Pastry flour has a lower protein content than all-purpose (and higher than cake flour). It makes baked goods lighter, and when incorporating whole wheat flour in baking, I like to use this version. Learn more u003ca href=u0022https://www.bobsredmill.com/blog/recipes/what-is-it-wednesday-pastry-flour/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003ehereu003c/au003e if you like.u003cbr/u003e