If a recipe calls for pastry flour, and you don't have any in your pantry, use one of these pastry flour substitutes in its place:
Best Option: 1/2-cup all-purpose flour combined with 1/2-cup cake flour. This will create a flour with a protein content that is very close to that of pastry flour. If you want a more precise match (and don't mind a bit of measuring), use 3/8-cup all-purpose flour and 5/8-cup cake flour.
Still Good: If you don't have cake flour, use two Tablespoons corn starch, combined with enough all-purpose flour to make a cup. Your baked goods will be a bit tougher (due to the extra protein), but still quite good.
Use either substitute to replace one cup of pastry flour. Double or triple the recipe as needed.
More Flour Substitutes: