DIY Pastry Flour

Pastry flour is a soft wheat flour with a moderate protein content, typically around 8–9%, which places it right between cake flour (6–8%) and all-purpose flour (10–12%). This balanced protein level gives pastry flour its unique ability to produce baked goods that are:

• Tender and soft without being too fragile

• Stable enough to hold delicate shapes and structure

• Finely textured for a refined, bakery-style crumb

Unlike cake flour, it has just enough strength to provide structure without toughness. And unlike all-purpose flour, it yields a finer, more melt-in-the-mouth texture.