Is this the same thing as pastry flour?
1537760
it can be used for pastry flour but I use it mainly for cake baking because in is a much finer flour than all purpose flour. Therefore cakes are lighter in texture when baking.
1537761
Swan CAKE flour has a 6-8% protein content. It is chlorinated to further break down the strength of the gluten. Good for making cakes. PASTRY flour is similar to cake flour, although it has not been chlorinated, and it has a 8-10% protein content. Good fot making pastry, pies, cookies. All purpose flour has 10-12% protein content Bread flour has 12-14% protein content.
1537762
Swan CAKE flour has a 6-8% protein content. It is chlorinated to further break down the strength of the gluten. Good for making cakes.PASTRY flour is similar to cake flour, although it has not been chlorinated, and it has a 8-10% protein content. Good fot making pastry, pies, cookies.All purpose flour has 10-12% protein contentBread flour has 12-14% protein content.
1753609
The ingredients are, in order, brown rice flour, sweet rice flour, tapioca starch, cornstarch, potato starch, and xanthan gum. Their description is "superfine" flours. I think that and the starches make it better than the previous flours I've tried. I made cookies today and they didn't crumble and fall apart as I was taking them off the cookie sheet, I was happy about that. Next I'll try baking a cake. I have a terrible sweet tooth...
1898778
As far as I know, it isn't the same. But believe me, this product is great. I use it for some recipes when I used to grab the flour to thicken the juice. Now I use this and it instantly thickens (in hot or cold liquids) and has no added flavors. It is a good product and more than worth it.
1499408
Yes. I used this flour to make the most unbelievably delicious, out of this world pie crust I have ever made. I used the recipe for the flaky cream cheese pie crust from Rose Levy Beranbaum's Pie and Pastry Bible.
668817
Good Morning, No they are different. If a recipe calls for potato flour thats what you'll need. The potato startch as the look and feel of cornstartch. Here is a description of the difference that i found online:Differences From Potato Starch FlourMany people confuse potato flour with the similar-sounding potato starch flour. Starch flour is different in that it is made only from the tuber's starchy proteins. This makes it behave more like typical wheat products, but many cooks describe its taste as much denser. Flour made from whole cooked potatoes can make baked goods seem lighter and moister, while starch flours often add bulk. Good Morning, No they are different. If a recipe calls for potato flour thats what you'll need. The potato startch as the look and feel of cornstartch. Here is a description of the difference that i found online:Differences From Potato Starch FlourMany people confuse potato flour with the similar-sounding potato starch flour. Starch flour is different in that it is made only from the tuber's starchy proteins. This makes it behave more like typical wheat products, but many cooks describe its taste as much denser. Flour made from whole cooked potatoes can make baked goods seem... » Read More Good Morning, No they are different. If a recipe calls for potato flour thats what you'll need. The potato startch as the look and feel of cornstartch. Here is a description of the difference that i found online:Differences From Potato Starch FlourMany people confuse potato flour with the similar-sounding potato starch flour. Starch flour is different in that it is made only from the tuber's starchy proteins. This makes it behave more like typical wheat products, but many cooks describe its taste as much denser. Flour made from whole cooked potatoes can make baked goods seem lighter and moister, while starch flours often add bulk. « Show Less
855266
It is almond flour. The almonds used are blanched. The consistency is much better than the meal.
992135
Since Great River Organic Pastry Flour is ALL I use for baking, I have to say it is great. I made 2 loaves of Irish soda bread last month using this flour and it was great. The texture of the outer crust was a bit chewier than white flour, but other than that, it turned out great.
553481
DG Rivers: I do not know. This is my first experience with almond flour. I based my purchase based on a recommendation from Danielle of Against All Grain. If memory serves, she states that not all almond flours are the same & that this is a very finely ground almond flour suitable for baking purposes. I can state from experience that it is more finely ground than Bob's Red Mill's brand. I wish I could be of more help.
622479
It's the slightly sandy, gritty form of semolina not a semolina patent flour -- more the consistency of a finely ground corn meal. So, "fine-ish?" But definitely not silky like flour.
263749
They are the same thing. How ever potatoe starch and potatoe flour are different.
83692
This is whole grain spelt. Ive used it several recipes substitution for white wheat flour with no problems. Because its whole spelt I feel that an inexperienced baker needs to carefully spoon the floor into a measuring cup or scale instead of scooping it. Whole flour has a tendency to be a bit heavier. I've used it as equal measurements.... with amazing results.
1658290
I've used this flour in muffins, pancakes, brownies, etc. As I write this, there is a pot of chicken and dumplings on the stove, and the dumplings are made, in part, with Great River whole wheat pastry flour. I like King Arthur flours, but I find Great River to have a better product overall.
876633
The pastry flour is great for baking. I use it in place of AP flour in cookies, cakes, crackers, etc and it is wonderful. Whole wheat AP flour made baked goods a bit dense and heavy for my liking. I haven't used it for making bread so I can't give any input there. I use Great River whole wheat bread flour and oat flour with great results. No bricks of bread since I switched a couple years ago. I have yet to use one of their flours that I wasn't happy with. I hope I was able to help some! :-)Edited to say: I had never thought of mixing the pastry flour in with my bread flour. I think that might help make a lighter bread so I may experiment with that. Thanks for the idea! The pastry flour is great for baking. I use it in place of AP flour in cookies, cakes, crackers, etc and it is wonderful. Whole wheat AP flour made baked goods a bit dense and heavy for my liking. I haven't used it for making bread so I can't give any input there. I use Great River whole wheat bread flour and oat flour with great results. No bricks of bread since I switched a couple years ago. I have yet to use one of their flours that I wasn't happy with. I hope I was able to help some! :-)Edited to say: I had never thought of mixing the pastry flour in with my bread flour. I... » Read More The pastry flour is great for baking. I use it in place of AP flour in cookies, cakes, crackers, etc and it is wonderful. Whole wheat AP flour made baked goods a bit dense and heavy for my liking. I haven't used it for making bread so I can't give any input there. I use Great River whole wheat bread flour and oat flour with great results. No bricks of bread since I switched a couple years ago. I have yet to use one of their flours that I wasn't happy with. I hope I was able to help some! :-)Edited to say: I had never thought of mixing the pastry flour in with my bread flour. I think that might help make a lighter bread so I may experiment with that. Thanks for the idea! « Show Less
990133
Yes. This product can be used with measures equivalent to other flour. It is an excellent substitute.
1388514
Stone Ground Organic whole wheat flour with added Organic whole wheat pastry flour. The addition of the pastry flour lowers the protein content of the whole wheat flour.
1532753
I don't think so. It is just a baking mix like bisquik, not a flour replacement.
1143086
You can NOT just substitute this for regular flour in your baking. You should get on the Internet and research recipes calling for Almond Flour. It is wonderful to make gluten free cakes and brownies with, but needs adjustments when substituting for flour. Regular flour tastes like powder and this is ground nuts.