Cookbook | Recipes | Ingredients

| Flour

Pastry flour, like cake flour is a weak or low gluten flour but is slightly stronger than the latter. It does not have the whiteness of cake flour however, being more similar to the creamy colour of bread flour. It is used in good such as pie doughs, biscuits, scones, muffins and cookies. It may be blended with bread flour in order to lighten it for some of the sweeter yeast doughs.