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Different types of pastry flour have varying amounts of protein, which affects the texture of baked goods. Whole wheat pastry flour is denser, while white flour is lighter. Gluten-free options require a combination of flours and a gluten substitute. Choosing the right flour depends on the desired texture of the final product.
Pastry flours come in many forms, from whole wheat to refined white flour, and it’s important to know which one to use for different baking applications. Whole wheat pastry flour is often used for denser breads and cakes, as it contains more gluten protein which creates the denser, harder texture. White flour, as well as white dough flour, contains less protein, making it suitable for light, fluffy baked goods like angel cake or cupcakes. Gluten-free pastry flours are also available, but due to their lack of gluten-containing proteins, it can be more difficult to find the right combinations of flours to use in different baking recipes.
Choosing the best pastry flour for making pastries, cakes and biscuits mainly depends on the amount of protein in the flour. This protein found in wheat and pastry flour is called gluten, which acts as a binder and provides thickness and texture to the final baked product. When making puff pastry, or other light desserts like donuts or cupcakes, it’s important to choose a pastry flour that’s low in overall protein. This ensures that the final cooked product is light and fluffy, as the tough texture of gluten is present in much smaller quantities.
When making crackers, crunchy cookies, or other harder-textured baked goods, it’s best to choose a flour that contains a higher amount of protein. The more protein the flour has, the more gluten it also contains, giving the final baked product a heavier, denser feel. Most whole wheat and whole grain products have more protein, because no part of the grain has been removed during processing to these products. White wheat flour, on the other hand, is the best choice for lighter pastries, as this type of flour has been refined, with more protein and gluten removed from the grain.
Gluten-free pastry flour can be harder to find, as it lacks the protein needed for the springiness found in wheat-based flours. More often than not, a cook will blend several gluten-free flours together, adding a gluten substitute to the mix. For lighter pastries, gluten-free chefs can mix cornstarch with potato flour and baking powder, as well as xanthan gum to act as gluten. For denser breads and baked goods, gluten-free pastry flour options may include almond flour, as this gluten-free flour is very high in protein and fat.
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