Can you substitute pastry flour for all purpose flour?

Answer 1

If you need a cup of bread flour and do not have it use 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets). If you needa cup of cake flour and do not have it use 1 cup all-purpose flour minus 2 tablespoons.

Answer 2

Yes, in most recipes they will both work. The only time you might see problems is in baking bread. Pastry or cake flour has less gluten and using it in bread may not give you the same texture.

Answer 3

If you are making a yeasted bread, you want a high-gluten flour, made from red winter wheat. (unless you are at a specialty food store, this information is probably not on the package). This is bread flour. The gluten, when it is kneaded, stretches and traps the carbon dioxide given off by the yeast, which is what causes the bread to rise.

Pastry flour is a low-gluten white wheat, and will not form those stretchy bonds that trap the gases given off by the yeast, and will not rise properly.

Answer 4

well, pastry flour may give you a slightly different baking effect because of its molecular structure(it may be more refined). if you cook it with pastry flour, don't expect perfection, but hey, you can expirement! (remember that baking does calll for the exacyt ingredients...)

Answer 5

Yes, if you don't have one you may substitute the other. Pastry flour is finer than all purpose flour.

Answer 6

no