What is Cookie Flour?
Cookie flour, also known as pastry flour, is a soft, low gluten wheat flour with a high starch content.
Falling between the lighter cake flour and the heavy all purpose flour, cookie flour is ideal for light and tender baked goods. It is commonly used in:
How it Works
In cookie flour, the protein, or gluten, is reduced compared to the standards of all-purpose flour.1 It usually is around 8 to 10 percent gluten. When water is mixed with flour, proteins create the elastic framework known as gluten. Less protein and a weaker gluten network creates a tenderer baked good.2 This flour is milled from softer wheat varieties, such as soft white wheat. These softer wheats naturally have lower gluten contents.3
Cookie flour has a soft, fine texture. It is best used for creating lighter, tender products. It will work well with delicate cookies such as shortbread or sugar cookies and makes beautiful pie crusts and flakey pastries. However, it does not work well in thicker or yeast bread products. Cookie flour can be replicated with a 2-to-1 ratio of all-purpose flour to cake flour.
- Kim, J.h., E.j. Tanhehco, and P.k.w. Ng. “Effect of Extrusion Conditions on Resistant Starch Formation from Pastry Wheat Flour.” Food Chemistry99.4 (2006): 718-23. Web.
- Patient, David. “The Chemistry of Pastry Products.” Nutrition & Food Science 94.4 (1994): 33-35. Web.
- Tang, Jian-Wei, Gui-Hong Yin, Li-Na Wang, Yu-Lin Han, Feng Huang, Hai-Fei Yu, Guang-Yu Yang, and Xin-Ping Li. “Inheritance of Wet Gluten Content and Gluten Index in Wheat.” Acta Agronomica Sinica A A S37.9 (2011): 1701-706. Web.