Pastry Flour
Pastry flour weighs about 110g per cup — between cake flour (114g) and all-purpose (125g). With 8-9% protein, it produces tender pie crusts, biscuits, and cookies without the extreme softness of cake flour. To substitute: mix 1⅓ cups all-purpose flour with ⅔ cup cake flour to approximate 2 cups pastry flour. Store sealed in a cool place; the lower protein keeps it soft.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.