Where Can I Buy Presto Cake Flour?

King Arthur Flour All Purpose Organic Flour, 5 lb (P Organic Spelt Flour, 8 Ounces – Whole Grain, Non-GMO Bob’s Red Mill Organic Masa Harina Golden Corn Flour

Is Swans Down Cake Flour same as Presto?

The only difference that… see more. But both Presto and Swan’s Down use a ‘soft’ flour, i.e. a low protein flour, which is supposed to be better for cakes. Hence it is termed ‘cake flour’. The only difference that I know of is that Presto already contains the leavening and, I believe, the salt.

Is Presto the same as cake flour?

If recipe calls for cake flour, substitute an equal amount of Presto®.

What is in Presto cake flour?

Ingredients: Cake Flour (Bleached Wheat Flour), Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrosulphate, Calcium Phosphate), Salt. Presto Self-Rising Cake Flour – a favorite since 1902.

How do you substitute Presto flour?

For every cup of self -rising flour called for in your recipe, measure out 1 level cup all-purpose flour. Add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Whisk to combine.

What can I use instead of cake flour?

Making a cake flour substitute is easy with the following two ingredients: all-purpose flour and either cornstarch or arrowroot powder. Start with one level cup of AP flour, remove two tablespoons of the flour, and add two tablespoons of cornstarch or arrowroot powder back in.

What flour is best for moist cake?

Cake flour is best suited when a baker is preparing a cake from the scratch as it has a fine texture and can clump. All, one needs to do before making use of this flour is sift it. Another, flour which is low on gluten content and gives us moist cakes is almond flour.

Does Presto have baking powder?

The baking powder in Presto is made especially to suit the flour & rises evenly throughout the dough. You always get the right proportion of baking powder & salt because every batch of Presto is thoroughly tested at the Mill.o always sift Presto Once before measuring unless otherwise stated in recipe.

What’s the difference between self rising flour and cake flour?

The key difference between cake flour and self-raising flour is that cake flour is finely milled flour with little protein content, whereas self-raising flour has more protein content with salt and baking powder added to help it rise. Cake flour absorbs more water and sugar due to its finely milled nature.

Is Swans Down Cake Flour Self rising?

Swans Down Cake Flour is a pure soft flour that does not contain a leavening agent or salt. It is the perfect flour for all of your special baking needs.

Is Pillsbury all-purpose flour self rising?

What is Self Rising Flour? Pillsbury Best Self Rising Flour is All Purpose Flour with 1-1/2 teaspoons baking powder and 1/2 teaspoon salt added per cup of flour. It is ideal for making biscuits, muffins, cakes and pastries.

Can you make cake flour with self rising flour?

Cake flour is a good option for a sponge cake as it has a low protien content and gives a light, tender cake. Whisk or sift the flour and baking powder together before using. If using all-purpose flour in recipes then convert to a UK version of self-rising by adding 2 teaspoons baking powder per cup of flour.

How do you make cake flour with cornstarch?

Measure 1 level cup of all-purpose flour, remove 2 tablespoons of the flour and then place the flour into a bowl. Add 2 tablespoons of cornstarch to the all-purpose flour. Whisk together to combine and use as a substitute for 1 cup cake flour.

Can I substitute cake flour for all-purpose?

To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own – one cup sifted cake flour (100 grams) can be substituted with 3/4 cup (85 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.

Is White Lily flour the same as cake flour?

The chlorine makes White Lily more like cake flour than other all-purpose flours. But there again is another subtle difference, Ms. Corriher said. While White Lily can be used in cakes, it is not bleached as much as cake flour, which gives White Lily a better, less acidic taste, Ms.

Can I use plain flour instead of cake flour?

If you don’t have cake flour on hand and need to make a cake in a hurry, use the following swap: For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and add 2 tablespoons of cornstarch.

Amazon.com: Customer Questions & Answers

2 cups all-purpose flour, 3/4 teaspoon baking powder, and 3/4 teaspoon baking soda are called for in a recipe for zucchini bread that I found on the internet.I don’t have any all-purpose flour on hand right now.Presto cake flour is all I have on hand.Is it possible for me to figure this out?

Personally, I haven’t given it a go.Nonetheless, both Presto and Swan’s Down make use of ″soft″ flour, which is a low-protein flour that is said to be superior for baking cakes.As a result, it is referred to as ″cake flour.″ There is only one difference that I am aware of, and that is that Presto already has the leavening as well as what I think to be the salt.It appeals to me since it allows me to produce rapid biscuits without the need for measurement.

As an alternative to utilizing shortening and milk, I use heavy cream to replace both of those items.I don’t use a measuring cup since I judge the dough by its texture.It is reliable and saves a few steps on every occasion.Presto is a fantastic piece of software.It allows you to make the lightest cakes, breads, muffins, and even cookies possible.

Swans Down is a product that I have tried and did not care for at all.The use of Presto eliminates the need for salt and baking soda, which is a time-saving convenience.Presto will almost certainly make you fall in love with your cakes all over again.This was helpful to 1 out of 1 people.Do you agree?|

Inform authorities about alleged abuse Is there anybody else who has a problem with the new packaging for presto cake flour?It smells to me like the box is not good.This was helpful to 1 out of 1 people.

• Do you agree?
• |
• Inform authorities about alleged abuse Presto creates a better, lighter cake than Swans Down, especially when the ingredients are sifted only once.
• Down’s cakes have a ″heavier″ texture.
• This was helpful to 1 out of 1 people.
• Do you agree?

|Inform authorities about alleged abuse I use Presto flour since it already contains baking powder and salt, and the results are amazing.Using either one is OK; however, one of them is self-rising, so no additional salt or baking soda is required.

1. You’ll obtain the same outcomes as before.
2. This was helpful to 1 out of 1 people.
3. Do you agree?
4. |
5. Inform authorities about alleged abuse

Presto Enriched Self-Rising Cake Flour (32 oz) Delivery or Pickup Near Me

It’s a straightforward process.Product purchases may be made via the Instacart app or website from a store of your choosing that is nearby.After placing your purchase, Instacart will connect you with a personal shopper in your region who will shop for you and bring your order to you.With our ″Leave at my door″ option, you may get your package without having to interact with it.

Using the Instacart app or website, you can keep track of the status of your order and communicate with your shopper at every stage of the process.More information on how to place an order may be found here.Use the Instacart app or website to find a store near you that provides pickup, then select Pickup from the drop-down menu and choose your desired pickup location from where you’d like to complete your order.Next, when you reach the shop of your choosing, use the Instacart app to alert us that you have arrived.

It will depend on the retailer whether you will be assisted in loading your goods into your vehicle or whether you will be required to pick them up in a designated location.More information about pick-up orders may be found here.The following is a breakdown of the cost of Instacart delivery: – Same-day orders over $35 are subject to a delivery cost that starts at $3.99.Fees for one-hour deliveries, club store deliveries, and deliveries under $35 are subject to change without notice.- Service costs vary and are subject to fluctuate depending on a variety of variables, including your location and the amount and types of goods in your shopping basket.

Orders containing alcoholic beverages are subject to an additional service charge.Tips are not required for delivery orders, but are highly recommended.It’s a wonderful method to express your thanks and acknowledgment to your customers for their business.The whole amount of your tip goes straight to the shopper who delivers your item to your door.With an optional Instacart Express membership, you may save money on delivery fees by paying nothing on orders over $35.You can also obtain cheaper service fees by joining.

On your pick up order, there may be a ″pickup charge″ (which is equal to a delivery fee for pickup orders), which is generally $1.99 for non-Express members and may be waived for Express members.This is waived as part of your Express membership, just as it would a delivery cost.- There are no service costs for pick-up orders, regardless of whether the customer is a non-Express or Express member.

• More information about Instacart pricing may be found here.
• Whenever an item you desire is out of stock at the store, your shopper will make the appropriate substitutions based on your preferences.
• You may set up item and delivery instructions in advance, as well as communicate with your shopper immediately while they are shopping for and delivering your purchases.
• You may instruct the shopper to do the following:- Find the best match: In most cases, your shopper will make the greatest decision possible when selecting a replacement for your item.
• In the event that your original option is out of stock, you can choose a particular replacement for the shopper to purchase.
• – Select Specific Replacement: In the case of products you’d prefer not to replace, choose ″Don’t replace″ to receive a refund if the item is out of stock at the time you place your order.

Find out more about specific item or replacement instructions by visiting this page.No, Presto Enriched Self-Rising Cake Flour contains gluten and should not be used in gluten-free baking.Presto Enriched Self-Rising Cake Flour has a calorie count of 100.00.

1. Presto Enriched Self-Rising Cake Flour has 20.0 grams of carbohydrates.
2. Presto Enriched Self-Rising Cake Flour has a total of 0.0 gram of sugar per cup.
3. Presto Enriched Self-Rising Cake Flour has a total of 0.0 grams of fat per serving.
4. The sodium content of Presto Enriched Self-Rising Cake Flour is 330.0 grams.

Presto Self-Rising Cake Flour

Since 1902, Presto Self-Rising Cake Flour has been a favorite among bakers.For breakfast, dinner, and dessert, this recipe is quick and simple.Presto Self-Rising Cake Flour has been used by bakers, chefs, and homemakers for a variety of recipes ranging from breads and biscuits to batter for frying and deep-frying.Presto cake flour is prepared from a specific grade of soft winter wheat that has been selected for its delicate gluten, which results in light, uniformly textured cakes and other baked items.

It’s perfect for baking biscuits, pizza bread, and pancakes and is available in bulk or in large quantities for wholesale customers.Presto Cake Flour is precisely formulated to work with the flour and rises uniformly across the whole dough.Because you always obtain the proper proportions of flour, baking powder, and salt, there is no need to measure or combine ingredients before using them.Simply use Presto Cake Flour for conventional cake flour in your favorite cake recipe while leaving out the baking powder and salt.

Self-rising flour is made up of normal flour, baking powder, and salt, and it should be used when the recipe calls for it, such as in baked goods such as pancakes, cookies, breads, and muffins, as well as in other baked goods.Because self-rising flour already contains a leavening agent (baking powder), it may be used in place of other types of flour, such as all-purpose or whole wheat flour, without altering the final result.Check out our bulk flour, which is ideal for baking items, pancakes, and waffles.Packing: Six 80oz bags of Presto Self-Rising Cake Flour in bulk.Sodium Bicarbonate, Sodium Acid Pyrosulfate, Calcium Phosphate, Cake Flour (Bleached Wheat Flour), Salt are the main ingredients in this recipe.

T113 is the item number.

No Cake Flour? No Self-Rising Flour? No Problem

You should avoid skipping the sifting phase because you want the cornstarch to be properly blended with the flour and the mixture to be light and airy.

What Is Self-Rising Flour?

Self-rising flour is commonly used in classic Southern dishes like as biscuits and cobbler, and it is considered virtually vital in that region of the country.The mixture is, however, simply a pre-measured combination of all-purpose flour, baking powder, and salt.You can quickly whip up a batch on the go if you’re in a hurry—or, if you know you’ll be using self-rising flour frequently, make a large amount ahead of time so that you’ll always have it on hand when needed.Remember that store-bought self-rising flour is generally made from a soft wheat with a lower protein level than conventional all-purpose flour, so use caution when baking with it.

It produces a more tender baked item as a consequence; your self-rising flour alternative will make a little less tender but no less tasty baked good as a result of this.How to Make Self-Rising Flour from All-Purpose Flour (with Pictures)

1. Measure out 1 level cup all-purpose flour for every cup of self-rising flour called for in your recipe.
2. Mix in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt until well combined.
3. To blend, whisk the ingredients together.

Knowing how to change all-purpose flour for cake four or self-rising flour at whim, you could completely alter the texture and flavor of your chocolate chip cookie recipe—or you could create a large, gorgeous bundt cake instead.

The Easy Way to Make Cake Flour Substitute

Despite the fact that I enjoy baking, living in New York City means I don’t have a lot of storage space, particularly in the kitchen.The baking shelf in my pantry is filled with only the bare minimum of staples and fundamentals.However, even while I’d prefer to have goods like cake flour on hand, it’s just not practicable for me to do so given that I don’t use it on a daily basis.As a substitute, I have space for one large sack of all-purpose flour.

It turns out that you may actually reap the benefits of baking using cake flour without needing to purchase any of the ingredients (and store it).If you want to manufacture a cake flour alternative at home, you just need two basic cupboard ingredients.

What Exactly Is Cake Flour?

Cake flour is a delicate flour that is finely milled and has a low protein level; it is typically bleached before use.Using it in baking produces a cake with a super-tender texture, a fine crumb, and an excellent rise.Chiffon and angel food cake are two excellent examples of desserts in which cake flour performs exceptionally well.The protein level of cake flour and all-purpose (AP) flour is the most significant distinction between the two types of flour (which becomes gluten).

While cake flour has around 8% protein, all-purpose flour contains somewhat more protein than this amount.

How to Make a Cake Flour Substitute at Home

To make a cake flour alternative, just combine all-purpose flour and either cornstarch or arrowroot powder in a mixing bowl until well combined.Cake flour equals 1 cup all-purpose flour minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch or arrowroot equals 1 cup cake flour.Start with one level cup of all-purpose flour, remove two teaspoons of the flour, and stir in two tablespoons of cornstarch or arrowroot powder until the batter is smooth and elastic.After that, sift the mixture together to ensure that all of the ingredients are evenly distributed throughout.

Cornstarch, when used with all-purpose flour, will help to prevent the production of gluten while simultaneously providing structure and ″sponginess″ to the cake.It is crucial to note that while cornstarch may easily be substituted for arrowroot powder, the use of arrowroot will cause cakes to cook more rapidly and will frequently result in their being more moist than cakes cooked with cornstarch.

Try These Recipes with Cake Flour

This is an updated version of a post that was initially published in March 2008.Kelli FosterPlanPrep’s Food Editor Kelli Foster Kelli is the Food Editor for Kitchn’s Plan & Prep section, where she oversees all food-related editorial.She holds a degree from the French Culinary Institute and is the author of several publications, including Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals.She lives in New York City.

She resides in the state of New Jersey.Keep up with Kelli

Know The Best Flour To Make A Moist Cake

In the same way that cakes are a necessary for living a good life, flour is also an absolute necessity when it comes to creating cakes in the first place.It is, without a question, one of the most crucial elements in the recipe.Not only does it give the cake its size and form, but it also gives it a cakey texture and flavor, making any cake even more delectable.So, in order to make your cake a truly delicious treat, you must use the best flour for cake baking in order to be a great success.

There are several distinct types of flour used in the cake, which appear to be classified according to their country of origin.The majority of individuals would like to purchase eggless cake online so that they would not have to deal with this difficulty.However, all of the amateur bakers who are looking to improve their baking abilities will undoubtedly be interested in learning which cake flour is the most effective in producing the greatest of cakes.As a result, this site is devoted to all of those unfortunate folks.

It is my hope that they will continue to learn more about baking and become better bakers.All-purpose flour would appear to be the most appropriate flour for baking cakes.However, we would like to inform you that you are greatly incorrect if you believe this to be the case.When kneaded into a cake batter, this type of flour is considered to contain protein, which when combined with other ingredients makes gluten.Furthermore, because of the presence of gluten, the cake batter has a chewy, rustic feel, which finally results in it being rough and dry.

Consequently, the greatest cake flour would be one with a low protein concentration, allowing our cake to come out to be moist and soft in texture.Although, when used in the proper amounts, all-purpose flour can be used to make cakes, it is not recommended for this purpose.However, it is not as much as cake flour!Known for being milled from soft wheat and containing between five and eight percent protein, cake flour is considered the ideal flour for baking because of its delicate texture.In the baking process, due to its low protein concentration, it produces just a little quantity of gluten when combined with other ingredients.It goes through a bleaching process, which makes it ideal for absorbing moisture and forming a cakey structure, which is much easier to do than with alternative substitutes for the ingredient.

Cake flour is best used when baking a cake from scratch since it has a fine texture and has a tendency to clump together when baked.All that has to be done before using this flour is to sift it well.Almond flour is another type of flour that is low in gluten concentration and produces moist cakes, as described above.

• This flour, which is commonly used to make almond flour chocolate cake, provides a fantastic nutritional bang for your buck while also serving as an excellent gluten-free option.
• If you compare it to the widely used alternative to ordinary wheat flour, it is lower in carbohydrates, higher in nutrients, and has a little sweeter flavor.
• It is also said to reduce ″bad″ LDL cholesterol levels as well as insulin resistance.
• After that, there is cake wheat flour, which is a sort of flour that can be used for baking and is highly popular in the baking sector.
• To be more specific, whole wheat flour was used.
• This sort of flour is available in two varieties: whole wheat flour that contains 100 percent whole wheat and white whole wheat flour.

One is produced from hulled red wheat grain, and the other is made from hulled white spring wheat grain, according to the manufacturer.The former appears to have more fiber and other nutrients than all-purpose flour..However, when compared to 100% whole wheat flour, the latter has a gentler taste and has a lighter color than the former.

1. Because it contains both the wheat germ and the wheat bran, this type of flour is extremely nutritious.
2. It’s best used for creating thick fruit desserts like fruitcakes.
3. Baking’s conclusion would be that, unless you are a serious baker, you might want to experiment with all-purpose flour instead.
4. For the simple reason that it produces good results for practically every cake.
5. Instead of cake flour, you may substitute all-purpose bleached flour, but be sure to leave out 2 tablespoons of the flour for every 1 cup of the recipe’s total volume.
6. Use any of these flours, but avoid using bread flour for the simple reason that it contains a high concentration of protein and will result in a spongy, dense cake.

And you certainly don’t want things to go wrong to the point that you have to resort to purchasing a vanilla, strawberry, or chocolate cake online in order to cover your mistakes.In other words, make an informed decision when it comes to baking!Everyone Have a Wonderful Baking Day!

Amazon.com: Presto Self-Rising Cake Flour With Baking Powder & Salt 80 Oz. Bag (5 Lbs.): Grocery & Gourmet Food

5.0 stars out of 5 for this product The product was delivered quickly and in great condition. On May 22, 2021, a review will be conducted in the United States. This product will be used for Puerto Rican delicacies, such as wedding cakes, in the future.

Top reviews from the United States

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It was reviewed in the United States on September 28, 2020 and it was verified.My daughter recently began baking from home for the first time, and she was using all-purpose flour to make her cookies.She chose My Presto since she had ran out of the other flour and didn’t want to waste any time.She uses Presto to create the BEST Bakery Style Cookies you’ve ever tasted.

Presto was never intended to be used in this manner.Prestigio has been part of my life since I was a young child in the 1970s, when I witnessed my grandmothers and father use the machine to make their wedding cakes.Then, after relocating to Buffalo from New York City in 2004, I was unable to locate Presto in any shop for several years.We finally have the Presto, thanks to Amazon and the seller/manufacturer who made it possible.

On May 22, 2021, a review was published in the United States, and a verified purchase was made.This product will be used for Puerto Rican delicacies, such as wedding cakes, in the future.5.0 stars out of 5 for this product The product was delivered quickly and in great condition.On May 22, 2021, a review will be conducted in the United States.This product will be used for Puerto Rican delicacies, such as wedding cakes, in the future.

The photographs in this review On November 17, 2021, a review was published in the United States, and a verified purchase was made.When it comes to baking, this product is ideal for those who enjoy cake but prefer the simplicity and convenience of self rising.It’s simple to use and will result in a gorgeous and delicious cake.You will not be displeased with the results.If you don’t prepare a large number of cakes, you might wish to get a smaller box to save on shipping.On February 3, 2022, a review was published in the United States, confirming the purchase.

I consider myself to be a beaker.I bake a variety of things and I know I can rely on Presto flour since it already has everything I need; all you have to do is add the butter, which should be unsalted because Presto flour has salt as well.The flavor is fantastic, and the pastries (especially the cakes) are light and fluffy, as is the appearance.

• I still use ordinary flour on occasion, but Presto is the most convenient option.
• 5.0 stars out of 5 for this product This is one of the greatest flours for baking that you can find.
• On February 3, 2022, a review will be conducted in the United States.
• I consider myself to be a beaker.
• I bake a variety of things and I know I can rely on Presto flour since it already has everything I need; all you have to do is add the butter, which should be unsalted because Presto flour has salt as well.
• The flavor is fantastic, and the pastries (especially the cakes) are light and fluffy, as is the appearance.

I still use ordinary flour on occasion, but Presto is the most convenient option.The photographs in this review On November 3, 2021, the United States will conduct a review.Purchase that has been verified The arina is, in fact, rather nice.

1. What is not good is that the price of the item continues to rise, as I have been purchasing it for quite some time, and the price has increased significantly in recent months.
2. On March 8, 2022, a review will be conducted in the United States.
3. Purchase that has been verified This is my cake made with presto flour; it is my first Puerto Rican birthday cake that I have ever made, and the texture that this flour provides is incredible; I highly recommend purchasing this flour for your cake baking needs; I have purchased two additional bags because it is the best flour available.
4. 5.0 stars out of 5 for this product The best flour I’ve ever had.
5. On March 8, 2022, a review will be conducted in the United States.
6. This is my cake made with presto flour; it is my first Puerto Rican birthday cake that I have ever made, and the texture that this flour provides is incredible; I highly recommend purchasing this flour for your cake baking needs; I have purchased two additional bags because it is the best flour available.

The photographs in this review On March 2, 2022, a review was published in the United States, confirming the purchase.Presto has been a part of my life for decades.Our Chef put it to use and had nothing but good things to say about it.Because the 5 lb.box is tall, you’ll need enough overhead space for your shelf to fit underneath it.

Most cake recipes include the use of a sifter, so make sure you have one on hand while baking.The results are consistent from one experiment to the next.On January 27, 2022, a review was published in the United States, confirming the purchase.Even if the flour is fantastic, I’m disappointed because it was sent in the same blacking box as a lawn pesticide for my grass.Make use of your reasoning and reasoning skills.

It’s only basic sense.Update: Excellent customer service; they sent me a replacement bag of flour, which I appreciated.

Difference Between Cake Flour and Self-Raising Flour

There is a significant difference between cake flour and self-raising flour in that cake flour is finely milled flour with minimal protein content, whereas self-raising flour has a higher protein level but also contains salt and baking powder to aid in the rising process.Because cake flour is finely milled, it absorbs more water and sugar than other types of flour.Food things get moister and finer as a result of this process.Self-raising flour is not finely milled, and it may be obtained in both bleached and unbleached varieties.

It can be used in baking and baking mixes.Because self-raising flour already contains baking powder, it makes it simpler to prepare culinary products using this flour.

CONTENTS

1. Overview and Key Distinguishing Characteristics Cake flour and Self-Raising Flour are both terms that are used to describe flour. 4. Comparison of Cake Flour and Self-Raising Flour in Tabular Format 6. Summary

What is Cake Flour

Cake flour is a finely ground flour manufactured from soft wheat that is used to make cakes.In general, cake flour has a modest amount of protein.A bag of cake flour may contain between 7 and 10% protein by weight.It also contains a minor amount of gluten.

Cakes become more light and soft as a result of the reduced gluten level of the flour.Cake flour has a smooth and silky texture, which makes it ideal for making fine-textured cakes.In addition, because cake flour is finely milled, it has a greater surface area and can thus absorb more water.Increasing the amount of water in the cake allows for the addition of more sugar.

Making the cake moister and longer-lasting by increasing the sugar content results in a finer and tighter crumb.Cake flour, it is claimed, aids in the uniform distribution of fats and the raising of the cake to a higher level.Cake flour is frequently bleached to give it a pale color, which helps the cake stay moist, rise for a longer period of time, and prevents it from being too browned.We may use this flour to produce a variety of different foods, such as biscuits, pancakes, waffles, muffins, quick bread, and scones, among other things.

Substitutes for Cake Flour

• If you don’t have any cake flour on hand, you may make do with the following recipe. Take one level cup of plain flour and remove two tablespoons of the flour
• repeat with another level cup of plain flour.
• Add two teaspoons of cornstarch to the mixture.
• Sift the mixture together to ensure that all of the ingredients are evenly distributed.

What is Self-Raising Flour?

Salt and baking powder are added to self-raising flour to make it rise more quickly.Since this combination eliminates the need to add baking powder to food products while they are being prepared, self-raising flour may be used more easily in baking recipes.This flour may be used to make a variety of baked goods, including cakes, doughnuts, bread, roti, naan roti, and pastries.Furthermore, self-raising flour has a little greater protein level than regular flour, with more than 10% of the total protein content.

This flour should be kept in an airtight, dry container to prevent bacterial growth.If the flour is kept for an extended period of time, the baking powder has a tendency to lose its potency, resulting in the baked goods failing to rise as they should have done.Self-raising flour may be made at home by mixing one and a half teaspoons of baking powder and half teaspoons of salt into one cup of all-purpose flour, according to the package directions.

What is the Difference Between Cake Flour and Self-Raising Flour?

When it comes to cake flour, it’s a finely ground flour derived from soft wheat, whereas self-raising flour is flour that’s been treated with salt and baking powder.The most significant distinction between cake flour and self-raising flour is that cake flour has minimal protein, whereas self-raising flour contains a higher proportion of protein.The following infographic lists the differences between cake flour and self-raising flour so that you may compare the two products side by side.

Summary – Cake Flour vs Self-Raising Flour

Cake flour is a finely ground wheat flour that is used in baking.It has a modest amount of protein and gluten.It contains no new components other than what is already present.Cake flour is often bleached, and as a result, it is not marketed in some countries because of health concerns related to it (Eg: Australia).

Self-raising flour is not as finely ground as cake flour, and it has a higher concentration of protein and gluten.Extra components like as salt and baking powder are used in the recipe, and it is available in both bleached and unbleached forms.Listed below is a concise explanation of the differences between cake flour and self-raising flour.

Reference:

1. ″What Is the Purpose of Cake Flour?″ Baking A Moment was published on October 19, 2018. ″What Exactly Is Self-Raising Flour?″ ″Self-Raising, Rising Flour: Definitions, Applications, and Recipes.″ Tarla Dalal, on the 14th of May, 2016.

Image Courtesy:

1. ″Ingredients for Corn Fritters″ is an abbreviation. Photograph by Gavin Tapp (CC BY 2.0) courtesy of Flickr Pxfuel provides the following: 2. ″Bake,″ ″Butter,″ ″Flour,″ ″Mountain,″ ″Pile,″ ″Cookie,″ ″Egg,″ ″Pastries,″ ″Sugar,″ and ″Cake.″

The Cake Flour Trusted by Scratch Bakers Since 1894 – Swans Down® Cake Flour

Darlene writes:May you tell me how I can obtain coupons and a cookbook from you?Swans Down writes: ″Hi Darlene, I’m Swans Down.″ Please contact our Consumer Relations Department if you have any questions.They will be delighted to assist you.Best of luck with your baking!

Consumer Relations Department 400 Poydras Street, 10th Floor New Orleans, LA 70130 1 – (800) 535-1961 Consumer Relations Department 400 Poydras Street, 10th Floor [email protected]

Melissa greets you with a kind greeting.Has there been a change in the components in your flour?Swans Down says: ″I recently purchased this flour, which I typically use for my pound cake, but for some reason the cake did not rise as much as it did previously.″ Hello, Melissa.Thank you for getting in touch.

Please accept our sincere apologies for the negative experience you had with Swans Down Cake Flour.Your information has been passed to our Consumer Relations Department for further consideration.Someone will be in touch with you through email shortly.Alternatively, you may contact them by phone at 1-800-535-1961 or by email at [email protected].

Thank you for being a long-time customer of Swans Down Cake Flour.

• Renee Frazier writes: ″Could you kindly email me coupons and a recipe book?″ Renee Frazier asks. I really like your cake flour
• According to Cathy Washington, ″Does Swans Down produce a chocolate cake flour?″ A Swans Down chocolate cake flour, I’m fairly convinced, was used by my mother when she made her famous German Chocolate Cake many years ago. Swans Down writes: ″Hello Cathy, This is a fantastic query! Several years ago, there were two versions of the Swans Down package: one had a yellow cake serving recommendation, while the other included a chocolate cake serving suggestion. The flour itself was not chocolate, despite the fact that the container displayed a chocolate cake on the front. Good luck with your baking!

Jessica asks:Can you tell me what the allergy information is for Swans Down?I’m wondering whether there’s a chance of cross contamination with peanuts or tree nuts in particular.Swans Down has stated: Hello, Jessica.It is important to note that Swans Down Cake Flour does not include any tree nuts or peanuts.

Additionally, Swans Down Cake Flour is prepared in a facility that is peanut and tree nut free.To further clarify, Swans Down Cake Flour is processed and packed in a separate facility that is only dedicated to the production of Swans Down Cake Flour.The air duct in this room is distinct from the rest of the house, therefore it has its own ventilation system.We encourage you to contact our Consumer Relations Department at 1-800-535-1961 if you require further information.

Greetings and Best Wishes for Baking!

Tracy writes: ″Hello Swans Down, it’s Tracy.″ Is unbleached flour available for purchase? Swans Down has stated: Hello, Tracy. Swans Down does not sell unbleached cake flour, which is a disappointment. Greetings and Best Wishes for Baking!

When a recipe calls for sifted flour, do you have to sift it yourself or is it already fine enough?Monica says: Swans Down has stated: Hello, Monica.Despite the fact that Swans Down Cake Flour is 27 times finer than all purpose flour, it is still necessary to sift it first.Then, using the sifted cake flour, spoon lightly into a nested measuring cup and smooth the surface with a spatula.

When cake flour is stored on shelves, it gets compact, and if it is not sifted first and then measured, it will result in the addition of more cake flour than is required by the recipe.If the cake is too dry and flavorless, it will not rise to its correct height, and it will be a disappointment to guests.Greetings and Best Wishes for Baking!

″Years ago, my mother created a cake that had a brown sugar walnut nut filling and finely crushed walnuts in the dough,″ Shelley recalls.Swans self-rising cake flour, which came in a green box, was the flour she used.Was this a recipe off the back of the box?Where can I get my hands on some of this cake flour?

Swans Down writes: ″Hello Shelly, What a throwback to the past!Despite the fact that this product has been out of production for over two decades, Swans Down recipe archives were investigated, and regrettably there was no Self Rising cake recipe that asked for brown sugar and walnuts to be found.We apologize for not being of more assistance, but we would really appreciate it if you could share the recipe with us if you come across it.Greetings and Best Wishes for Baking!

Kecia expresses herself as follows: Is this flour offered in 50-pound sacks or smaller quantities? Swans Down has stated: Hello, Kecia. At the moment, Swans Down is only available in a 2 pound cardboard box. Greetings and Best Wishes for Baking!

Janis Igleheart Outman, a descendent of the Igleheart Brothers, says: ″I am one of the descendants of the Igleheart Brothers.″ That cake flour is still popular now, as it was decades ago, is heartening to observe.I have a large collection of their cookbooks as well as their baking ware.I’ve even traveled to Evansville, Indiana, in order to research my family’s history.It’s wonderful to come upon this page.

Swans Down has stated: Hello, Janice.It is a pleasure to get your message.Swans Down Cake Flour is a well-known brand in the baking community.Inglehart Brothers’ Swans Down has been passed down from generation to generation since 1894, resulting in lovely family traditions that we are confident the Inglehart Brothers would be pleased with today.

One of these days, we should compare collections.Greetings and Best Wishes for Baking!

JUNEO writes:I spent days attempting to locate swans down cake flour, which my mother used in her cakes and which I recall her mixing in a huge basin cupped in her arms while she worked on the cake.I have a problem mixing by hand; would the cake turn out okay if I use a hand mixer?Are you able to assist me?ssswansdo Swans Down has stated: Hello, Juneo.

When producing Swans Down recipes, you may easily use a hand mixer for the traditional method of mixing by hand.Greetings and Best Wishes for Baking!

Cuong Vo writes:Can you tell me what % of protein is in your cake flour?

Jean Corrick writes:I recently purchased a box of Swans Down cake flour, and when I opened it, it had a chemical stench to it.I mixed up the dough, but it still had the chemical odor and tasted wrong; do you have any clue if it is safe to use?Swans Down writes: ″Hello Jean, Please accept our apologies.Your contact information has been passed to our Consumer Affairs Department for further consideration.

Someone will be in touch with you shortly to assist you with this matter.Best of luck with your baking!

• ″Do you happen to have a Swans Down cake flour recipe book?″ asks Allyne Holland.
• Gena Hahn expresses regret at the fact that we are no longer able to obtain this flour in Canada. I considered shopping online, but the shipping costs are outrageous: 28 dollars for one package, 44 dollars for eight. A box of the latter costs $8, but a box of the latter costs $2.85 when purchased in quantities of eight or more. The issue, as is customary between the two countries, is the shipping via FedEx service. The USPS would be less expensive. Swans Down is likely to be skipped in the future, as will be the case with many others. That’s a shame. Swans Down writes: ″Hello, Gena. Your information has been submitted to our Consumer Affairs Department. An someone will get in touch with you to see if they can assist you in locating a distributor in your region.

Lisa Kauppinen asks: ″Can you tell me where I can get cake flour in bulk in Southeast Wisconsin?″ Swans Down writes: ″Hi Lisa, I’m Swans Down.″ We are always interested in hearing from our Swans Down customers!Swans Down is now only available in a 2 pound box, which is a limited quantity.Swans Down should be available in Pick N Save and Metro Market locations in the Southeast Wisconsin area, respectively.For other store locations, please see our Find A Store page.

• Carolyn Hernandez writes: ″Hello, I have a question?″ she asks. My mother used to make the original tea cakes with Swans Down Cake Flour, but after she passed away, all of her recipes were lost. Do you happen to have the original tea cake recipe?
• As Jeanne Wardwell points out, ″When did you decide to quit creating cake mixes?″ My mother used to swear by the Lemon Flake cake mix, which I believe was manufactured by your firm. Do you happen to have the recipe on hand?
• Brenda inquires as to where Swansdown cake flour may be purchased.
• Collette states that Swans Down is the only flour she uses in her baking. I create so many of these every year that it would be wonderful if they could be offered in greater quantities. Is there anything larger than 32oz? Is there anything more I can do other purchasing additional boxes?
• Adrienne writes:Hello, I was wondering whether it is possible to get Swans Down flour in a much greater quantity (5 pounds) or in a higher quantity (more than 5 lbs). As someone who bakes a lot, I rely only on this flour
• however, I require a bigger quantity, which is more affordable when purchased in bulk. Swans Down writes: ″Hello Adrienne, I’m Swans Down.″ Swans Down is only available in its boxed version for the time being. Stay tuned for future updates as we investigate viable possibilities for higher volume orders. Thank you for your patience! Good luck with your baking.

In response to Kimberly Jones’ question, does Swans Down provide a gluten-free version of this cake flour? Hello, Kimberly. Swans Down does not presently offer a gluten-free menu choice at their establishment.

My inquiry has been filed a number of times by other people, according to Becky Carr. SwansDown, on the other hand, does not appear to have responded. Should I avoid using flour that has expired?

Wanda J. Whitener writes: ″Hello, do you have a recipe for Scones?″ Swans Down writes: ″Hello, Wanda!″ We are currently working on a few scones recipe prototypes. Please keep checking the site for updates; they will be posted soon. Best of luck with your baking!

Suzanne inquires as to why she is required to sift the flour and whether she may omit this step.Swans Down writes: ″Hello, Suzanne!″ Some information on the advantages of sifting may be found in our Baking Tips section.Sifting cake flour is one of the most critical secrets to great baking, and it should not be overlooked.Sifting flour eliminates lumps and aerates it, allowing it to be readily incorporated into mixes.

Sift the flour into a measuring cup, spoon it into the cup, and level it out, being careful not to pack the flour.Unless the recipe expressly asks for unsifted Swans Down Cake Flour, always sift Swans Down Cake Flour.

Linda S Grant writes:Buttermilk is called for in your Banana Bread. I only have 2 percent milk in the house. Is it OK to use that phrase? As for using 2 percent milk, Swans Down advises that you should add around a teaspoon (at the most) of fresh lemon juice to the mix to compensate for the acidity of buttermilk. Best of luck with your baking!

• Lauren says:My most favorite flour!
• Swans Down says:

According to Mary Oporto, ″How can I duplicate the green package of cake flour with the red box from Swans Down?″ Please get back to me as soon as you are able.A recipe from my deceased mother is being attempted as a family Christmas dinner?Thank you very much for your help!Swans Down has stated: Thank you for your question, Mary.

Swans Down used to create a self-rising cake flour (as opposed to pure cake flour) that was sold in a green container.Due to the fact that this product is listed in a large number of older recipe books and family recipes, we have included two options for how to substitute it: To transform Swans Down cake flour (in the red box) into ″self rising″ flour, combine 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for every 1 cup of flour.2.The second option is to use Presto Self-Rising Cake Flour, which is manufactured by our parent firm, Reily Foods Co., and is comparable to the Swans Down listed in the green box.

Best of luck with your baking!

• Do the folks at Swans Down have a recipe for 7-up cake? Cynthia Collins asks.
• Marie responds:Hello, I’m searching for the self-rising cereal, the kind that came in a green box and that you used to sell back in the 1980s.
• Is it still available for purchase?
• Thank you very much! Swans Down has stated: Hello, Mari! Self rising cake flour, as opposed to pure cake flour, was once available from Swans Down and could be found in the green box. This product is stated in many older recipe books and family recipes, and we have provided two ideas for substituting it: To transform Swans Down cake flour (in the red box) into ″self rising″ flour, combine 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for every 1 cup of flour. 2. Alternately, you can use Presto Self Rising Cake Flour, which is manufactured by our parent business, Reily Foods Co., and is identical to the Swans Down shown in the green box.

• DEAR CAROL HAIRSTON, Do you know if Swan Mills still makes the flour in the green box that I used to use for baking when I was growing up? Swans Down writes: ″Hello, Mary!″ Self rising cake flour, as opposed to pure cake flour, was once available from Swans Down and could be found in the green box. This product is stated in many older recipe books and family recipes, and we have provided two ideas for substituting it: 1. Swans Down cake flour in the red box may be transformed into ″self rising″ flour by combining 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for every 1 cup of flour in the red box. 2. Alternately, you can use Presto Self Rising Cake Flour, which is manufactured by our parent business, Reily Foods Co., and is identical to the Swans Down shown in the green box.
• Swans Down writes: ″Hello, Carol!″ Self-rising cake flour was once available from Swans Down (as opposed to pure cake flour) and was found in the green box of baking supplies. This product is stated in many older recipe books and family recipes, and we have provided two ideas for substituting it: To transform Swans Down cake flour (in the red box) into ″self rising″ flour, combine 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for every 1 cup of flour. 2. OR2. You can use Presto Self-Rising Cake Flour, which is manufactured by our parent firm, Reily Foods Co., and is comparable to the Swans Down listed in the green box.

CAROL HAIRSTON writes:Does Swan still produce the green flour that I used to use for baking when I was a kid?I was wondering if they still do.Swans Down has stated: Hello, Carol!Self-rising cake flour was once available from Swans Down (as opposed to pure cake flour) and was found in the green box of baking supplies.

This product is stated in many older recipe books and family recipes, and we have provided two ideas for substituting it: To transform Swans Down cake flour (in the red box) into ″self rising″ flour, combine 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for every 1 cup of flour.2.The second option is to use Presto Self-Rising Cake Flour, which is manufactured by our parent firm, Reily Foods Co., and is comparable to the Swans Down listed in the green box.

Renza writes:Can you tell me where I can purchase this flour in the province of Quebec in Canada?

In response to Kathy West’s question, how long is cake flour safe to use beyond its best by date?If I create my pound cakes and they don’t work out or aren’t safe, I’m going to throw them away.However, I understand that sometimes the dates are only guidelines and that some products can still be used.Swans Down has stated: Hello, Kathy!

Please see our Baking Tips page, specifically the one under ″Expired Flour,″ for further information.Best of luck with your baking!

As Maureen Lilla points out, my mother made a 7-egg sponge cake with Swans Down cake flour, cut it in half to make two 180-degree halves, turned each sideways to form two separate arches, and frosted each with pineapple cream frosting before covering them with coconut ″fur″ and embellishing them with jelly bean eyes and pink tissue paper ears.Easter bunnies, to be precise.She, on the other hand, was adamant that Swans Down had to be in the green box.Only red boxes are visible to me.

What was the difference between the two?Swans Down writes: ″Hello, Maureen!″ Self rising cake flour, as opposed to pure cake flour, was once available from Swans Down and could be found in the green box.Many older recipe books and family recipes call for the use of the green box Swans Down, and we’ve come up with two options for how to replace it: 1.Swans Down cake flour in the red box may be transformed into ″self rising″ flour by combining 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for every 1 cup of flour in the red box.

2.You can also use Presto Self-Rising Cake Flour, which is manufactured by our parent business, Reily Foods Co., and is identical to the Swans Down in the green box in terms of texture.

Barbara Lundstrom expresses herself like follows: Is your flour about to expire? Swans Down has stated: Hello, Barbara. Wheat flour does not have an endless shelf life since it is a natural product generated from a plant, unlike other grains. Please see our Baking Tips page, specifically the one under ″Expired Flour,″ for further information. Best of luck with your baking!

• Elizabeth Abt says:I’d never used Swansdown before, but now that I have, I’ll be using it a lot more in my baking, because it makes things taste better and make them fluffier.
• Mrs. J Bielak states that this is the only flour she has ever used in her special angel cake recipe. Can you assist me in locating a Canadian supplier? Alternatively, a supplier in the United States from which I may order.

Mary Stuart inquires: What is the shelf life of a package of cake flour that has not been opened and has been sitting in the cupboard for a few years?I purchased it but did not use it to bake the cake; therefore, is it still edible?Swans Down writes: ″Hello, Mary!″ Please see our Baking Tips page, specifically the one under ″Expired Flour,″ for further information.Best of luck with your baking!

Full question

Nigella Lawson’s Victoria Sponge recipe is on my to-do list (I am in the U.S.). The recipe called for ″self-rising cake flour,″ which I was unable to get. I apologize for the inconvenience. What is the best way to transform conventional cake flour into self-rising cake flour? Thank you very much!

Our answer

Unlike Nigella’s Victoria Sponge recipe (from Domestic Goddess), which calls for self-raising flour in the United Kingdom, self-rising cake flour was required for the United States since standard US self-rising flour has additional salt, which would be incompatible with the recipe (US self-rising flour in the US is mostly used for biscuits and sometimes pancakes).When making a sponge cake, cake flour is a suitable choice since it has a low protein concentration and produces a light, soft cake.Creating a self-rising cake flour from conventional cake flour is a rather simple process.1 3/4 teaspoons baking powder should be used for every cup of cake flour.

Before using the flour and baking powder, whisk them together or sift them together.Add 2 teaspoons baking powder per cup of flour when using all-purpose flour in recipes to make a self-rising version similar to that found in the United Kingdom.

How to Make Cake Flour

It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.How to Produce Cake Flour – Discover how to make your own cake flour in the comfort of your home.It’s a simple two-ingredient substitution.

Has it happened to you that you were about to start baking a cake, muffins, or another baked treat only to discover that the recipe called for a specialist flour such as cake flour?Yes, I have.There have been several occasions.It’s a flour that I don’t have on hand all that frequently.

Fortunately, you can manufacture your own using items that you are most certainly already familiar with.

What is Cake Flour?

Baked goods are created with cake flour, which is a light flour manufactured from soft wheat flour that has been chlorinated to produce a flour with around 6-8 percent protein content and a lovely texture.

Why Do You Use Cake Flour Instead of Regular All-Purpose Flour?

The low protein concentration of cake flour means that when employed in recipes, it creates less gluten than other flours.As a result, it is most commonly employed in baking recipes for cakes, biscuits, and muffins where a delicate texture and a light, airy finish are required, such as when making cupcakes.It is particularly well suited for use in the preparation of white cakes, cupcakes, and tea cakes.

What Two Ingredients Do You Need to Make Cake Flour?

Cornstarch and all-purpose flour are the only two items that you are likely to have on hand: cornstarch and all-purpose flour.In a recipe that calls for cake flour, measure one cup of all-purpose flour, remove 2 tablespoons of the flour, and then add the flour to a mixing bowl to make a cake batter.Whisk in 2 tablespoons of cornstarch until everything is fully combined.Voila!

The issue has been resolved.

Do You Have to Use Cake Flour in Recipes?

You do not, under any circumstances.These flours are regarded excellent for baking if they have a low amount of protein, such as White Lily.Because of the low protein concentration of the flour, it is not only a superb all-purpose flour, but it is also an excellent baking flour.You should use this recipe to lessen the protein level of your flour if you are using a high-protein flour.

This will result in a light, fluffy cake and moist muffins!Here’s how you go about making it.

How to Make Cake Flour

• 2 minutes to learn how Preparation time: 2 minutes Servings 1 cup of oats Dessert as a course American cuisine is a type of cuisine that originated in the United States. How to Make Cake Flour (with Pictures) – Learn how to create your own cake flour in the comfort of your own home. It’s a simple two-ingredient substitution. 2 tablespoons cornstarch
• 1 cup all-purpose flour
• 2 teaspoons baking powder

• Measure 1 level cup all-purpose flour
• remove 2 tablespoons of the flour and pour the remaining flour in a mixing bowl.
• 2 tablespoons cornstarch should be added to the all-purpose flour. Combine all of the ingredients in a mixing bowl and use as a replacement for 1 cup cake flour.

You might also be interested in learning how to produce your own self-rising flour replacement. If you ask me, it has had a significant impact on my life. Enjoy! Robyn

Kitchen Tips Recipes

Robyn Stone.com is a food blog where I offer sweet, savory, and southern recipes, as well as home and garden suggestions, and morsels of travel and life in general.

Flour – Joyofbaking.com

The term flour was once spelled ‘flower’.The milled flour we buy and consume today was formerly crushed using a mortar and pestle.Milling of different grains dates back to prehistoric times and through the ages automation of the milling process was perfected.Most people think of flour in terms of ″wheat″ flour.

When in fact flour can be ground from a variety of nuts and seeds.Some types of flours available are: barley, buckwheat, chickpea, corn, oats, potato, rice, rye, soy, wheat, and vegetables.When used in baking flour contributes body and structure, texture and flavor to baked goods.When used in baking it binds the ingredients together and supports the batter.

It can also be used to thicken sauces, creams and pie fillings.Recipes calling for dusting cake pans or counters with flour help prevent batters and bread dough from sticking to surfaces.Flour can also be used to coat fruits and nuts before adding to batters, thus preventing them from sinking to the bottom of the pan when baked.The type of flour used will ultimately affect the finished product.Flour contains protein and when it comes in contact with water and heat it produces gluten, which gives elasticity and strength to baked goods.

Different types of flour contain different amounts of protein.Therefore using a different type of flour than what is called for in a recipe (without compensating for this change) will alter the outcome of the baked good.A cake flour is used to make a white cake where a delicate tender crumb is desired.Bread flour is used to make a chewy bread and all-purpose flour makes a delicious batch of chocolate chip cookies.All-purpose flour has a 10-12 percent protein content and is made from a blend of hard and soft wheat flours.It can be bleached or unbleached which are interchangeable.

However, Southern brands of bleached all-purpose flour have a lower protein content (8 percent ) as they are made from a soft winter wheat.All-purpose flour can vary in its protein content not only by brand but also regionally.The same brand can have different protein contents depending on what area of the country in the United States you are buying it.

• Good for making cakes, cookies, breads, and pastries.
• Cake flour has a 6-8 percent protein content and is made from soft wheat flour.
• It is chlorinated to further break down the strength of the gluten and is smooth and velvety in texture.
• Good for making cakes (especially white cakes and biscuits) and cookies where a tender and delicate texture is desired.
• To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.
• Make your own – one cup sifted cake flour (100 grams) can be substituted with 3/4 cup (85 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.

Pastry flour is similar to cake flour, although it has not been chlorinated,  with an 8-10 percent protein content and is made from soft wheat flour.It is soft and ivory in color.Can find it in health food stores or through mail order catalogs.

1. To make two cups of pastry flour, combine 1 1/3 cups (185 grams) all-purpose flour with 2/3 cup (90 grams) cake flour.
2. Good for making pastry, pies and cookies.
3. Self-Rising flour has 8-9 percent protein and contains flour plus baking powder and salt.
4. I do not use this type of flour because I prefer to add my own baking powder and salt.
5. Also, if the flour is stored too long the baking powder will lose some of its strength and your baked goods will not rise properly.
6. If you want to make your own add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup (130 grams) of all-purpose flour.

Bread flour has a 12-14 percent protein content and is made from hard wheat flour.The high gluten content causes the bread to rise and gives it shape and structure.Comes in white, whole wheat, organic, bleached and unbleached.Good for making breads and some pastries.Store your flour in a cool dry well-ventilated place for up to six months.

To prevent insects you can store flour in the refrigerator or freezer making sure the flour is defrosted before using.Flour is sometimes labeled pre-sifted.This means that the flour was sifted before packaging but it compacts during shipping and handling and therefore is no longer sifted by the time you get it home.So if your recipe calls for sifted flour make sure you sift it again.(If your recipe calls for 1 cup sifted flour this means you sift the flour before measuring.

However, if the recipe calls for 1 cup flour, sifted this means you sift the flour after measuring.) Sifting flour removes lumps and aerates it so that when liquid is added the dry ingredients will be fully moistened.Proper measuring of your flour is important, as too much flour will result in a tough and/or heavy baked good.When measuring flour spoon your flour into a measuring cup and then level off the cup with a knife.Do not pack it down.

1. As stated above, flour gets compacted in the bag during shipping, so scooping your flour right out of the bag using your measuring cup will result in too much flour.
2. Flour, when packaged, has about a 14 percent moisture content.
3. When