Pastry flour Substitutes — Tested Swaps & Ratios

Pastry flour substitutes^A

Tested swaps for pastry flour, with ratios and sources.

1 cup pastry flour^A = ⅔ cup all-purpose flour^A + ⅓ cup cake flour^A (King Arthur Baking)
Approximates pastry flour's lower protein content (about 9%). Resulting pastries are more tender than AP alone.
← All-purpose flour converter
← Cake flour converter

Safety

Measure substitutes by weight where you can. The Pastry flour converter gives the grams.

Note: our substitutions are direct, not chained — we don't recommend substituting a substitute.

Pastry flour substitutesA