If you want to make soft and delicious pastries, you definitely should use pastry flour. White Wheat Pastry Flour from Food To Live is made by stone-grinding soft wheat. This particular type of flour has a lower gluten content because it has less protein. By the way, Did you know that protein creates a sticky substance we call gluten when flour mixes with water? Furthermore, gluten is the element that affects the yeast in the dough. Its chemical love affair makes the yeast rise and stretch. All-purpose flour has a higher gluten content. Therefore, it's the right choice for bread and other recipes where the dough needs to rise. Wheat Pastry Flour works much better for non-rising recipes; it gives your baked goods the delightfully soft and flaky texture by default. When to Use Soft Wheat Pastry Flour Sifted Wheat Flour is best used for pie crusts, homemade pasta, cookies, and croissants. You can also use it to make delicious blueberry muffins and cranberry scones. The idea is to use this type of flour when you want the pastries to be soft and fluffy in texture. Note that soft wheat flour is rather tasteless. Therefore, it's convenient that it can be used in almost any recipe. We find it works amazingly to make the batter for fried dishes.