Skip to Content

Upgrade Your Baking: 5 BEST Substitutes for Pastry Flour

Have you ever baked where a recipe calls for pastry flour, but all you have on hand is all-purpose flour?

This can be frustrating, as the two flours vary in terms of usage, especially when it comes to baked goods.

Pastry flour is made from soft wheat and has lower gluten content than all-purpose flour which results in a lighter and more delicate texture.

While there may be times when substitution isn’t an option, nowadays there are plenty of alternatives when it comes to baking with pastry flour that don’t require running out to the store.

Here are five creative substitutes to consider if you find yourself without this special type of flour.

The 5 Best Substitutes for Pastry Flour

Pastry flour is a low-protein flour made from soft wheat.

It’s used to make cakes, muffins, and other pastries that are light and airy.

If you don’t have pastry flour on hand or altogether avoid using it, there are a few great substitutes that will give you similar results.

1 – All-purpose Flour

allpurpose flour

All-purpose flour is the most commonly used flour in many households because it is a very versatile ingredient.

It can be used for almost any recipe, including cakes, cookies, and muffins.

The protein content of all-purpose flour varies from about 8% to 11%, and it works well for pastries that need a moderate amount of rise and tenderness.

One cup of all-purpose flour contains approximately 4.25 ounces, or 120 grams, of flour.

To replicate the texture of pastry flour more closely, you may want to take out some wheat bran and germ from all-purpose flour before using it in your recipe.

2 – Cake Flour

cake flour

Cake flour is the second best substitute for pastry flour.

It has a finer texture and a lower protein content (usually 8-9%) than all-purpose flour, which makes it great for baking delicate cakes and pastries.

You can also use it to make pie crusts – but be aware that it may not produce as flaky a result.

To substitute cake flour for pastry flour, measure out 1 cup of cake flour and remove 2 tablespoons from the measurement, then use in place of 1 cup of pastry flour.

3 – Whole Wheat Flour

whole wheat flour

Whole wheat flour, though not a true substitute, can be used in many recipes for pastries.

Although it contains more gluten than pastry flour and can create denser baked goods, it does add a distinct nuttier flavor if paired with the appropriate ingredients.

When using whole wheat flour, do keep in mind that you’ll need to increase the amount of liquid and fat to get the same results as pastry flour.

This is because whole wheat flour is heavier and drier than pastry flour and requires extra moisture to produce light and delicate pastries.

4 – Mix All-Purpose Flour with Cornstarch

mix allpurpose flour with cornstarch

If you’re looking for a simple 1:1 substitution in baking, an all-purpose flour with cornstarch mixture is the way to go.

All-purpose flour contains more protein, which helps create a nice texture and flavor in baked goods.

Cornstarch is cheaper than pastry flour but has less gluten than all-purpose flour resulting in a better texture and mouth feel.

To make this mixture, simply mix ¾ cup of all-purpose flour with ¼ cup of cornstarch for one cup of pastry flour.

Note that this won’t work as well if you are making something like layer cakes or other items that require structure and lift.

If using this combination for sweet recipes, use slightly less sugar than the recipe calls for as the cornstarch will add sweetness to the dish.

5 – Almond Flour with Rice Flour

almond flour with rice flour

Almond flour and rice flour can be combined to make a perfect pastry flour substitute.

This combination adds a nutty flavor to your pastries, along with the right structure and texture.

Almond flour contributes sweetness, while rice flour contributes mass, making this mixture ideal for works such as shortbreads.

The ratio of almond to rice flour should be 1:1 or slightly higher in favor of the almond flour.

Remember that you may need to adjust the amount of wet ingredients when working with vegan-friendly substitutes like this one.

substitutes for pastry flour

The 5 BEST Substitutes for Pastry Flour

5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Substitutes
Servings 1 Serving

Ingredients
  

  • 1 – All-purpose Flour
  • 2 – Cake Flour
  • 3 – Whole Wheat Flour
  • 4 – Mix All-Purpose Flour with Cornstarch
  • 5 – Almond Flour with Rice Flour

Instructions
 

  • Choose your preferred substitute from the list of options.
  • Organize all of your ingredients.
  • Use the proper substitute to cook your recipes.
Did you make this recipe?Mention @EatDelights or tag #eatdelights!

About The Author

Sharing is caring!

Recipe Rating