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Re: Flour

Name: rob
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The major difference between pastry and cake flour is the ammount of gluten, or proteins in the flours. pastry flour was developed for things like pie crust, and cookies,so they will remain soft,due to the lack of gluten. Cake flour,also is low in gluten so cakes will remain soft. as a rule i would suggest to not interchange them in your recipes.you may want to try using all purpose flour if there is no alternative. Good luck~!