Understanding the difference between cake flour and pastry flour
When asking what is low gluten flour called, you'll most often hear the terms cake flour and pastry flour. Both are types of wheat flour with a lower protein content than standard all-purpose flour, but they have subtle differences that make them ideal for specific baking applications.
- Cake Flour: Milled from soft wheat, cake flour has the lowest protein content of all wheat flours, typically between 7% and 9%. This results in very weak gluten development, which is essential for achieving a fine, delicate, and tender crumb in light and airy cakes, such as angel food or chiffon cakes. The flour is also finely milled and sometimes bleached, which further weakens the protein and allows it to hold more moisture.
- Pastry Flour: With a slightly higher protein content than cake flour, usually around 8% to 9%, pastry flour is the perfect middle ground between cake flour and all-purpose flour. It develops slightly more gluten than cake flour, providing just enough structure to create a flaky, yet tender texture in pastries, pies, and tarts.
The role of gluten in baking texture
Gluten, formed when wheat proteins (glutenin and gliadin) are combined with water and agitated, is what gives baked goods their structure and elasticity. The higher the protein content of the flour, the stronger and more elastic the gluten network becomes. For example, high-gluten flour (also known as bread flour) has a protein content of 12-14%, making it perfect for chewy breads that require a strong, elastic structure. By contrast, low gluten flour's weaker protein structure is desirable when a soft, delicate, or crumbly texture is the goal.
Low gluten vs. gluten-free: A crucial distinction
This is a common point of confusion for many home bakers. It is important to understand that low gluten flour is not gluten-free flour. While it has a lower gluten-forming potential than other wheat flours, it still contains gluten and is not safe for individuals with celiac disease or gluten sensitivities.
- Low Gluten Flour: Derived from soft wheat, contains gluten.
- Gluten-Free Flour: Made from non-wheat sources like rice, almond, buckwheat, or tapioca, and contains no gluten.
- Cross-Contamination: For those with severe gluten issues, it is essential to ensure products are certified gluten-free, as even low gluten flours carry a risk of cross-contamination from high gluten grains.
A comparison of common flour types
This table highlights the primary differences between common wheat flour types and their ideal applications in baking.
| Flour Type | Protein Content | Ideal Use | Texture Result |
|---|---|---|---|
| Low Gluten (Cake Flour) | 7-9% | Delicate cakes, muffins, soft cookies | Fine, soft, tender, and light crumb |
| Low Gluten (Pastry Flour) | 8-9% | Pies, tarts, and flaky pastries | Tender and flaky |
| All-Purpose Flour | 8-12% | Cookies, quick breads, general baking | Versatile, but can create a chewier result than low gluten flours |
| High Gluten (Bread Flour) | 12-14% | Breads, pizza dough, bagels | Chewy and elastic, holds shape well |
Making your own low gluten flour substitute
If a recipe calls for cake or pastry flour and you only have all-purpose flour, you can easily create a workable substitute at home. Simply measure one cup of all-purpose flour, remove two tablespoons, and replace them with two tablespoons of cornstarch. This technique reduces the protein percentage, mimicking the tenderness of a store-bought low gluten flour. It’s a convenient trick for when you’re in a pinch.
Conclusion
Knowing what is low gluten flour called is the first step toward mastering delicate baked goods. Identifying it as cake or pastry flour and understanding its specific protein content allows you to control the final texture of your creations. From light and airy cakes to tender, flaky pastries, low gluten flour is an essential tool for any baker aiming for softness and delicacy. Always remember that for those with celiac disease, a separate, certified gluten-free flour must be used, as low gluten wheat flour still contains the protein that triggers reactions.
