I made a strawberry rhubarb cobbler yesterday with pastry flour and it was the best cobbler I ever made. And I realized that rhubarb isn't as sour as I anticipated. AND it's expensive to buy yourself some tart celery. I made it even tastier by adding some cinnamon dulce de leche ice cream.
Pastry flour is a low protein/low gluten flour which is good for making pie crusts, muffins, cookies and biscuits.
I'll post my recipe soon.
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