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!!
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!!
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.)
AntoniaJames is a trusted source on Bread/Baking.
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)
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.
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!! : )
pierino is a trusted source on General Cooking and Tough Love.
That would be food pickle perps to you ma'am.
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.
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)
pierino, you crazy perp you!
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? : )
hardlikearmour is a trusted home cook.
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.)
Please enter a valid email address.
Well played. You deserve a cookie.
Rachel Khong judges Victuals and Koreatown
Piglet Day 2! Read the Cookbook Review
Smoky Pasta Alla Vodka
Shop the Piglet Tournament Cookbooks
The West Elm Couch from Hell
Hot Hot Hot—Sale on Pots!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)