(BUT it has been a while!) Kamut flour makes a good substitute for both spelt flour and wheat flour in breads and pastries. Enter whole-wheat pastry flour. Cake flour is a finely ground flour used in many (but not all) cake recipes. My tests have shown that if you use whole wheat pastry flour in a recipe it can be no more thatn 1/3 of the total flour amount. According to Baking 911, you can mix 1 cup of cake flour and 2 cups of all-purpose flour and get a good close protein mix to use for pastry flour, although this is not always a completely reliable substitution. It bakes tender pastries, chewy cookies and is an excellent solution for pie crusts. Also, the recipe calls for yeast and I need to know if the cake flour, which is "self-rising" would have anything to do with the amount of yeast put in. Whole wheat pastry flour is similar to bleached white pastry flour, but it has a little of the bran and wheat germ still in it. Cake or pastry flour can also be used in an equal amount to all-purpose flour in the recipe, so it is a no-brainer when swapping it in. Whole wheat flour (100%) can have a denser, more course texture than all-purpose flour. For the closest substitute to whole wheat pastry flour, combine 1/2 cup cake flour with 1/2 cup whole wheat flour for each cup of pastry flour needed. It’s a good substitute and it brings out the thickness in the texture. We don't advise substituting more than 1/4 cup potato flour in a typical bread or roll recipe calling for about 3 cups of flour. What Does Protein Have to Do With Flour? If you substitute potato flour for bread flour, you may notice your bread rises slightly less high. This means that it is similar to, but not the same as, cake flour. All-purpose flour is most frequently used, then white flour combined with many other ingredients to make a good pastry. Since one of the principle uses of cassava flour, at least in the US, is as a substitute for wheat, I thought it might help to compare the nutrients in cassava flour to whole wheat flour. How to make homemade pastry flour: Instead of buying pastry flour or using Wondra as a substitute, it’s super easy to simply make your own pastry flour using all-purpose flour and cake flour. Meaning you gave to add 2/3 of AP flour. It contains 8-9% protein. Use a ratio of 50% all-purpose flour to 50% cake flour for a tender dough. Using regular whole wheat flour in place of whole wheat pastry flour is not a good idea. There are many types of flour and people tend to use flour-based mostly on their diet. Another viable sorghum flour substitute, amaranth flour is gluten-free and mildly flavored while also full of essential nutrients. Read the substitute for whole wheat pastry flour discussion from the Chowhound Home Cooking, Wheat food community. The question is can I use cake flour and/or all-purpose self rising flour as a substitute for pastry flour? Pastry Flour. If you're fresh out of puff pastry, you can make several reasonably good substitutions that can achieve similar flakiness and height. We suggest that when you are shopping you look for an all-purpose flour with a lower gluten content (such as Gold Medal flour). If pastry flour is unavailable, substitute equal parts all-purpose flour and cake flour. This makes it a little bit heavy and gives it a coarse feeling, both in its raw state and after being cooked. metric conversions → Wheat Flours Email. Cake flour also absorbs more liquid and sugar than all-purpose flour, which guarantees a super moist cake. It binds the baked goods in a somewhat similar fashion to gluten. Substitute for whole wheat pastry flour. Based on the USDA data, whole wheat flour is much higher in most nutrients, especially protein, fat, fiber, B vitamins, and minerals. substitute for whole wheat pastry flour. However, less delicate baked items such as muffins, coffee cakes, biscuits,scones and breads are very whole wheat flour friendly. Pastry Flour. For this substitute, you need: 11/2 cup spelt flour per cup of whole wheat flour. Substitute for Whole Wheat Pastry Flour. Join the discussion today. It’s also low protein, between 9 and 10% which makes it a good fit for pastry. Pastry flour is a low-protein flour, made from soft wheat. Another alternative is to use 2 tablespoons of cornstarch for every 7/8 cup of all-purpose flour … Pastry flour is a low-protein flour designed to make pastries lighter and more delicate than those made with all-purpose flour. How to substitute: Substitute 1:1 for other gluten-free flours. This is flour that will improve the texture of the goods that you are baking. Pastry Flour. A type of pastry flour milled from fine-textured soft wheat. Enter Pastry Flour Blend, pastry flour whose protein level (10.3%) is high enough to support a certain degree of high-rising structure, yet still low enough to make tender pastries. Pastry flour is a high-starch and low-protein flour. Keep your recipe in mind when selecting a puff pastry substitute, since each substitute has its own strengths and weaknesses. The more gluten in the flour the chewier the product will be. The fine flour — ground from the tiny seeds — almost dissolves in baking, giving it a slightly gelatinous quality. Pastry flour is found in most grocery stores. Pastry flour can be used in a number of classic recipes like biscuits, cinnamon rolls, pancakes and pie crust dough. Whether you are making pastry, cookies, cakes, or other types of desserts, there are many types of flour to use to make the perfect dish. Pastry flour creates a thick consistency due to which it is deployed in a small quantity, i.e., 8-9% to maintain the balance, texture, and flexibility of the dish. The resulting flour is more healthful than regular pastry flour but the final product will not be as light. To substitute for one cup of pastry flour, fill a one-cup measuring cup with all-purpose flour, then remove one tablespoon, replace it with cornstarch, and sift well. My mom always had a box of cake flour in the fridge. Equivalents. Another gluten-free flour for baking that is actually very popular. Whole wheat flour is another good substitute as we mentioned, but if you don't want the recipe to get too dense, you will need to add in white flour too. December 4, 2013 by joythebaker 50 Comments. For this substitute, you need: 1/4 cup pastry flour per cup of whole wheat flour. It’s actually a very good alternative to traditional wheat flours when you are baking. With an 8 to 9 percent protein content, pastry flour falls in between all-purpose flour and cake flour. Provides information about flour-substitutions while baking. Per cup of pastry flour, substitute 7/8 cup all purpose flour + 2 tablespoons of corn starch. The easy answer is yes but they won’t bind together as well because there is less gluten in pastry flour, about 9%. Best Used For: Sponge cakes, pound cakes, layer cakes, angel food cakes, muffins, and biscuits. You might recognize cake flour as that ever-present box in the back of your parents’ refrigerator. 2. Substitute potato flour 1:1 by volume, for the all-purpose, whole wheat, or bread flour called for in the recipe. If you’ve got a bag of our blend stashed away and thought it was only good for biscuits and pie crust, think again: this silky flour makes wonderful pull-apart pan bread, like our Cinna-Bites . Refrigerated Croissant-Style Dinner Roll Dough. Bread flour can be used to whip up things usually with made plain or self-raising flour, but the results will be a bit heavier. The amount of protein in a flour determines how much gluten there is. We like Bob’s Red Mill Pastry Flour and Arrowhead Mills Pastry Flour. Substitute for Pastry flour. As a flour, teff is nearly miraculous. If you do not have al purpose flour, cornstarch or arrowroot to use in place of cake flour, pastry flour is the next best option. Pastry flour does have less gluten than a straight all purpose flour but still has about 11% protein while cake flour only has 8% protein. Flour substitution is not as easy as simply using any other flour instead of all-purpose flour in a given recipe. Spelt Flour. I am making cinnamon buns that call for pastry flour. The more protein in a flour, the more gluten there will be. 1 lb pastry flour = 4 cups unsifted. It is unusually high in calcium. Pastry flour is a good balance between all the flours, producing baked products that are flakey and tender. So depending on the brand you use, some all-purpose flours will have protein contents closer to bread flour (usually 13-14%) and will make good bread but may cause pastry to shrink more. Nutrition Information For Pastry flour. It is an ancient grain that has fiber, protein, and high levels of various minerals. There are many gluten free flour blends and individual gluten free flours available in good retailers to substitute wheat flour in baking. Tapioca Flour. That may not sound like a big difference, but less protein, means less gluten, and for bakers, that translates into baked goods that are lighter and more tender. As a substitute in breads, it can often work out well, but in baked goods such as cookies and muffins, the final product may not taste as close to the original as you had hoped. It falls somewhere between the (average) 8% protein content of cake flour and the 10-11% protein content of all purpose flour. It is similar to white pastry flour with some of the bran and wheat germ retained. Because regular whole wheat flour is milled from hard wheat, the flavor and texture is not suitable for baking cookies, muffins, etc. Baking 101: The Best Cake Flour Substitute. Let’s talk about cake flour! When baking breads, knead kamut flour more thoroughly than you would dough made with spelt flour. This will produce a tougher pastry or cake than pastry flour. To substitute for one cup of pastry flour, fill a one-cup measuring cup with all-purpose flour, then remove one tablespoon, replace it with cornstarch, and sift well. I wish there was a way to use all fiber-rich flours but unfortunately you will always need AP or Xantham Gum to alternate flours provide the gluton needed for baked goods. Maybe that’s just me. Pastry Flour. 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