How To 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.

How do you make a flour and cornstarch cake mix?

Measure out 1 cup of all-purpose flour. Remove 2 tablespoons flour from the cup, then add 2 tablespoons cornstarch. Sift the flour and cornstarch together through a fine mesh sieve over a bowl, then sift again into a second bowl. The double sift combines the two ingredients especially well, removes any lumps, and incorporates air into the mixture.

Can you substitute cornstarch for flour in baking?

The cake flour substitute recipe is easy and nearly indistinguishable from store-bought cake flour using regular flour. For every one cup of all-purpose flour, take out two tablespoons of the flour and replace it with two tablespoons of cornstarch.

How to make cake flour with all purpose flour?

How to Make Cake Flour With All-Purpose Flour. If you don’t have cake flour, use 1 cup minus 2 tablespoons of all-purpose flour sifted with 2 tablespoons of cornstarch for each cup of cake flour called for in a recipe.

What can I use instead of flour for cake batter?

Here’s how to make a simple cake flour substitute. Spoon cornstarch or arrowroot into a one-cup measure cup. Spoon all-purpose flour into the cup, until full. Level off any excess. Then, pour the mixture into a bowl, and stir to combine the cornstarch and flour.

How do I substitute cornstarch for cake flour?


  1. Start with 1 cup all-purpose flour. Remove 2 Tablespoons (16g) so you have 14 Tablespoons total.
  2. Add cornstarch to the 14 Tablespoons of flour.
  3. Sift together TWICE.
  4. Measure (spoon & level) 1 cup from this mixture.
  5. Now you have 1 cup of cake flour that you can use in any recipes requiring cake flour.

What can I use if I dont have 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.

Can I use cornstarch to make cake?

Cornstarch in cookies and cakes

Cornstarch not only thicken sauces and mixtures, but it can be used in baked goods such as cookies or cakes, too. It is said that cornstarch used in combination with flour can ‘soften’ the harsh proteins of flour, making a more tender baked good.

How do I convert all-purpose flour to cake flour?

Converting from all purpose flour to cake flour: Take one cup of all purpose flour, spooned and leveled. Remove two tablespoons, and then add two tablespoons of cornstarch to the all purpose flour. Sift together before using.

How much cornstarch do I add to flour?

In general, it’s recommended that you use twice as much white flour as cornstarch for thickening purposes. So if you need 1 tablespoon of cornstarch, use 2 tablespoons of white flour.

Can I replace cornstarch with corn flour?

Since cornstarch is mostly starch and doesn’t contain protein or fat, it cannot be used in the same way as corn flour in baking. Fried or breaded foods may also contain cornstarch, as it can help provide a crispy finish.

What happens if I use all-purpose flour instead of cake flour?

You can make a cake flour substitute with a mix of all-purpose flour and cornstarch because the cornstarch helps inhibit the formation of some of the gluten in the all-purpose flour. The result? A cake that’s just as tender as it would be if you used store-bought cake flour.

How do I substitute all-purpose flour for cake flour without cornstarch?

Whisk or sift the flour and cornstarch together before using. If you don’t have any cornstarch available then just substitute 1 cup less 2 tablespoons all-purpose flour for the 1 cup of cake flour.

How do you bake with corn flour?

Use corn flour as a breading for fried fish or okra, incorporate it into a waffle or pancake batter for a satisfying breakfast, or bake it into breads, muffins, or cakes. You can also combine corn flour with other flours like cornmeal, all-purpose flour, and whole wheat flour.

What does adding cornstarch to flour do?

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.

Is cornstarch same as flour?

Is Cornstarch The Same As Flour? No. While cornstarch and flour are both thickeners, they’re very different. Flour is a complex substance that has lots of protein, fat, and even a bit of sugar, while cornstarch is basically pure starch.

Does cake flour need baking powder?

Does cake flour have baking powder in it? No it doesn’t. Cake flour doesn’t contain any raising agents. So when using it, you will need to use baking baking powder or baking soda into your cake.

Can all-purpose flour make cake?

All-purpose flour is, well, an all-around good flour to use for baking breads, cakes, muffins, and for mixing up a batch of pancake batter. All-purpose has protein content of 10-13% and it will perform very well, time after time. But if you want to make really soft cake layers, reach for cake flour.

Is cake flour better than all-purpose?

It has a lower protein content than all-purpose flour, and it is finer, lighter, and softer. It’s also bleached, so the color is paler and the grain is less dense. Because of the lower protein content, cake flour produces less gluten. You know when you’re making bread and it gets that chewy, elastic texture to it?

How do you make a flour and cornstarch cake mix?

Measure out 1 cup of all-purpose flour. Remove 2 tablespoons flour from the cup, then add 2 tablespoons cornstarch. Sift the flour and cornstarch together through a fine mesh sieve over a bowl, then sift again into a second bowl. The double sift combines the two ingredients especially well, removes any lumps, and incorporates air into the mixture.

How much cornstarch do I add to flour to make flour?

Instructions: 1 Measure out 1 cup of all-purpose flour. 2 Remove 2 tablespoons flour from the cup, then add 2 tablespoons cornstarch. 3 Sift the flour and cornstarch together through a fine mesh sieve over a bowl, then sift again into a second bowl.

How to make cake flour with all purpose flour?

How to Make Cake Flour With All-Purpose Flour. If you don’t have cake flour, use 1 cup minus 2 tablespoons of all-purpose flour sifted with 2 tablespoons of cornstarch for each cup of cake flour called for in a recipe.

Can cake flour be made without cornstarch?

It can be made with or without cornstarch, to suit your preferences and dietary needs. What is Cake Flour Anyway? Cake flour is a finely ground flour, made from soft wheat. It’s lower in protein than all-purpose flour — coming in at 5-8% protein, as compared to the 9-12% that all-purpose contains.

How to Make Your Own Cake Flour

Before you go to the store, have a look at this first.When you’re finally ready to create that special occasion cake (or that cake that doesn’t really require a cause), you see that the ingredient list includes cake flour.What do you do?Sigh, there’s one cupboard item you haven’t gotten around to stocking.Is there a significant difference between cake flour and all-purpose flour?Is it truly necessary to purchase it before you may bake?

  • Yes and no, to summarize the situation.
  • When compared to all-purpose flour, cake flour creates a fluffier and more sensitive texture in baked goods.
  • No, you do not need to purchase cake flour since you can simply manufacture it at home using things that you already have on hand.

What Is Cake Flour?

Cake flour is a fine-textured flour with a low protein level that is used in baking (about seven to nine percent compared to all-purpose flour, which has 10 to 12 percent protein).In addition, it has less protein than pastry flour or Wondra flour.This implies that less gluten is formed when the flour and liquid are mixed, resulting in a light and soft cake.This Heavenly White Cake or this confetti cake are examples of cakes that benefit from using cake flour because of its simple flavors and important texture.When making rich chocolate cakes or thick, ″wet″ cakes like banana or carrot, stick to all-purpose flour since the increased protein level is needed to give the cakes structure.

How To Make Cake Flour

This straightforward cake flour recipe generates approximately one cup of finished flour. Produce this Cake Flour Mix recipe from Jessica Daulton’s recipe collection if you wish to make a greater quantity than what is specified in the recipe.


  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch


  1. 1 cup of all-purpose flour should be measured out.
  2. Remove 2 tablespoons of flour from the cup and replace it with 2 tablespoons cornstarch, stirring constantly.
  3. Blend together the flour, baking powder, and cornstarch in a fine mesh sieve set over a large mixing basin, then sift again into another large mixing dish. The double sift ensures that the two components are thoroughly combined, that any lumps are removed, and that air is introduced into the mixture.

Given the amount of air you’ve included, your yield for this cake flour may be somewhat greater than 1 cup; hence, be careful to measure before baking. Store in an airtight container for up to two months at room temperature.

How to Use Cake Flour

To avoid accidentally leaving out the baking soda or powder from your recipe, remember that cake flour does not include a rising agent, unlike self-rising flour. Cake flour, in contrast to Wondra flour, has not been par-cooked, and as a result, it is not safe to consume uncooked. Related:

How to Make Cake Flour With All-purpose Flour

Baked goods are typically made with cake flour, which is low in protein and very finely crushed.Compared to all-purpose flour, this flour yields cakes and other baked products that have a finer and softer texture.Following the recipe’s directions and using real cake flour will give you the best results when using cake flour in a recipe calling for it.However, if you’re in a hurry and need to make a replacement, a mix of all-purpose flour and cornstarch will work just as well as the original recipe.

How to Make a Cake Flour Substitute

  • You can substitute the following ingredients if you don’t have cake flour on hand and need to bake a cake quickly: Make a 1:1 substitution by using 1 cup minus 2 tablespoons of all-purpose flour and 2 tablespoons of cornstarch for every 1 cup of cake flour.
  • Toss everything together and follow the recipe exactly as indicated

Alternatively, arrowroot starch or arrowroot powder can be used in lieu of the cornstarch, however this will result in your cake baking for a shorter period of time and being more moist as a consequence. Arrowroot is a common component in gluten-free baking, and it may be used as a thickening in the same way that cornstarch can be used.

What Makes Cake Flour Special?

Cake flour is a finely milled flour prepared from soft wheat that is often bleached before being used in baking.It is utilized in the production of delicate, soft crumb and fluffy texture in baked goods like as cakes and cupcakes.Cake flour weighs less than all-purpose flour and has a slightly lower protein level than all-purpose flour due to its finer texture.According to the USDA, it has the lowest protein level of all of the flours tested (including all-purpose, whole wheat, and bread flour).Compared to all-purpose flour, which has 10 to 13 percent protein, cake flour contains five to eight percent protein.If you make baked products, the gluten protein helps to bind together all of the other components.

  • The higher the protein content of a flour, the stickier and thicker the batter or dough will be when baked.
  • Bread flour contains a high concentration of protein, resulting in a sticky dough that bakes into a wonderfully chewy loaf of bread with a crisp crust.
  • Cake flour, on the other hand, is on the opposite end of the protein range, producing a light batter with a thick crumb instead.
  • While all-purpose flour may be used in virtually every baking recipe with at least moderate success (thus the term ″all-purpose″), cake flour makes the fluffiest, lightest cakes conceivable when combined with other ingredients.
  • Though the handmade alternative will not yield results that are identical to those obtained from using cake flour, they are quite comparable.

How to Make All-Purpose Flour With Cake Flour

If you find yourself with a surplus of cake flour but no all-purpose flour, you may do a similar switch in the opposite direction to compensate. Try substituting the following for your baked good: For every 1 cup of all-purpose flour called for in the recipe, use 1 cup + 2 tablespoons of cake flour in addition of the all-purpose flour.

The difference in weight between cake flour and all-purpose flour is explained by this factor. This modification will not compensate for the lack of protein in cake flour, making it an unsuitable choice for a sticky bread. Cakes, muffins, and quick breads will all turn out OK with only a slight change in texture.

Cake Flour Substitute

By Erin Huffstetler on 04/02/2020 |Published in: It is possible that this content contains affiliate links.Please see our disclaimer.Continue to Recipe Card |Continue to Recipe Card Printing Cake flour is more expensive than all-purpose flour, and it is more likely to include bleached flour than the latter.When attempting to avoid purchasing cake flour for either of these reasons, or when you simply aren’t interested in adding yet more flour to your cabinet, this easy cake flour alternative is the solution to your problem.

  • If you wish, you may make it with or without cornstarch to suit your tastes and dietary requirements.

What is Cake Flour Anyway?

Cake flour is a finely ground flour prepared from soft wheat that is used for baking. This flour includes less protein than all-purpose flour, with just 5-8 percent protein compared to the 9-12 percent protein found in all-purpose flour. Cake flour has a finer texture and a softer texture than regular flour because it contains less gluten-producing protein in each cup of flour.

How to Make a Homemade Cake Flour Substitute

What You’ll Need:

  • The following ingredients: All-purpose flour (bleached or unbleached)
  • cornstarch or arrowroot powder

Cake flour is often created from white flour that has been bleached.As the acidity of the flour increases due to the bleaching process, the starches in the flour may absorb more moisture.This results in a cake that is more soft, moist, and homogeneous in texture.But don’t feel obligated to use bleached flour in your baking.For years, I’ve used unbleached flour to make my cake flour, and the results have been excellent.In addition, King Arthur does not utilize bleached flour in their cake flour formulation.

See also:  What Are The Ingredients For Cheesecake?

What You Do:

For every cup of cake flour asked for, substitute the following: Fill a one-cup measuring cup halfway with cornstarch (or arrowroot powder), and set aside.After that, spoon all-purpose flour into the cup until it is completely full.Remove any extra flour from the top by leveling it.Then, pour the mixture into a mixing basin and whisk thoroughly to ensure that the cornstarch is thoroughly incorporated with the flour.Sifting the flour is considerably more beneficial if you have a flour sifter.Make your own cake flour and substitute it for the cake flour called for in the recipe.

  • Do you require more than one cup of cake flour?
  • To make 2 cups, combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch (or arrowroot powder).
  • The following recipe yields 8 cups (the equivalent of one store-bought box): 1 cup cornstarch (or arrowroot powder) + 7 cups all purpose flour Keep your homemade cake flour in an airtight container to keep the freshness of the ingredients.

Why This Works:

When you combine cornstarch and flour, the protein in the flour is softened, resulting in the soft, delicate cake texture that you desire.

If You Can’t Find Cake Flour in Your Country…

However, you may be unfamiliar with the components in this cake flour alternative, which makes it a terrific stand-in. This is due to the fact that all-purpose flour is referred to as plain flour in the United Kingdom, while cornstarch is referred to as corn flour (which is not to be confused with cornmeal). Print


  • 1 cup all-purpose flour (bleached or unbleached)
  • 2 tablespoons cornstarch or arrowroot powder
  • 1 teaspoon baking powder


Fill a one-cup measuring cup halfway with cornstarch or arrowroot powder.Fill the cup with all-purpose flour until it is completely filled.Remove any surplus by leveling it out.Then, pour the liquid into a mixing dish and whisk until the cornstarch and flour are well combined.If you have access to a flour sifter, that is even better.Use in place of one cup of cake flour in baking recipes.

  • To make a larger quantity, follow these steps: To make 2 cups, combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch (or arrowroot powder).
  • The following recipe yields 8 cups (the equivalent of one store-bought box): 1 cup cornstarch (or arrowroot powder) + 7 cups all purpose flour


  • In the United Kingdom, all-purpose flour is referred to as plain flour, while cornstarch is referred to as corn flour. Nutritional information is based on the use of unbleached flour and cornstarch.

Register to get my newsletter.

how to make cake flour with cornstarch

Learn how to manufacture your own own cake flour alternative with just two simple ingredients and a little bit of creativity. This easy substitution is excellent for cakes, cupcakes, and a variety of other baked goods! Learn how to manufacture cake flour from cornstarch in this article.

What is Cake Flour?

In all honesty, there’s nothing even more disheartening than realizing you’ve forgotten a crucial component in the middle of a meal preparation session.I recently shared with you an easy homemade buttermilk alternative, and today I’d like to share with you another simple homemade buttermilk replacement–homemade cake flour.The difference between cake flour and regular flour.Cake flour is manufactured from soft wheat and is far superior than all-purpose flour in terms of taste and texture.The key contrast between the two is the healthy protein content; cake flour typically contains 7-9 percent healthy protein content, whereas all-purpose flour might have anywhere from 10-12 percent healthy protein content.Since it has a lower healthy protein content, it produces less gluten when it is combined with the other ingredients, resulting in an overall softer and also lighter look.

  • This makes it the greatest choice for foods where you want a lighter appearance, such as cakes and cupcakes, among other things.
  • So now, I’m going to disclose you how to manufacture your own own using just two active substances.
  • In addition, I bet you have both active components readily available right now!
  • More information may be found at: homemade cake frosting recipe.

Dish Components

All-purpose flour and corn starch are both required for the preparation of your very own cake flour substitute recipe.If you reside anywhere other than the United States, you may need to look for cornflour, which is the same thing as corn starch in terms of consistency.In addition, this cake flour dish and also guide will definitely provide around 1 cup of cake flour.If you only require the bare minimum, simply adjust the dish’s height up or down as needed.

Exactly How to Make Cake Flour

To begin, you’ll give one mug of all-purpose flour to each participant.There is one crucial element to keep in mind while doing this procedure: you must spoon your all-purpose flour right into your measuring cup after that smooth the surface area off using the back of a knife.It is possible that if you scoop your flour from the container, it may become jam-packed within the cup, and you will end up with somewhat more flour than you need.After that, take out 2 tablespoons of the flour and also place it back into your flour bag or container for future use.After that, replace both tablespoons of flour with two tablespoons of corn starch (or cornflour).More information may be found at: What is the best way to prepare chocolate flan cake?

  • What is the purpose of corn starch?
  • The maize starch inhibits the production of numerous types of gluten, resulting in a softer baked item overall.
  • After you have really included the corn starch, mix it into the flour till it is completely included and also check the mixture a minimum of 4-5 times more than that.
  • This will certainly aid in bringing the flour back to life and also combining the two ingredients thoroughly.
  • Next, spread the needed quantity of cake flour in your dish by spooning the looked flour into your measuring cup and also smoothing it up with the back of a knife.

Exactly How to Replace Cake Flour for All-Purpose Flour

You can use this homemade substitute for cake flour in any recipe that calls for cake flour, including baked goods. You may use it as a 1:1 replacement for your existing system. Rather than using 1 mug of all-purpose flour, you’ll want to use 1 mug + 2 tbsp cake flour instead of 1 mug of all-purpose flour if the recipe calls for it.

Can I Preparation a Huge Set beforehand?

Yes! You may construct a large collection of dishes by increasing the size of this dish as needed. Make sure to store it in a well sealed container and use it anytime a recipe calls for cake flour. More information may be found at: Instructions on how to prepare hot chocolate cake

Various Ways To Utilize It

Family Cuisine – Step-by-step instructions, how-tos, and recipes for delectable foods to prepare every day for your family members.

How Can You Make Cake Flour If You Run Out?

Nutrition Facts (per serving)
57 Calories
0g Fat
12g Carbs
1g Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 8
Amount per serving
Calories 57
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 0%
Calcium 2mg 0%
Iron 1mg 4%
Potassium 15mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
  • Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Wheat is used to make the majority of flours. However, not all flours are created equal. To make cake flour instead of the all-purpose flour you already have in your cupboard for a recipe that asks for it, follow this straightforward recipe. Making a batch of this light, fluffy flour is simple and takes very little time. The addition of cornstarch to a scant cup of all-purpose flour will produce a crumb that is softer and more delicate than that produced by cake flour
  • it will not be precisely the same, but it will be close. 1 cup cornstarch
  • 14 cups all-purpose flour
  • 2 teaspoons water
  1. Assemble all of the materials
  2. 2 level teaspoons of cornstarch should be placed in a dry measuring cup.
  3. The remainder of the cup should be filled with all-purpose flour, following the right way of measuring flour.
  4. Before using the flour to make a cake, make sure you sift it to ensure that the cornstarch is distributed equally. It is cornstarch that inhibits gluten from developing when it is added to all-purpose flour.
  5. This recipe can be used to replace one cup of cake flour.


  • Once the cake flour has been added to the dry components of the recipe with which you’d like to use it, thoroughly combine the ingredients using a wire whisk.
  • But what if you just have cake flour and no all-purpose flour? Using cake flour to replace 1 cup of all-purpose flour will result in 1 cup plus 2 tablespoons of cake flour being used in a recipe.

What’s the difference between cake and all-purpose flours?

The quantity of protein present in cake flour vs all-purpose flour, as well as the manner in which they are milled, are the primary differences. All-purpose flour is the type of flour that is most frequently used when making bread, muffins, and cakes, as well as in pancake batter.

When to use cake flour?

Light, fluffy cakes necessitate the use of flour that contains very little protein. It is advised that you use cake flour in order to achieve the required texture. However, if you want to produce bread, you’ll need to choose a flour that has a lot of protein, and all-purpose flour is the ideal choice.

What type of flour has less gluten?

Protein and gluten are inextricably intertwined.Gluten in flour aids in the formation of texture in baked goods.Gluten content in flours will be reduced if the flours are lower in protein concentration.Similarly, high-protein flours will produce more gluten than low-protein flours.As a result, cake flour has significantly less gluten than all-purpose flour.The protein level of all-purpose flour is between 10 and 13 percent on average.

  • Cake flour has between 8 and 9 percent protein.
  • Rate This Recipe is a must-try.
  • This does not sit well with me.
  • It’s hardly the worst case scenario.
  • Yes, this will suffice.
  • I’m a fan, and I’d suggest it.
  • Amazing!

It’s fantastic!Thank you for your feedback!

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 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.

Cake Flour Substitute

It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.If you want to produce your own homemade cake flour alternative, you simply need two basic ingredients: all-purpose flour and cornstarch.The most important step is to sift them together.Use this combination in place of cake flour in any recipe that asks for it.As my baking experience improves, I find myself using cake flour into my recipes more and more.

  • The fact is that cake flour provides the softest, most supple cakes and cupcakes available.
  • Despite my best efforts, I frequently run out of this essential item when I’m in the middle of a recipe testing session.
  • So when I’m in a hurry, I whip up this very simple cake flour alternative.
  • But let’s take a step back for a moment.

What is Cake Flour?

Cake flour is a low-protein flour that has been ground to a fine consistency to be used in baking.While whole wheat flour has around 7-9 percent protein, all-purpose flour, which is a tougher grain, contains anywhere between 10 and 12 percent What does this signify for those who bake?It turns out that the amount of protein in a meal has a direct relationship with gluten production.Because cake flour has less protein than regular flour, less gluten is generated during the mixing process.The absence of gluten production results in a softer, fluffier texture in the baked goods.A high protein level in bread flour indicates that more gluten is formed during the mixing process, which is a good thing.

  • The most fundamental breakdown is as follows:
  1. Cake flour has a low protein content and hence has less gluten, resulting in the softest texture, which is ideal for vanilla cake.
  2. All-purpose flour has a medium protein content and a moderate gluten content, making it ideal for almost any application.
  3. Bread flour has a high protein content, which results in greater gluten production and a harder texture, which is ideal for making bread.

What Does That Mean for Baking?

The smooth, sensitive texture of cake flour translates straight into the baked goods you create.Some recipes, on the other hand, are just incompatible with fine cake flour.Chocolate cake, for example, already contains cocoa powder, which is a very fine dry ingredient with a high concentration of caffeine.Most of the time, the combination of cake flour and cocoa powder results in a cake that is fragile.Additionally, because carrot cake and banana cake contain additional moist components (the fruits or vegetables), cake flour isn’t the best choice for these cakes.You’ll need a more robust flour, such as all-purpose flour.

  • In the case of vanilla cake, white cake, pineapple upside-down cake, red velvet cake, and other desserts in which a fluffy texture is preferred, I use cake flour.
  • Cake flour may be used for all-purpose flour to produce a softer funfetti cake, which I have found to be successful.
  • With no further modifications to the recipe, substitute the ingredients 1:1.

How to Make a Homemade Cake Flour Substitute

Step 1: Measure 1 cup all-purpose flour into a measuring cup.2 Tablespoons should be removed.Step 2: Measure out 2 tablespoons cornstarch and set aside.Add to the flour mixture.Cornstarch contains less gluten than flour, making it an excellent tenderizing component for use in the preparation of cake flour.Step 3: Sift the ingredients together TWICE.

  • Essentially, sift into a mixing bowl only once or twice.
  • Continue to sift it through the sifter a second time.
  • Sifting not only ensures that the two components are well combined, but it also aerates the mixture, making it more comparable to actual cake flour in consistency.
  • Step 4: Take 1 cup of the mixture and set it aside.
  • You’ll get around 1 cup out of it anyhow, but sifting can increase the volume a little more because it’s adding air.

Items You Need

  • The following items are required: cornstarch, all-purpose flour, sifter or fine mesh sieve.
  • Measure with a one-cup measuring cup, an eighth-cup measuring cup, or a Tablespoon (1/8 cup Equals two Tablespoons).

PS: The flour jar depicted above is available for purchase here.The flour, granulated sugar, brown sugar, and confectioner’s sugar are all made with this method.They’re just fantastic!If you’re looking for cake flour, though, I’m pleased to recommend some of my favorite brands.Swans Down and Softasilk are two of my favorite fabrics.(I am not affiliated with either company; I am simply a fan!) Whenever I can locate it, I prefer unbleached, but if that is not possible, I use bleached.

  • Both brands produce high-quality outcomes at a reasonable cost.
  • Cake flour may be found in the baking aisle, next to the all-purpose flour, on the shelf.

Subscribe For More Baking Tips

In order to provide additional tried-and-true baking courses, I’ve put up an email series for anyone who wants to learn more. I’ve also included some of my most popular recipes in this collection. Print


  • If you want to produce your own homemade cake flour alternative, you simply need two basic ingredients: all-purpose flour and cornstarch. The most important step is to sift them together. Use this combination in place of cake flour in any recipe that asks for it. 1-cup (16-tablespoons) all-purpose flour (spooned and leveled)*
  • 2 teaspoons (16g) cornstarch
  • 1 cup (125g
  • 16-tablespoons) sugar
  1. Begin with 1 cup all-purpose flour as a base. Remove 2 Tablespoons (16g) from the amount, leaving you with 14 Tablespoons. (You may use the 2 Tablespoons you saved for another use.) It’s as simple as putting it back in the flour bag or canister!
  2. 14 Tablespoons of flour should be combined with 1 tablespoon of cornstarch.
  3. Sift the ingredients together TWICE. Basically, sift the ingredients into a mixing basin. Continue to sift it through the sifter a second time. Sifting not only ensures that the two components are properly combined, but it also aerates the mixture, resulting in a consistency that is close to that of actual cake flour.
  4. 1 cup of this combination should be measured (with a spoon and a level) You’ll end up with around 1 cup anyway, however sifting might occasionally result in higher volume due to the addition of air.
  5. You should now have 1 cup of cake flour, which you may use in any recipes that call for cake flour going forward. It’s possible to perform this procedure in bulk if the recipe calls for more than 1 cup cake flour
  6. nevertheless, I feel it’s preferable to create each cup of cake flour individually.


  1. It is necessary to use 14 tablespoons (3/4 cup plus 2 tablespoons
  2. 109g) of spooned and leveled all-purpose flour in this recipe. It’s sometimes faster to measure 1 cup (16 Tablespoons) and then eliminate 2 Tablespoons than it is to individually measure 14 Tablespoons each time. Alternatively, you might measure 3/4 cup flour and then add 2 Tablespoons of water.
  3. Cornstarch is exceptionally fine and has a similar effect to cake flour in that it reduces the production of gluten in all-purpose flour. Cornstarch is referred to as corn flour in the United Kingdom. Make sure you are not using cornmeal in your recipe! Both of these substances are absolutely different.

Keywords: cake, flour, and baking Subscribe Making a Cake is a Piece of Cake Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.

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

What is Cornstarch and What Does it Do? — Jessie Unicorn Moore

What I’ll do now is get right to the point: what exactly is cornstarch and what does it accomplish?In conversation with a gluten-free acquaintance, she said that she’d just made a gluten-free brownie mix that asked for 1/2 cup of additional cornstarch in the case of baking at high altitude.I thought to myself, ″Wait a minute, that’s strange.″ I’m curious as to why.That appeared to be a significant amount of cornstarch to me.Perhaps there are certain aspects of cornstarch that I am not aware of?As a result, I decided to put together a quick guide on what cornstarch is, what it accomplishes, and how to include it into your baking for my own benefit as well as yours.

  • Ready?
  • Set?
  • Let’s get this party started.

Cornstarch: what is it? 

What’s the gist of it? Endosperm (tee hee) of corn kernels is crushed into a fine powder to produce cornstarch, which is then used as a binder in baking. It is generally used as a thickening and binder in savory and sweet cookery and baking, as well as in confectionary.

Cornstarch: how is it made?

What’s the long and the short of it?Even though it’s a little difficult to understand, here’s what I learned from the International Starch (really) page: Corn is first soaked in boiling water for up to 48 hours before being used.The germ is then separated from the endosperm, and while they are both still steeping, they are both pulverized separately.Centrifuges and hydrocyclones are used to separate the starch from the steeping liquid, the leftover cereal germ, and the corn gluten, among other things (a cyclone-shaped device).The starch is then adjusted by changing the reaction parameters, such as the temperature, pH, and addition of chemicals.This procedure results in maize starch that has unique and dependable qualities, which we employ in our culinary initiatives as a result.

Key roles cornstarch plays in baking

  • Lemon Meringue Pie (also known as Lemon Meringue Pie) Cornstarch is used as a thickening agent in recipes. Cooks may use cornstarch to thicken a wide range of concoctions, from gravy to pie fillings to custards or cake fillings, and it is particularly useful in baking. If compared to flour, which is also used for this purpose, it has more strength
  • also, the fact that it is gluten-free is gaining popularity among bakers, who may use it to produce gluten-free pie fillings and custards. When cornstarch is added to the mix, the following results occur: The heat induces the starch to connect with water molecules, and the starch begins to grow as it absorbs the liquid in which it is bathed. At 203 degrees Fahrenheit, the starch will have swelled to almost ten times its original size while still in the powdered state, according to the manufacturer. This expansion, on the other hand, has a limit. While you can bring sauces or combinations containing cornstarch near to a boil, you should avoid bringing them to a complete boil and stirring them too violently. The starch will begin to deflate, defeating the point of adding it to your mixture in the first place. Not only will the cornstarch thicken while it cooks, but it will also set as it cools, making it a perfect method to further harden desserts that are prone to becoming mushy, such as the filling of a lemon meringue pie, without imparting the murky appearance that flour would. When using cornstarch as a thickening, there are few things to keep in mind. Cornstarch can clump up when added straight to a liquid, says one source, and this is especially true when added to a boiling combination like a soup. To begin, combine equal parts cornstarch and a cold liquid to form a slurry. In order to get better results, add this liquid paste to the mixture you wish to thicken.
  • When combined with acidic materials, cornstarch does not react properly. When it comes to thickening acidic combinations, tapioca starch or arrowroot will work well.
  • Due to the glossy, transparent sheen that cornstarch provides to the liquids that it thickens, it is typically utilized in sweet recipes rather than savory sauces.

Cornstarch is used in baked goods such as cookies and cakes.Cornstarch is not only useful for thickening sauces and mixes, but it may also be utilized in baked products such as cookies and cakes.It is said that the use of cornstarch in conjunction with flour helps ″soften″ the harsh proteins found in flour, resulting in a more delicate baking product.I can confirm that this is correct based on my experience.A recipe for shortbread, for example, that calls for equal parts flour and cornstarch produces a cookie with the right crumb: crumbly but not crumbly-to-the-point-of-falling-apart.Tender and delicate, yet in such a way that the cookie retains its shape and texture.

  • The key to cake flour, as I discovered on a King Arthur Flour forum, is a combination of two ingredients: cake flour and baking powder.
  • In order to whiten the flour, it has been treated with chlorine gas, which not only has a bleaching impact on the flour but also a maturing effect on it.
  • It not only destroys the proteins that compose gluten, preventing them from forming the long stiff chains and networks that are necessary for excellent bread, but it also breaks down starches, allowing them to absorb even more water.
  • In addition to providing an alternate structure (as an alternative to gluten production), these hydrated starches also offer a moist, highly sensitive crumb that is tight and even throughout the cake.
  • You can, by the way, produce your own cake flour alternative at home.
  • Adding two teaspoons of cornstarch per cup of all-purpose flour is all that is required for a recipe to be successful.
  • While it will not provide exactly the same outcomes as all-purpose flour alone, it will produce a more delicate baked item than all-purpose flour alone.

Cornstarch is used as an anti-caking ingredient in many products.Can you tell me the difference between confectioners’ sugar and granulated sugar.The primary ingredient is texture-enhancing confectioners’ sugar, which has been finely ground (you can make your own at home, by the way!) The fact that confectioners’ sugar is blended with a little amount of cornstarch is also a contributing factor.It functions as an anti-caking agent by preventing moisture and condensation from condensing on the sugar granules and causing them to form lumps.Cornstarch isn’t simply utilized to keep moisture from spoiling your sugar; it also has other applications.Chances are good that the shredded cheese you buy at the grocery contains cornstarch, which prevents the moisture and condensation from turning your cheese slimy.

  1. Cheese, on the other hand, should be treated with prudence.
  2. In high heat, the starch might brown more quickly than the cheese, giving a deceptive signal of when the cheese is ready to be served.

Frequently asked questions

Are you still interested in cornstarch?In this section, you’ll find solutions to some frequently asked questions.What is it about cornstarch that makes it so popular in gluten-free baking?The fact that it is naturally gluten-free is perhaps the most important factor.Both cornstarch and flour are classified as ″cereal starches,″ with the key distinction being the presence of gluten in the former.It is present in flour, but not in cornstarch.

  • But, as you may be aware, it also provides structure to baked products, which may be beneficial when the baked goods lack the ″glue″ that gluten provides.
  • Is it conceivable that I’m familiar with this item under a different name?
  • Although I’ve seen it spelled as both ″corn starch″ and ″cornstarch,″ I prefer the single-word version.
  • In the United States and Canada, it is known to as ″cornmeal,″ while in other countries, it is referred to as ″cornflour,″ which is not to be confused with cornmeal.
  • My cornstarch became clumpy in my pie filling as a result of the baking process.
  • What’s going on?
  • Nobody loves clumps and lumps in a pie filling that should be smooth and creamy.

Make a slurry (equal parts cold liquid and cornstarch) before putting the starch into the pie filling mixture to eliminate lumps in the final product.I’m confident that I followed the recipe exactly, however the starch did not thicken my mixture.Check the expiration date on the receipt.Cornstarch does not last indefinitely, and its thickening powers can be significantly diminished as it ages.Other probable causes include: overheating the mixture, which caused the starch to break down; overstirring, which caused the starch to break down.Help!

  1. My pie filling started ″weeping″ after a while.
  2. Is it possible that the cornstarch is to blame?
  3. Cornstarch has the potential to thin when let to stand.

Syneresis, as the medical word is used to describe the phenomenon, is defined as liquid ″weeping″ from the filling.It tends to occur more frequently in mixes that contain eggs or a lot of sugar.Overstirring can be one of the reasons, as it can break up the starch and cause the mixture to thin out.Make careful to follow the directions on your recipe to ensure that you are treating the cornstarch mixture according to the rules that have been stated.

If you don’t have cornstarch, don’t worry.Some of the replacements that you can use in baking are listed below.Is it possible to use cornstarch for flour?Don’t be afraid to give it a go.Because cornstarch has double the ″thickening″ capacity of flour, you won’t need nearly as much as you would with regular flour.

This useful table will aid you in determining the appropriate substitute quantities.

Recipes with cornstarch

  • Pie with a chocolate crust made by CakeSpy
  • chocolate chip cookies by Sally’s Baking Addiction
  • shortbread by CakeSpy for Craftsy
  • Alfajores by CakeSpy
  • Marquesote by CakeSpy
  • and other desserts by CakeSpy

The 11 Best Substitutes for Cornstarch

SummarySeveral additional strategies, such as simmering, adding some mixed vegetables, and using sour cream or plain Greek yogurt, can help thicken sauces.When it comes to thickening sauces, stews, and soups, there are a variety of alternatives to cornstarch that may be used.Furthermore, several of these thickeners have nutritional qualities that differ from cornstarch and may be used to accommodate a variety of dietary requirements.When searching for a way to add a little bit of extra fiber to your dishes, whether you’re on a low-carb diet or just want to avoid cornstarch, there are a variety of alternative thickeners to consider.

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.

Full question

I seldom ever make a recipe that calls for cake flour, but when I do, it may be a bit annoying since I’m not willing to spend the money to buy it for just one dish. Is it possible to substitute all-purpose as an alternative?

Our answer

  1. Cake flour differs from all-purpose (plain) flour in that it has a significantly lower quantity of protein (gluten) than all-purpose flour.
  2. When comparing cake flour to all-purpose flour, cake flour normally has 6-8 percent protein, whereas all-purpose flour often contains 10-12 percent protein.
  3. In the process of mixing or kneading flour with liquid, proteins bind together and produce strands that might be difficult to work with or handle.

As a result, cakes prepared using cake flour, which has a lower protein content, will have a finer, more delicate crumb than cakes made with regular flour.However, in many circumstances, all-purpose flour can be substituted for cake flour, unless the cake is exceptionally soft (such as an angel food cake), in which case cake flour will provide better results.If you want to make the switch from cake flour to all-purpose flour and you already have some cornstarch (cornflour) in your pantry, measure out 1 cup (150g) all-purpose flour for every 1 cup (140g) cake flour, remove 2 tablespoons (25g) of the all-purpose flour and replace it with 2 tablespoons (20g) of cornstarch for every 1 cup (140g) cake flour.Before using, whisk or sift the flour and cornstarch together to combine.If you don’t have any cornstarch on hand, you can simply replace 1 cup all-purpose flour plus 2 tablespoons all-purpose flour for the 1 cup of cake flour.

What Is Corn Flour?

  1. The following information will teach you all you need to know about corn flour, including how to use it and how to distinguish it from cornmeal and cornstarch….
  2. Corn flour is sometimes overshadowed by its grittier relative, cornmeal, which is used for baking.
  3. Despite the fact that you’ve definitely seen corn flour in the baking department of your local grocery store, you may have had no idea what to do with it.

In fact, as it turns out, there are several benefits to keeping this ultra-fine flour on hand in your cupboard.The following page has all the information you need to know about corn flour, including its uses, as well as how to distinguish it from other ingredients such as cornmeal and cornstarch.

What is Corn Flour, Exactly?

  1. Masa Harina vs.
  2. Corn Flour: Which Is Better?
  3. Image courtesy of Getty Images / Juanmonino Corn flour is a form of flour that is made from dried entire corn kernels that have been ground into flour.

It is classified as a whole grain flour since it retains the hull, germ, and endosperm of the corn kernel.Generally speaking, corn flour is yellow, but it can also be white or blue depending on the kind of maize used to make it.The texture is delicate and silky, and it resembles whole wheat flour in appearance.Corn flour, like all flours, contributes to the structure of baked products and other meals.It is frequently used in conjunction with a binder such as eggs to give form.

Corn flour doesn’t taste very nice when it’s raw, but when it’s cooked, it has an earthy, sweet flavor that can be used in baking, frying, and grilling.Corn flour is incredibly flexible, and you can use it in a variety of recipes, including breads, muffins, waffles, pancakes, battered and fried delicacies, blinis, and other dishes.Never mistake corn flour with masa harina, the primary flour of Mexican cuisine that is used to produce tortillas, tamales and pupusas, all of which are made with maize flour.Masa harina has a fine, silky texture and is created from finely crushed maize kernels that have been steeped in limewater, or calcium hydroxide, for a period of time before being used.Maseca and Bob’s Red Mill are two of the most well-known makers of masa harina, both of which are available in most major grocery shops.

  • Masa Harina Recipes that are both delicious and nutritious:

Cornmeal vs. Corn Flour

  1. The Difference Between Cornmeal and Corn Flour Getty Images provided the image.
  2. Olena Mykhaylova is a Russian actress.
  3. While both cornmeal and corn flour are derived from milled, dried maize, the textures of the two products are vastly different.

Cornmeal has a gritty texture, whereas corn flour is fine and silky in texture.The texture of the flour is determined by the degree to which it has been milled: corn flour is finely ground, whereas cornmeal is coarsely ground.Both varieties of flour may be purchased from specialized grain distributors such as Bob’s Red Mill.Cornmeal Recipes that are Simple: It is possible to use corn flour and cornmeal interchangeably in recipes, but be aware that substituting one for the other will result in a somewhat different outcome.To give your pancakes or muffins a more grittier texture, try using cornmeal instead of corn flour during baking.

Using corn flour in lieu of cornmeal, on the other hand, will result in baked dishes such as cornbread having a finer, less crumbly texture.

Cornstarch vs. Corn Flour

  1. Cornstarch vs.
  2. Corn Flour: Which Is Better?
  3. Image courtesy of Getty Images / Michelle Arnold / EyeEm.

While both cornstarch and corn flour are produced from corn, their looks, textures, and uses are vastly different from one another.Cornstarch is a white, chalky powder that is used as a thickening in sauces and stews because of its thick consistency.Cornstarch, as opposed to corn flour, is derived from the endosperm of the corn kernel.Cornstarch is a by-product of the milling process.The starches contained inside the endosperm are extracted, washed, dried, and milled into a fine powder before being used in other products (a.k.a.

cornstarch).The other components of the kernel, the hull and the germ, are separated and used to make various corn products, such as corn oil and corn bran, by pressing them together.This is when things start to get a bit strange.When it comes to maize flour and cornstarch in the United States, the differentiation is rather simple.Cornstarch, on the other hand, is referred to as cornflour in the United Kingdom.

  • It’s the exact same stuff as cornstarch; the only difference is the label on the package.
  • This is especially important to remember while preparing recipes, since mistaking one for the other might result in utter disaster for your culinary endeavors.

How to Make Corn Flour

  1. How to Make Corn Flour from Scratch Making corn flour at home appears to be a difficult task, but it is more simpler than you may think.
  2. The only thing you’ll need is maize, and it must first be dried before you use it.
  3. Traditional ways require drying corn under the sun, taking it from the cob, and then putting it through a grain mill, however there is a lot more straightforward approach to get the same results.

Popcorn kernels and a powerful blender, such as a Vitamix or Blendtec, are all you need to make this recipe.In order for the kernels to be ground effectively, the blender’s blades must be strong enough to handle the task.You should be able to use your usual blender container and blades, but you might want to consider investing in a dry-grains container that is particularly intended for grinding whole grains.Simply add the kernels to the blender container until it is approximately halfway filled.Blend until smooth.

Blend on HIGH until a fine powder is formed from the kernels.Place in an airtight container or plastic zip-top bag and chill for several days before serving.Additionally, you may put the flour in a plastic freezer bag with a zip-top closure and keep it in the freezer for up to six months.

What to Make with Corn Flour

  1. 1132112.jpg Will’s Spicy New Orleans Catfish Fries |
  2. Photo by Will’s Spicy New Orleans Catfish Fries Corn flour is a versatile ingredient that may be used to improve the texture and flavor of a wide variety of dishes.
  3. Cooking with corn flour may be as simple as breading fried fish or okra, including it into a waffle or pancake batter for a filling breakfast, or baking breads, muffins, and cakes with it.

Combining maize flour with other flours, such as cornmeal, all-purpose flour, and whole wheat flour, can yield delicious results.Are you ready to experiment with corn flour?Start with these recipes to get you started:

The One Ingredient that Makes Fried Chicken So Much Crispier

  1. Years of frying chicken

Leave a Reply

Your email address will not be published.