If you don’t have pastry flour or whole wheat pastry flour on hand, simply put the measured amount of all-purpose flour (or 50/50 all-purpose and whole wheat for whole wheat pastry) in the food processor and let wiz for a minute to create a fine, powder, grain that can be used as pastry flour.
Just what I needed, thank you!
Love this! Just shared it in the comments on my site. Thanks!
Who knew?! This will surely come in handy.
Smart, smart, smart. I’m ready to bake.
what a great tip! i’ve done something similar with sugar. i don’t like to use white sugar, so when a recipe called for powdered sugar, i just whizzed my turbiando sugar through the foor processor! works like a charm!
A great tip. I love your blog. Please check out the food blog I have just started at http://www.surreyKitchen.wordpress.com. Thanks!
Thanks for sharing my tip – I hope it helps out in your kitchen! xo
Genius tip! Thank YOU for sharing!
This is a great tip. I can add that I recently made a dessert that called for extra fine sugar but I wanted to use organic, unrefined which has a rougher texture. I didn’t have a processor but I did grind the sugar up fine in a mortar and pestle and it worked very well.
I’ve also found for whole wheat pastry flour you can simply use whole wheat flour as is and everything works out fine!
Good morning Mel,
Do you have a substitute for wheat flour in a recipe that calls for one cup of wheat and one cup of all purpose? All I have on hand is all purpose, some buckwheat flour and possibly some rice flour. Making a ‘little brown bread’ recipe from 101 Cookbooks to go with a Curried Sweet Potato Soup (it is raining here)…
And I just filed ‘Christmas in a Bowl’ in my recipe album and wanted to let you know that it freezes great! No need to thaw, serve it up about 10 minutes after spooning into bowls, add a little whipped cream on top and dig in! It is wonderful 🙂
And a reminder of your challenge for ‘My Birthday in a Bowl’, Chocolate Mousse, Butterscotch Pudding, Brownies! I am not eating sweets for a month to get ready for it!
Have a great weekend,
I’m way late in responding to this. Sorry! You’ve probably already made the bread by now :/ . For the future, I imagine you can sub in the buckwheat flour for the wheat. They both have a grainy dense structure. If you use all all-purpose flour, you may need to add in a bit extra as it doesn’t absorb liquid the same way the wheat does. When I’m experimenting, I usually go one tablespoon at a time. Speaking of butterscotch, have you seen Ashley from Not Without Salt’s latest recipe?! I think I may be trying it this week.