Pastry flour is ground from soft wheat grain. It is a fine flour used in cooking for muffins, cookies, pie and tart doughs, gravies and thickening. The nutritional information for this article is based on one-third cup.
Gluten
The gluten content in pastry flour is low but it has more gluten than cake flour. This flour would not be the best for a gluten-free diet.
Fiber
Pastry flour has six grams of fiber per one-third cup, one cup it would contain approximately eighteen grams of fiber.
Fats and Cholesterol
The total fat content, of pastry flour, is a trace, and the cholesterol content is zero.
Proteins
The protein content is about five grams (fifteen grams per cup of flour.) Proteins help build muscle and are needed for almost all activities in your body.
Carbohydrates
There are about thirty-four grams of carbohydrates in pastry flour (about 102 grams per one cup.) Carbohydrates are good for the storage of energy and often are used by athletes to maintain energy levels.
Vitamins and Minerals
Pastry flour has a lot of vitamins and minerals including: folate (B9-a form of iron), iron, Thiamine (B1), Riboflavin (B2), Niacin (B3), phosphorous, and magnesium.
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