Pastry Flour


A sifted, stone-milled flour with a low protein content, this is our softest flour with characteristics closest to conventional “white” flour. It has a low-gluten content, perfect for baked goods with a tender crumb and a fluffy, soft texture.  Also excellent for shortcrust applications. 

Grains: Soft white heirloom wheat

Protein: 9%

Extraction: 83%

Source: Oeshsner Farms, Newfield, NY

Ways to Use Pastry Flour: Cakes, Tartes, Puff Pastry, Biscuits, Danish

Try It In: 
Strawberry Shortcakes