Pastry flour typically refers to refined wheat flours that have been enriched and bleached. Pastry flour is low in gluten and suitable for baking applications that require a lighter crumb and softer product. Pastry flour may also be referred to as cake and pastry flour, or simply cake flour, though cake flour typically has a somewhat lower gluten content. See: Wheat flour, Wheat flour enrichment, Wheat flour bleaching
Wheat flour is unsuitable for individuals sensitive to gluten.
Wheat flour, soft; Wheat flour, cake