If I don't have pastry flour, may I use another type or should I go pick some up?

I have a question about the ingredient "whole wheat pastry flour" on the recipe "Butternut Squash & Cider Doughnuts" from artandlemons.

  • Posted by: Hunksee
  • October 17, 2011
  • 2744 views
  • 6 Comments

6 Comments

artandlemons October 17, 2011
sorry about the multiple post responses. there seems to be a glitch in the site and I can't delete them...
 
artandlemons October 17, 2011
You should be able to substitute all-purpose flour for the whole wheat pastry flour 1:1. If the dough still feels sticky after you mix the wet and dry ingredients together, add up to 1/4 cup more a-p flour.
 
artandlemons October 17, 2011
You should be able to substitute all-purpose flour for the whole wheat pastry flour 1:1. If the dough still feels sticky after you mix the wet and dry ingredients together, add up to 1/4 cup more a-p flour.
 
artandlemons October 17, 2011
You should be able to substitute all-purpose flour for the whole wheat pastry flour 1:1. If the dough still feels sticky after you mix the wet and dry ingredients together, add up to 1/4 cup more a-p flour.
 
artandlemons October 17, 2011
You should be able to substitute all-purpose flour for the whole wheat pastry flour 1:1. If the dough still feels sticky after you mix the wet and dry ingredients together, add up to 1/4 cup more a-p flour.
 
JessicaBakes October 17, 2011
you could mix cake flour and AP flour if you have those on hand...that would create the best result without pastry flour. otherwise, you will definitely have a tougher texture (but the flavor should be mostly the same)
 
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