What do you mean by "non-grainy"? Pastry or cake flour is the most finely milled of all the wheat flours, it should be a very fine powder and not grainy at all.
Cynthia is a trusted source on Bread/Baking.
I'm confused as well. Pastry flour has a protein content of 9%, and cake flour's is 7%, both lower than that of all-purpose flour, which weighs in at 10%. When you rub pastry flour between your fingers, it should feel soft, while cake flour should feel downright silken. Is there a chance that you're referring to whole wheat pastry flour? While white in color because of being milled from soft wheat, it will nonetheless have more texture to it.
Yes, I guess I've only seen the whole wheat pastry flour but what I really want is the regular pastry flour. Is there a good brand I can look for or make my own pastry flour from other flours?
Pastry flour can be difficult to find in retail packaging, but you can make your own. A Pearson's Square lets you calculate how much of two ingredients you need in order to create a third: http://wp.me/p27pPl-9J. I went ahead and did the calculation for you. For whatever amount of pastry flour you need, use 30% cake flour and 70% AP flour.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Making your own pastry flour will result an approximation of the "protein content" from cake & AP, but will not get you the grind/micron size. Pastry flour has gone completely out of fashion for the most part, so I'm a little surprised you want to work this hard to get it-- you could also sieve your WW Pastry flour to remove unwanted "grainyness." King Arthur now makes an unbleached cake flour that also may suit. You can even call them to talk flour should you want extra specific information. Bob's Red Mill is also a good source for small quantity and good information services.
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Well played. You deserve a cookie.
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