Do you have difficulty finding pastry flour for your baking needs? If you do, then you’re reading the right article. Here in this article, I’ll teach you how to make pastry flour in three ways.
Pastry flour is a soft flour with low protein and high starch content. One day, I can’t find pastry flour in our local store so I resorted to making my own. I thought of sharing the methods below.
Using All-Purpose Flour And Cake Flour
The first way to make pastry flour is to combine all-purpose flour and cake flour. This is the best option because it will make flour that has almost the same protein content as pastry flour. To make two cups of pastry flour, here’s what you’ll need:
You’ll need about 1-1/3 cups or 120 grams of all-purpose flour to make pastry flour. I use unbleached all-purpose flour to keep away from chemical agents. But if all you have is any kind of all-purpose, then it’s totally fine
The cake flour will help reduce the gluten content of the pastry flour. The fine composition of this flour makes pastries light, airy, and moist. In this recipe, you’ll need about 2/3 cup or 60 grams of cake flour.
1. Whisk Ingredients
In a bowl, mix all-purpose flour and cake flour thoroughly. You can use a whisk, fork, or even a flour sifter. Whisking usually takes about three minutes.
2. Use Or Store Away
Once your mixture becomes ultra-soft, use it in any recipes you like. You can also store the pastry flour in an airtight container for future use. I usually use a glass jar and sometimes a zip lock.
Using All-Purpose Flour And Cornstarch
This second option combines all-purpose flour and cornstarch to make pastry flour. This is still a good option because the cornstarch would try to reduce the protein content of all-purpose. Take note though that the consistency will still be tough because there might still be extra protein present.
All-Purpose Flour. All-purpose flour is a great choice for most baked products because it gives structure and easy to find. Again, choose an unbleached variety because it contains no chemicals.
Cornstarch. Cornstarch is a great pair to all-purpose flour because it can stop the development of gluten while also providing structure to your baked product. It can also make the baked product tender just how a pastry flour does.
1. Combine Ingredients
In a measuring cup, add two tablespoons of cornstarch. Next, top it with all-purpose flour until it makes one cup. Pour the mixture into a bowl and begin whisking. If your arm can endure it, whisk for three minutes.
2. Use As Desired
It might not look any different but it is. You now achieve an ultra-soft flour to use as you desired.
If you’re not ready to use it, store it in an airtight container.
Using Whole Wheat Flour And Powdered Milk
Now, if you’re working on a recipe that calls for whole-wheat pastry flour, this option is your best course of action. This option might be suitable for those who observe a gluten-free diet. This gluten-free pastry flour blend will give your baked products a tender dough.
Whole Wheat Flour
To make one cup of whole wheat pastry flour, you’ll need one cup of whole wheat flour. This type of flour is healthier than its refined counterpart because it contains more fiber and reduces the risk of diabetes. While offering a multitude of vitamins, it can make your baked good light and airy as it contains less gluten.
The powdered milk will help give protein to your gluten-free mix. This will give structure to your baked goods and that nice crisp crust. For this recipe, you’ll need one teaspoon of powdered milk.
1. Mix Ingredients
In a large container, add the whole wheat flour and powdered milk. I recommend that you use a sealed jar so you can use it as storage as well. Seal it and shake until thoroughly mixed. If you’re using a mixing bowl, whisk the ingredients vigorously.
2. Use According To Recipe
When all the ingredients are mixed well, use the gluten-free pastry flour as you desire. You can keep the pastry flour mix in the jar and grab it whenever you want to use it.
Tips For Success
- For best results, measure the ingredients accurately using a digitized kitchen scale.
- Sift the flour to mix the ingredients well.
- For Option 2, try doubling or tripling the mixture until you arrive at the desired amount of flour called in your recipe.
- If you don’t have cake flour in Option 1, substitute one cup of pastry flour with one cup minus one tablespoon of all-purpose flour in the recipe.
- In making pastry flour, for Option 1, use the ratio of one part cake flour and two parts all-purpose flour.
Did you have fun learning the ways on how to make pastry flour? Make sure that you get the proper ingredients and measurements so you get the best results. All these pastry flour recipes are important to remember so you’ll know what to do in case you can’t find pastry flour anywhere.
If you have tried any of these recipes or want to suggest a new pastry flour recipe, share them with us in the comment section. Please share this article with your friends if you like it.
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