Pastry Flour

UncertifiedContains Wheat Starch

mild, neutral; produces tender, flaky texture; between cake and AP flour

Contains Gluten: Not Gluten-Free

This is conventional wheat flour, included as a reference point for conversions. It is not gluten-free and is not safe for celiac disease or gluten intolerance. If you need a gluten-free alternative, use the converter below or browse our gluten-free flour database.

8.5%

Protein

80%

Absorption

110g

Per Cup

12mo

Shelf Life

Water absorption

80% · 45–400% across gluten-free flours

Less absorbent (45%)More absorbent (400%)

About average water absorption for a gluten-free flour. See the full spectrum →

Binding Agents

Wheat flour contains gluten which provides natural structure. When converting to gluten-free flour, use a fine-milled blend like Cup4Cup for similar tenderness and flakiness.

When to Choose Pastry Flour

This is a wheat-based source flour. It contains gluten and is not safe for people with celiac disease or gluten sensitivity. It’s included in the database as a reference point for the converter tools, which calculate how much gluten-free flour replaces a given amount of wheat flour.

If you’re converting a recipe that calls for this flour, use the Wheat-to-Gluten-Free Calculator to find the right gluten-free equivalent and binding agent amounts.

Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.

Best For

Pie CrustCookiesCakesCrackers

Storage

airtight, cool and dry. Approximately 12 months shelf life.

Certification

Uncertified: No third-party gluten-free certification. Verify with manufacturer before use.

Convert a recipe with Pastry

Flour Converter Recipe Converter

Where to Buy

Affiliate disclosure: We may earn a commission when you buy through links on this page. Our recommendations are independent and this costs you nothing extra.