Pastry flour

Adapted from Joy the baker

American’s might not realise this, but pastry flour is not common in Australia. This is a trick we learned from Joy the Baker to create pastry flour equivalent from all-purpose flour and cornstarch.

Time

5 minutes total

Difficulty

very easy

Yield

125 g

Ingredients

Weight

Volume

Procedure

Flour, all-purpose

109 g

1 cup

Cornstarch

16 g

2 tbsp

Combine and mix.

Adapted: 2015.

Notes

We often find ourselves pining for a more scientific way of specifying flour types, such as by protein/gluten percentages and fineness, but we also find this to be unlikely.

We like the American system of specifying shrimp size, for instance, which specifies a number of shrimp per pound. It is easier to compare prices and specify an accurate size in a recipe. Flour types vary more, but there is sure to be some system that would be more absolute and less wishy-washy. We’re no experts on flour, but we are certainly open minded to ideas.

Nutrition

Serving size 125 g; calories 457.7 kcal, kilojoules 1915.1 kJ, protein 11.3 g, carbohydrates 94.7 g, sugar 0.3 g, fat 1.1 g, saturated fat 0.2 g, unsaturated fat 0.2 g, trans fat 0 g, fiber 3.1 g, cholesterol 0 mg,

Type component

Author bhsimon

Yield

Serve	Per serve
Energy (kcal)	457.7
Energy (kJ)	1915.1
Protein (g)	11.3
Fat (g)	1.1
Carbs (g)	94.7
Sugars (g)	0.3
Fiber (g)	3.1
Sodium (mg)	3.6
Cholesterol (mg)	0

Full details