Veganbaking.net - The Hows and Whys of Vegan Baking
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Mr. Pants
Mr. Pants
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What's the difference between regular flour, pastry flour and cake flour? I'm curious because I know cake flour is obvs easier to make cakes with but I'm unclear as to why. :dry:

-mr.pants
Tuesday, November 25 2008, 09:10 PM
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DRTYVGN
DRTYVGN
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Monday, January 05 2009, 08:09 PM - #Permalink
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Regular flour aka all-purpose flour aka unbleached white flour is higher in gluten (protein) than pastry and cake flour respectively.

All-purpose flour has more gluten so it can bind more for things like yeast leavened bread. This extra gluten can make things a little too rough with things like cakes and pastries, hence, the need for a lighter flour.

All-purpose flour has a protein content of around 11% whereas cake flour has about 6-8%.

In vegan baking I would stay away from cake and pastry flours unless you're confident in your binding ingredient. if you're not using a binding ingredient you'll need the gluten in the all-purpose flour. BTW, soft wheat is what comprises most cake and pastry flours and all-purpose flour is more of a mix between hard and soft wheat.

Happy baking!
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