Comments on: What is Pastry Flour

By: Caroline

Caroline — Tue, 15 Sep 2009 17:58:19 +0000

I just discovered a great way to keep from overbuying at the fancy market. I had to go there for fresh basil and mozzarella yesterday, and I was on the phone with a friend the whole time. Yes kind of rude (i did put her on hold at the register), but I was so focused on the conversation, i didn't pick up any side items as i made my way through thte store. Oh and this store is set up so you have to walk through the whole thing so lots of temptations!

Course then I got home and realized my eggs had a use by date of May 15th, so I ended up at the cheapo grocery down the street buying eggs.

By: Erin S

Erin S — Thu, 12 Jun 2008 18:26:13 +0000

I have been doing a lot of gluten free baking lately (3 wedding cakes!) and have found that a mixture of 2 1/2 c rice flour, 1/2 c corn starch and 1 1/2 tsp zanthan powder is a great combination for baking. I sift all the dry ingredients together at least 4 times – this makes a HUGE difference in the texture of your cake.

I use a rice flour from the Indian Foods Aisle at my grocery store as it is way less expensive than other brands, although there are no labels indicating there has been no cross contamination. I discussed this with all my brides and none were concerned.

By: Kathy T.

Kathy T. — Fri, 07 Dec 2007 20:35:18 +0000

Crap girls. I can’t figure out which is better between self-rising and all-purpose. I am a home-ec illiterate.

By: Trixie

Trixie — Fri, 07 Dec 2007 13:52:25 +0000

I’ve always used Bob’s Red Mill Whole Wheat Pastry flour with great results. I is all whole wheat but ground really fine to make it work better in baked goods.

Take Care,

Trixie