There are all kinds of flours to choose from when it comes to baking, and what you have in your pantry will largely be determined by the types of treats that you bake. All purpose flour is a staple because of its versatility, while cake flour tends to be a must-have for cake-lovers and whole wheat flour is a mainstay for many who bake yeast breads – and that is only skimming the surface on the wide variety of flours out there. Pastry flour is something that I keep in my pantry and over on the Craftsy blog (it’s free!!) , I’m going over How to Use Pastry Flour.
Pastry flour is a lower protein flour that is perfect for producing lighter and more tender baked goods than you can with all purpose flour. It is higher in protein than cake flour, so it’s a lot more versatile. In the Craftsy post, I’ll go over how to use it and how to make substitutes for it when you don’t have any (or only have it but have a recipe that uses another type of flour). For me, pastry flour is easy to work with and yields great results in all kinds of recipes. You can usually find it at well-stocked grocery stores and places like Whole Foods, as well as through online retailers that have good selection of baking products.