Fat makes baked goods tender and moist. These flours contain less protein than all-purpose or bread flours. The gluten proteins join with each other and water to form gluten. Gluten turns baked goods tough and elastic, which is desirable in yeast breads but not in cakes, quick breads, or muffins. To increase fiber, substitute a portion of the white flour with whole wheat pastry flour.
Pastry is probably the greatest challenge.
Fat acts as a spacer in pastry to provide flakiness. In some sweet and savory recipes, phyllo pastry can be substituted successfully, for example, as a top to chicken pot pie, or as a base for a vegetable tart, or a sweet Napoleon. Spray phyllo layers with a butter-flavored nonstick spray and sprinkle with crumbs, topping with several more layers prepared in the same manner. Alternatively, the phyllo layers can be moistened with a combination of canola oil and egg whites. Top Fish and poultry have lower fat content than beef.