- May 21, 2019
- Reaction score
What is pastry flour? How does it differ from all purpose? When should you use it (if you should use it at all)? In which baked goods? Obviously, you should avoid it for products that require a lot of gluten like bread, and I assume it's not good for cakes, either, but would it be good for any old pastry? Pies, biscuits, puff? Or just certain ones of those?