What is the difference between regular flour and pastry flour?

Though it does not have to be, most traditional flour is made from a blend of hard and soft wheat. It contains about 10-12% protein content, and is often bleached. Pastry flour (as well as cake flour) is a bit finer and less dense, and is made only from soft wheat.

This gives it a smoother, softer texture and a more pale, lighter coloring. It also has less protein, more like 8-10%. Pastry flour likewise contains less gluten than all-purpose or traditional wheat flour.

Pastry flour and cake flour are usually ground finer than regular all purpose flour. The finer the grain, the more the potential for softer cakes and flakier pastries. You can get the same effect by simply being sure to sift your flour before using it in the recipe.

I've found that helps a lot.

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