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Pastry Flour
Pastry flour is a finely milled wheat flour with a lower protein content than all-purpose flour, used to make tender baked goods such as pastries, pie crusts, biscuits, and some cakes.
Beneficial properties
low protein for tender texture
versatile baking ingredient
source of carbohydrates
Nutritional highlights
Pastry flour primarily provides carbohydrates, with small amounts of protein, iron, and B vitamins; enriched versions may contain added folic acid and other B vitamins.
Conditions it helps with
Gluten Intolerance (Celiac)
Includes: Celiac Disease
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