What's the Difference Between Pastry Flour and All Purpose Flour

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Oh, you thought we were done? No, no—gluten-free flour blends are the wild card here. They often contain rice flour, tapioca starch, and xanthan gum, and they behave like a completely different species. If we’re being honest, gluten-free flours are the rebellious teenagers of the flour world—you never know what they’ll do at a party.

Pastry flour and all-purpose both come from wheat. Gluten-free blends? No wheat at all. So they don’t play by the same gluten rules. If you’re baking gluten-free, just find a blend labeled “cup-for-cup” and follow the recipe like it’s a treasure map. The comparison to plain wheat flour will only make you cry into your batter.

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For now, let’s stick with our two wheat-based friends: reliable, middle-of-the-road all-purpose, and delicate, dreamy pastry flour.