Welcome to the last installation of the Just Eat It: Brain Food 101 Wheat Flour series! In case you missed the first four, they are here:
- Quick v. Yeast Breads
- Whole Wheat v. White Flour
- Baking Experiment: All-Purpose versus Pastry Flour
- Baking With Wheat Flour: It’s All About the Protein
And for a special deal on the Chocomize chocolate I gave away last week, keep reading!
NO CAKE FLOUR? NO PROBLEM!
What do you do when a recipe calls for a particular ingredient, but there is none to be found in your kitchen? Do you simply look for another recipe that doesn’t require that ingredient, or cross your fingers that a simple ingredient substitution will do?
Several readers asked me if they could use all-purpose flour instead of cake flour. So I did a little research for them.
Apparently, cake flour is finer, lower in protein, and higher in starch than all-purpose flour. Oftentimes, cake flour is chlorinated to break down the gluten proteins to make the texture even more tender.
To make your own cake flour, simply mix 1/4 c. cornstarch with 1 3/4 c. all-purpose flour. Make sure it is well-mixed. Really, that’s all you need to do! Your resulting mixture will have more starch and less protein than the all-purpose flour you started with.
Remember, cake flour is typically finer than all-purpose, so the final product’s texture may be grainier.
I was going to do an experiment for you and compare baking with this substitution to baking with cake flour, but I couldn’t find cake flour at any stores near me! So, I guess I’ll be using 1/4 c. cornstarch + 1 3/4 c. all-purpose flour whenever I need cake flour, too!