can make your own pastry flour by mixing together 1 1/3 cups all-purpose flour with 2/3 cup cake flour. Substituting flours with different protein contents can get a little tricky. After all, who wants a rubber piecrust? 3.In terms of the presence of starch, cake flour has more starch. Wrong! baking soda to the cake flour. You can also use cake flour to make pastries or desserts that are light and fluffy. All-purpose flour has about 11% protein, cake flour has 7 to 8%, and pastry flour comes in with 9% protein. So now I know I can still use it for cakes. Pastry flour is made with “soft” flour, meaning it has much less protein content and produces less gluten. Which will give your cake a vibrant look and fluffy touch. When compared to cake flour, the pastry flour absorbs less liquid. Flours such as cake flour and pastry flour are also better for making these recipes because of their sugar content, with much higher sugar content these flours ensure minimal chance of collapse with thinner doughs. Plus, cake flour is bleached to further weaken its proteins. If you don't have the flour called for a recipe on hand, make sure you look at the recipe first before switching flours. What is the difference between cake flour and pastry flour? This setting should only be used on your home or work computer. 7.When the cake flour gives a white-and-bright appearance to the recipes, the pastry flour gives a light texture. Pastry Flour. Dense protein gives you thicker and chewier baked items. Cake flour is a finely ground flour made from soft wheat that’s commonly used in American recipes. Read on for some expert cooking advice from Yankee Food Editor Amy Traverso. Or trying to figure out which one to use? Once you add water (or any other low-fat liquid) to flour, gluten bands start forming and the more you knead or stir the dough, the more these elastic bands start connecting. Pastry flour has eight to nine per cent of proteins. All-purpose flour, which is a blend of hard and soft flours, falls in the middle of this gluten spectrum, and it works well in most baked goods.