Substitute Pastry flour (for Type 405) for Type 550 flour (German/French T550)
What type 550 flour (german/french t550) does in a recipe: European flours are graded by mineral (ash) content: Type 550 ≈ American all-purpose; Type 405 ≈ pastry flour; Type 1050 ≈ light whole wheat.
Pastry flour (for Type 405)
per 1 cup Type 405
US1:1
Metric1:1
CommonBaking-safe ✓Alcohol-freeDairy-freeEgg-freeFish-freeNut-freePeanut-freeShellfish-freeSoy-freeVeganContains gluten
Type 405 is softer — pastry flour or cake flour matches.
What changes: Slightly chewier than 405
More options: all 2 Type 550 flour (German/French T550) substitutes
Common questions
- What is the ratio for substituting Pastry flour (for Type 405) for Type 550 flour (German/French T550)?
- per 1 cup Type 405 — US: 1:1. Metric: 1:1.
- Why does Pastry flour (for Type 405) work as a Type 550 flour (German/French T550) substitute?
- Type 405 is softer — pastry flour or cake flour matches.
- What changes when you use Pastry flour (for Type 405) instead of Type 550 flour (German/French T550)?
- Slightly chewier than 405
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