Baking is so scientific that a seemingly small change like this could drastically affect your end result. Can You Substitute Cake Flour?īecause of cake flour’s low protein content, it is not recommended to use cake flour when another type of flour is called for, even all purpose. Most cake recipes only call for a single rising agent.
If you do use self rising brands, just make sure that you do not also incorporate any additional rising agents into your recipe, as this may create some issues. Most cake flour does not contain a rising agent, so you will still need to combine it with a leavening ingredient like baking powder or baking soda, but you may see a brand or two that does advertise self rising cake flour, which is also okay. At Bob’s Red Mill, our cake flour is unbleached because we love to keep things natural! You can also use our cornstarch (referred to as corn flour in the UK) hack above, or you may be able to find unbleached cake flour in a specialty store. This is banned in Australia and Europe, so you’ll want to look for a soft wheat flour. Cake flour is often bleached, which leaves it a little chlorinated as well as slightly acidic. If you’re in Europe or Australia, it might be a little trickier. Of course, we believe we carry the best cake flour around, and if you live in America, you can most likely find ours and other brands in your local grocery store.
The extra water absorption also allows your batter to rise a little taller with cake flour, so this type is perfect if you want to create a tall, fluffy cake! Just make sure that your recipe has enough water or liquid in it to account for this extra absorption, and your most delicious cake recipes will be smooth sailing! Cake flour also helps with the even distribution of fats in your cake, which will help eliminate any clumps or chunks of butter, and it makes sure that cakes set up a little faster than other flours, which is why you can get a beautiful, tall cake from it! This results in a fine crumb and a soft, tender texture. Cake flour is milled to an extra fine consistency (in fact, cake flour may be referred to by some as extra fine or super fine flour), which allows it to absorb a lot of water. If you already have cake flour and are planning to bake your cake, there are a few things to consider. And you’d be right! As mentioned, cake flour ranges between 5-8% protein, whereas all purpose flour ranges between 10-13% protein. You can imagine that a flour often used in cakes and light-textured products would logically have a low protein content. This means that the higher the protein content in your flour, the more dense and sticky the dough or batter will be. In your baked goods and doughs, the gluten protein content helps the flour bind all the ingredients together. Gluten makes up the protein content of flours, and every type of flour has a different protein content. The thing that differentiates all flours from one another is something you’ve probably heard about a few times this year: gluten. So buckle up, because we are about to take you on a delicious journey through cake flour! What Differentiates Cake Flour? We love cake flour because, well duh, it is used in cakes and other light, airy baked goods, and of course these are our favorites to make! If you have stumbled upon one of the many delicious cake flour recipes out there, you may be wondering what exactly cake flour is, what it is best used for, and whether or not you can create it if you don’t have it in your pantry right now! As total flour geeks, we at Bob’s Red Mill have done years of research into all of the ingredients and processes that go into our flours, and cake flour is no different. However, the low protein and high starch content in cake flour helps create the lightest, most delicious cakes possible! For comparison’s sake, all purpose flour is usually 10 to 13% protein, which can produce good results for almost any recipe. Cake flour is milled from soft wheat and contains the lowest amount of protein when compared to other flours, around 5 to 8%. Cake flour is a light, finely milled flour with a lower protein content than all-purpose flour.
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