Review Detail

Vegan Pastry Recipes
by Mattie

August 12, 2013

karp505
Top 500 Reviewer
View all my reviews (1)

Bread flour?

Hey Mattie, this looks great and I'm excited to try it! Why do you use bread flour and all-purpose rather than pastry flour? I thought bread flour was high gluten and you want low gluten content for flakiness in pastries. Thanks!

Owner's reply

Thanks karp505! It's my understanding that medium-high gluten is required for puff pastry; just enough to develop a strong sheet that will act as a layer between the fats but not so tough that it gets in the way of dough stretchability and elasticity. If the flour had a gluten content that was too low, it wouldn't develop the pliable sheet and it would break apart, allowing the fats to join, reducing layers, flakiness and rise.

But I could be wrong. Someday soon I want to start experimenting with gluten-free puff pastry so I hope I am!

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On Veganbaking.net I show you the hows and whys of vegan baking. Thanks for reading! -Mattie

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