Pastry flour is a type of flour that has a lower percentage (8 to 9) of protein compared to all-purpose flour (10 to 12). Less protein means lighter and flakier baked goods.
That’s nice to know! But who has the space to store so many types of flour? Not only that, having a collection might also mean that some of them could potentially go bad every so often. So let’s avoid that – along with the pantry moths.
So here’s a recipe for a substitute for whenever you need some pastry flour:
Ingredients:
-1 cup all-purpose flour (minus 2 tablespoons of it)
-2 tablespoons of cornstarch
Just mix them together and your substitute is ready to be used! Just multiply by whatever amount you need.
That’s it! đ
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