Do you have to use cake flour, or can I use all purpose flour in a recipe that specifies cake flour? Thanks food pickle peeps!!

  • Posted by: TiggyBee
  • November 13, 2010


hardlikearmour November 14, 2010
According to cooks illustrated you can make your own cake flour by mixing 2 Tbsp corn starch with 7/8 cup AP flour. (just put 2 T corn starch in 1 cup measure, and fill w/ AP flour.)
TiggyBee November 14, 2010
AntoniaJames, you were so right!!! There really was a favorable difference in the overall texture that I have to say, my hat tips in favor of the cake flour....who knew? : )
TiggyBee November 14, 2010
pierino, you crazy perp you!
AntoniaJames November 13, 2010
I think that in gnudi, the finer texture of the cake flour would actually improve them. Do let us know, TiggyBee, how they turn out!! ;o)
Mr_Vittles November 13, 2010
There is a difference protein-wise, but if you make BetteIrene's substitutions there should not be a big difference. I would say that using the real stuff is better than making short cuts though.
pierino November 13, 2010
That would be food pickle perps to you ma'am.
TiggyBee November 13, 2010
I'm making gnudi, so I will try the substitution method. Thanks for the info and for saving me a trip to the store!! Awesome as ever!! : )
susan G. November 13, 2010
The difference is gluten content, so it depends on what you're making. Cake flour will give a more delicate crumb and tolerate more stirring. I would try it, possibly adapting the liquid for the right consistency.
AntoniaJames November 13, 2010
Yes, just use 1 cup plus 2 tablespoons of cake flour for every cup of AP flour called for. Cake flour is lighter, so you need to make up for that by increasing the volume. There. I saved you a trip to the store! ;o)
betteirene November 13, 2010
When a recipe specifies cake flour and you only have AP, the substitution is one cup all-purpose flour, spooned into the cup and leveled with the flat edge of a knife, minus two tablespoons. When you have cake flour but need AP, it's one cup packed cake flour plus two tablespoons.

I've done both substitutions a lot, for cookies and yeast breads and quick breads, and it's always worked for me. Just don't come to depend on it and get lazy. (Do as I say, not as I do.)
TiggyBee November 13, 2010
Oops, that should be reversed...can I use cake flour instead of all purpose flour in a recipe that calls for all purpose flour. This is a case of not wanting to go to the store, if I can help it!!
: )
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