Pastry flour is a relatively low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries. The protein content of any given type of flour determines how tender, strong, elastic, stretchy, pliable, etc., the dough is that you make with it, and also the texture of the finished bread, waffle, cookie, croissant, etc.

Milled from low-gluten New York State soft wheat; great for pie crusts, cakes & cookies. Unbleached, Unbromated, Unenriched.