May 10, 2017

The Best Ways on How to Make Pastry Flour

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Baking doesn't only have delicious outcomes, but it's also an awesome hobby that helps you learn how to be patient and organized with your work. You get to experiment and try out a lot of pastries and baked goods, to the delight of those with sweet tooths! But when baking, you'll need the right ingredients, one of which is pastry flour. If you require knowing how to make pastry flour, then there are several recipes and methods on making this essential ingredient for your future recipes.

To help you out, I show you how to make pastry flour and other facts you need to know about this vital ingredient.

What is Pastry Flour?​

Before we go into learning how to make pastry flour, what is it in the first place?​

You may know about all-purpose flour, used for a lot of recipes other than baking. But there are three types of flour, which is bread, cake, and all-purpose flour.

While we can say pastry flour is similar to cake flour, they aren't the same. Pastry flour is high in starch while low in protein, meaning it has a protein content of both cake and all-purpose flour, which is 8% and 11%, respectively.

Here are the protein contents of the various types of flour:

  • Bread Flour: 14-16%
  • All-Purpose Flour: 10-12%
  • Pastry Flour: 9%
  • Cake Flour: 7-8%

The EXACT amount of protein found in the different types of flour will depend on the country and brand you purchase. So if you need your baked goods light and airy, search for a pastry flour with lower protein content and make sure to read the label. For a chewier and dense consistency, all-purpose flour is the ideal choice.

It's important to use this type of flour for pastries and other baking recipes to produce a tender and moist outcome. The low-protein content will create less gluten, so you get light and airy cakes or other baked goods.

You can find variations of the pastry flour, either gluten-free, regular or whole-wheat pastry flours, which makes your baked goods even finer and softer.

Pastry flour should not be substituted with cake or all-purpose flour since this will affect the texture and feel of your pastry. While you can't find it in all grocery stores, you can usually find it in larger supermarkets or specialty baking stores. You can also find it sold online by reputable shops.

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The Three Ways on How to Make Pastry Flour​

Like mentioned, you can easily purchase pastry flour in your local or online shops. But what if you ran out of pastry flour or need another variation of pastry flour (such as gluten-free) and can't find it in any store near you?​

​It can be frustrating being short of flour while you're already baking, so I'll show you the quick and easy recipes to creating your pastry flour:

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Cake Flour and All-Purpose Flour

Because pastry flour has the protein content of cake and all-purpose flour, it's best to combine both equally to create an appropriate substitute.

What You Need:

  • 3/8-cup of all-purpose flour
  • 5/8-cup of cake flour

How to Proceed:

  • Mix in both of the flours together evenly. Make sure you measure out the flours precisely. Take note that this creates one cup of substitute pastry flour. Add or lessen the amounts if required.
  • Another option (which requires less exact measuring) would be half a cup of all-purpose flour with half a cup of cake flour. Mix it together and add in more if necessary (remember to follow the 1:1 ratio).

Note: If you want pastry flour that is WHOLE-WHEAT, then you can interchange all-purpose flour with whole-wheat flour and cake flour together instead. While you can use regular whole-wheat flour, take note that the results will be denser and chewier.

All-Purpose Flour and Cornstarch

This method is another good solution to creating pastry flour, especially if you only have all-purpose flour at home. The cornstarch would lessen the protein content of the all-purpose flour. But take note that there is still extra protein, so expect your baked goods to have a tougher consistency.

What You Need:

  • A cup of all-purpose flour (MINUS two tablespoons)
  • Two tablespoons of cornstarch

How to Proceed:

  • Just like the first procedure, make sure to mix both ingredients thoroughly.
  • If required, double or triple the mixture.

Note: Again, if you want a whole-wheat pastry flour mixture, then substitute the all-purpose flour with a whole wheat version.

Gluten-Free Pastry Flour

For those who follow a gluten-free diet, this is an ideal recipe that will follow your diet while creating the light and airy cakes you desire.

What You Need:

  • 400 grams of white rice flour
  • 300 grams of tapioca flour
  • 150 grams of cornstarch
  • 100 grams of millet
  • 50 grams of milk powder

I recommend that you accurately measure everything with a digitized kitchen scale to get the exact amount of these ingredients to get the desired results.

How to Proceed:

  • Add all the ingredients into a large mixing bowl or container. I recommend you to use a large jar if you have no container.
  • Shake all the ingredients together until everything is mixed well and combines into one color. If you are using a mixing bowl, then whisk everything together until you get an even color and consistency.

​Tips for Making and Using Pastry Flour

Once you have your pastry flour ready, here are some tips to follow when you plan on using pastry flour for your recipes:​

  • If you use the gluten-free pastry flour, then use 140 grams of the mix for every cup of all-purpose flour needed.
  • Before adding the flour to your batter for baking, make sure to sift it thoroughly until it is a soft and powder-like form with no lumps.
  • Measure your flour accurately to avoid your pastries from becoming too dense. Pack in the flour in your measuring cup and level it off to make sure you have the exact amount. If not a measuring cup, then an accurate weighing scale will do.
  • When storing pastry flour, keep it in an airtight container or bag in a dry place (away from the sun) and at room temperature. Take note that the lifespan of flour is six months. You can prolong it for a few years through adding it in the freezer, but it's recommended to use it within one year.

​In Conclusion

When it comes to baking, you'll need to make sure that you have the exact and proper ingredients for the desired results. Whether you need gluten-free or a quick substitute for pastry flour, it's important to know how to make it so you can avoid hassling yourself if you happen to run out while baking.​

I hope that this article on how to make pastry flour helped you become more knowledgeable with what you need to enhance your skills in baking. So what are you waiting for? If you have to make pastry flour for your next project, then try these methods today.

If you enjoyed the article or would like to add some tips on how to make pastry flour, then comment down below. I would love to hear what you have to think.​

    Claire J. Ruiz

    I'm Claire, and my passion is cooking. I believe that food is what actually unites people and the dining table is where we set aside our differences. When we eat we become vulnerable because enjoying food requires a different level of trust and surrender to the person preparing your food. Sharing and enjoying food is one of the most intimate experiences in life.​

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