Pastry Flour Recipes
Veronica Said:
I need a recipe for pastry flour not pie crust.does anyone have one?We Answered:
Very few supermarkets stock pastry flour. There is simply not much call for it. You may find it in shops that cater to cake makers or in restaurant supplier's stores. You can make a suitable substitute by blending 1 1/2 to 2 parts cake flour to 1 part all-purpose flour. Most home cooks do not bother mixing it. They will use either cake flour or all-purpose flour. They use cake flour for things like Danishes and puff pastry, and all-purpose for most other things. All-purpose flour is itself a blend of cake flour and bread flour - about a 1 to 1 ratio.Pastry flour has a gluten content just a little higher than cake flour and somewhat lower than all-purpose flour. The grind is less fine than cake flour. It is made from soft wheats that are often referred to as clear wheats.
You have a misconception about cake flour. Cake flour is not a "heavy" flour. It is the "lightest" of flours. Bread flour is a "heavy" flour. The reason cake doughnuts seem heavy is that recipes for cake doughnuts call for about 1/2 the amount of baking powder (leavening) that is called for in biscuits, pancakes, waffles and baking powder leavened cakes. Therefore they do not raise very much, which makes them seem "heavy".
I won't offer recipes since you say you have several recipes.
I wish you good fortune in locating real pastry flour, and many happy baking experiences.
Martin Said:
Any good recipes 4 making apple pie w/ honey/maple syrup sweetner and a good crust w/whole wheat pastry flour?We Answered:
A whole wheat pie crust is not going to be especially tender, its one of the things about taking a product that is not meant to be used for pie and trying to make it work. I suggest lightening the flour (if you are concerned about healthful benefits more than taste) with 1/4 cup of soy flour, sieved together before adding your butter or whatever product you are using. Just remember if you use a non fat product it will make the dough tough and it will have no flavor. The honey and maple syrup is a great idea, but you must cook your apples first, drain them to rid them of the juice before adding the sweetener. Then add the whole to your pie crust before baking. As they bake they will give up enough juice to keep the pie moist without falling apart.Carla Said:
Should you adjust the amount of baking powder you add to a cake when using pastry flour?We Answered:
No, you shouldn't have to adjust the amount of baking powder. Your recipe has a very high ratio of baking powder to flour. You can check out the large database of recipes in allrecipes.com or recipezaar.com for great tested recipes. =)Article about flour. http://recipes.howstuffworks.com/tools-a…
Roberto Said:
Is there any real reason I can't use pastry flour in this recipe?We Answered:
Looking at the recipe, I'd say yes. 6 tablespoons is slightly over 1/4 cup; not a lot really.However - pastry flour has a gluten strand that's shorter than all-purpose flour, so your souffles may not rise very high but the flavor wouldn't be changed at all.
Jo Said:
know any good recipes that require pastry flour?We Answered:
I highly recommend going to All recipes its a great website for tasty treatsTina Said:
Can I substitute whole wheat pastry flour for whole wheat flour in a recipe for whole wheat bread?We Answered:
It may not have enough gluten...you may need to subtitute some of pastry flour with bread flour. But it also depends on the type of bread...If its softer type bread, you may be ok.Bernard Said:
recipes for pastry flour(other than cakes or pie crust)?We Answered:
Here are the recipes:Le Pain Quotidien's Belgian Brownies
9 ounces bittersweet chocolate
1 cup plus 2 tablespoons butter
5 eggs
1 1/3 cups superfine sugar
3 tablespoons pastry flour
Recchiuti brownies
5 ounces bittersweet chocolate
1 cup butter
4 eggs
2 cups superfine sugar
1 1/2 tsp salt
1 cup 2 tablespoons pastry flour
1 cup (5oz) semisweet chips or chunks
Moosewood Fudge Brownies
3 ounces bittersweet chocolate
1/2 cup butter
2 eggs
1 cup brown sugar
1/2 cup pastry flour
All of the recipes follow the same basic technique:
1. Heat the chocolate and butter in a double boiler, whisking continuously until melted.
2. Cool the chocolate mixture to body temperature and whisk in the eggs.
3. Whisk in the flour, sugar, and other ingredients until blended thoroughly, but do not overmix.
For the Le Pain Quotidien brownies, let the mixture stand for 30 minutes before baking, and bake in a 325 degree oven. The others can be baked in a 350 degree oven. The Moosewood brownies should be baked for about 20 minutes, the Recchiuti for 40-50 minutes, and the Le Pain Quotidien brownies should be baked for about 1 hour. The pans for Le Pain Quotidient brownies should be lined with parchment paper so the brownies don't stick, but the other two can be baked in a butted and floured pan. All of them can also be baked in muffin pans instead, remembering to cut down the cooking time and lining the muffing pans with paper cups for the Le Pain Quotidien brownies.