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Pastry Flour

Travis_267743

Does anyone have a brand of pastry flour they like? I've been using Arrowhead Mills Organic Pastry Flour and everything tastes too wheaty. My batters look darker than the ChefSteps team's, too. Please help. Links to purchase online or stores to check appreciated.

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wolfiegirl

I don't use pastry flour. Instead I use a combo of King Arthur a/p (unbleached) flour and corn starch in a ratio of 85% flour & 15% corn starch. It's pretty much what cake flour is and it works perfectly well. I recently discovered White Lily flour that is milled from soft red winter wheat. It's as light as a feather that turned my buttermilk biscuits into light, airy awesomeness! It might be a good direction to go in as well. What kind of pastries are you baking?

Travis_267743

Thanks byrdie! I am making the waffles and pancakes recipes on this site.

wolfiegirl

Cool! I've made the crispy yeast waffles a couple of times using the KA a/p & corn starch and the waffles are fabulous! I've not tried their pancake recipe (I've got one I've developed over the years) but I have no doubt the same mixture of flour and corn starch will work great. And if you can find it, try a bag of the White Lily flour. I think you'll like it too!

fisher23

Bob's RM is good, I have used it. My go to is a locally produced and ground.

Travis_267743

Hi Byrdie, I found White Lily flour and am mixing it up now. Do I need to add cornstarch to this flour as well, or use as is? The bag I got is White Lily Flour, "The Light Baking Flour", Self-Rising, Enriched, and Bleached.

mike.minasian

It ain't cheap but Anson Mills Bolt Cloth Pastry flour is the best. http://ansonmills.com/products/30

wolfiegirl

YIKES! Ain't cheap is right! wow.