The Ultimate Pastry Flour Guide for Bakers

Pastry flour is often the unsung hero behind the flaky layers in croissants, the tender crumb in biscuits, and the delicate structure of shortbread. If you’ve ever wondered what makes professional baked goods stand out, chances are pastry flour plays a role.

In this guide, you’ll learn exactly what pastry flour is, how it compares to other types of flour, and which products on the market deliver the best value and quality. Whether you’re baking at home or ordering in bulk for your bakery, this resource will give you the insight needed to make the right choice.

Pastry flour is a soft wheat flour with a protein content typically ranging from 8% to 9%. It’s milled finer than all-purpose flour, making it perfect for recipes that call for a tender texture without sacrificing structure.

While it doesn’t have the strength required for yeast breads, its lower protein level helps baked goods retain their lightness. This balance makes it ideal for recipes that need a crumbly or flaky finish, think pie crusts, scones, muffins, or soft cookies.

To choose the right flour, you need to understand how pastry flour stacks up against its alternatives.

Cake flour is even softer than pastry flour, with a protein content closer to 7–8%. Cake flour often goes through a bleaching process to further weaken gluten development, resulting in ultra-fine textures best suited for items like chiffon cake or sponge cake.

Pastry flour, on the other hand, keeps enough protein to provide slight structure. Use it when you need a flaky crust or a chewy interior that still melts in your mouth.

All-purpose flour contains around 10–12% protein. This makes it more versatile but less specialized. Using all-purpose flour in place of pastry flour can result in baked goods that are slightly tougher or more elastic than intended.

If you're in a pinch, combining all-purpose and cake flour can produce a substitute that mimics pastry flour’s performance.

Here are some examples where pastry flour performs best:

• Pie crusts : Delivers crisp, flaky layers that hold their shape
  
  

• Tarts : Balances delicacy with enough stability for intricate shapes
  
  

• Cookies : Produces softer, more tender cookies compared to all-purpose flour
  
  

• Biscuits : Gives a soft rise and crumbly center without becoming dense
  
  

• Quick breads : Achieves a lighter, cake-like texture without falling apart

In professional kitchens, pastry flour is often chosen for laminated doughs (like puff pastry or Danish) to keep layers distinct while allowing them to rise gently.

If you don’t have pastry flour on hand, you can make a reasonable alternative using two common ingredients:

1. All-Purpose + Cake Flour:
Mix equal parts all-purpose flour and cake flour. This blend gives a middle ground in protein level and works well for most recipes that call for pastry flour.

2. All-Purpose Flour + Cornstarch:
Use one cup of all-purpose flour minus two tablespoons, and add two tablespoons of cornstarch. The cornstarch reduces the protein concentration slightly, mimicking the softness of pastry flour.

While these substitutes are convenient, they don’t always replicate the exact texture of true pastry flour. For consistent results, it’s best to stick with a dedicated pastry flour when recipe precision matters.

Bakers Authority stocks a wide range of pastry and cake flours. Here are some standout options for various needs:

This flour from General Mills is a trusted name in commercial bakeries. It's known for consistency and a reliable protein level that supports high-volume baking.

• Protein Range : ~8.5%
  
  
• Use For : Pies, pastries, laminated doughs

An excellent choice for those avoiding bleached flour. It brings a balance of softness and stability, great for muffins and cake layers.

• Protein Range : 8–9%
  
  

• Use For : Cakes, scones, pancakes

Though technically a cake flour, this product holds enough strength for many pastry applications, especially in recipes that benefit from extra lightness.

Use For : Light cakes, delicate cookies

Designed to work well with higher sugar ratios, this flour is ideal for cakes that need to retain moisture and sweetness.

Use For : High-sugar cakes, dense pastries

Keep your flour in a cool, dry place. Once opened, store it in an airtight container. For large quantities (such as 50lb bags), consider transferring portions to smaller, sealed bins to preserve freshness.

• Room Temp : Up to 6 months
  
  

• Refrigerated : Up to 1 year
  
  

• Frozen : Up to 2 years

Avoid exposure to moisture, which can cause clumping or even spoilage.

Can you use pastry flour in bread recipes?

Pastry flour is not suitable for yeasted bread. The lower protein content can’t support the structure needed for a good rise.

Is pastry flour gluten-free?

No. Pastry flour contains gluten-forming proteins, just in lower quantities than bread or all-purpose flours.

Why is my pastry turning out dense?

You may have overmixed the dough or used a flour with too much protein. Stick with true pastry flour for a tender result.

How do I measure pastry flour correctly?

For best results, weigh your flour. One cup of pastry flour typically weighs about 120 grams. Measuring by volume can introduce inconsistencies.

Where can I buy pastry flour in bulk?

Bakers Authority offers bulk quantities at competitive prices, making it an ideal supplier for home bakers and businesses alike.