- 2/3 cup all-purpose flour
- 1/3 cup cake flour
(see other options below)
Mix or sift the two flours together, until well incorporated. Then, use in place of one cup of pastry flour.
If you don’t have cake flour …
Place two teaspoons of cornstarch (or arrowroot powder) in a one-cup measuring cup. Add enough all-purpose flour to fill the rest of the cup. Level to remove any excess flour. Then, mix or sift ingredients together, and use.
If you don’t have cake flour, cornstarch or arrowroot …
Just use all-purpose flour in place of the pastry flour. There’s only a small difference in protein, so it won’t have a huge impact on your recipe.
- Both homemade substitutes have protein percentages that are comparable to pastry flour.
- The nutrition facts are based on using unbleached all-purpose flour and cake flour.