You only need two common ingredients– all-purpose flour and cornstarch– to make a homemade cake flour substitute. Sifting them together is key. Use this mixture whenever a recipe calls for cake flour.
If you don’t have store-bought cake flour on hand, just whip this up and use it instead! Combine 1 1/2 cups plus 6 tablespoons flour, cornstarch, and baking powder in a bowl. Sift several times until evenly blended. A quick way to measure the flour is to measure out 2 cups and put 2 tablespoons back in the bag.
Can I use cornstarch instead of cake flour?
If you only need 1/2 cup of cake flour, put 1 tbsp cornstarch in bottom of 1/2 cup measuring cup, then fill and level as above. “I don’t always have cake flour on hand, and I’m betting many others don’t either. I have discovered that this substitute works very, very well.
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.
Can I use plain flour instead of cake flour?
How to Make a Cake Flour Substitute. 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. Sift together and proceed with the recipe as written.
What is the substitution of 1 cup cake flour?
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.
What is the substitute of 1 cup cake flour?
For every cup of cake flour called for in a recipe, measure out 1 level cup all-purpose flour. Remove 2 tablespoons flour from that measurement. (Return those 2 tablespoons to the bag of flour, you don’t need them.) Add 2 tablespoons cornstarch to the (1 cup minus 2 tablespoons) measured flour.
Is self raising flour same as cake flour?
Cake flour is a finely ground flour made from soft wheat, while self-raising flour is flour that has salt and baking powder added to it. The key difference between cake flour and self-raising flour is that cake flour has little protein content while self-raising flour has more protein content.
Can I use self rising flour instead of cake flour?
Cake flour + leavening.
Cake flour is soft and finely milled like self-rising flour, so it makes a good substitute in terms of tenderness and texture. For every cup of self-rising flour called for, replace with 1 cup cake flour, 1½ teaspoons baking powder and ½ teaspoon fine sea salt.
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.
Can I use bread flour instead of cake flour?
Can I turn bread flour into cake flour. If you don’t really have a choice, bread flour can be a substitute for cake flour with the help of cornstarch. The protein content of the bread flour goes through a process of ‘diluting’ when cornstarch is added to it.
What is the difference between cake flour and regular flour?
Cake flour is a flour that is very finely milled from soft winter wheat. 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.
What happens if you use self-raising flour instead of plain flour?
Can self-raising flour replace plain flour? Yes and no. If the recipe calls for plain flour with the addition of baking powder (or another leavening agent), self-raising flour can be used instead, simply omit the leavening agent.
Can I use cornstarch instead of cake flour?
If you only need 1/2 cup of cake flour, put 1 tbsp cornstarch in bottom of 1/2 cup measuring cup, then fill and level as above. “I don’t always have cake flour on hand, and I’m betting many others don’t either. I have discovered that this substitute works very, very well.
What is the difference between cake flour and plain flour?
Cake flour and plain flour is different to all-purpose flour as it have a gluten level that is much lower than all-purpose flour. Cake flour will typically only have 8% (at most) gluten content whereas all-purpose flour will have a 12% (at most) gluten content level.
Can I use unbleached cake flour instead of bleached?
Note: Most store-bought cake flour is bleached (King Arthur is one of the only brands to sell an unbleached version), so while you may be looking for a substitute today because you don’t have any cake flour on hand, you may find it preferable to continue using this substitute, if you are trying to avoid bleached flours.
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:
- Cake flour has a low protein content and therefore contains less gluten, resulting in the softest texture, which is ideal for vanilla cake.
- All-purpose flour has a medium protein content and a moderate gluten content, making it suitable for almost any application.
- Bread flour has a high protein content, which results in more gluten formation 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.
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- 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
- 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!
- 14 Tablespoons of flour should be combined with 1 tablespoon of cornstarch.
- 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.
- 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.
- 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
- nevertheless, I feel it’s preferable to create each cup of cake flour individually.
- It is necessary to use 14 tablespoons (3/4 cup plus 2 tablespoons
- 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.
- 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.
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Cake Flour Substitute Recipe – Low-cholesterol.Food.com
There are times when I don’t have cake flour on hand, and I’m sure there are times when many people don’t as well. I’ve observed that this alternative performs admirably in my experience. It’s also simple, and it makes use of pantry basics!
The serving size is 1 (251) g, and the number of servings per recipe is 1 AMT.PER SERVING percent.PERFORMANCE ON A DAILY BASIS calories: 459.1 calories from fat: 9 g 2 % calories from fat: 9 g 2 % 1 percent total fat 1.1 g 1 percent total fat 0.2 g 0 percent Saturated Fatty Acids carbohydrate total 98.1 g (32% of total carbohydrate) Dietary Fiber: 3.1 g (12 percent of total) Sugars (0.3 g 1 percent of total calories)
- 1 3/4 cup all-purpose flour and 1/4 cup cornstarch are combined to form two cups cake-and-pastry flour (cake flour), which may then be used in any recipe that calls for it.
- In order to make this alternative, place 2 tablespoons of cornstarch in the bottom of a 1-cup measuring cup, fill the cup as normal with all-purpose flour, and smooth the top. Repeat the procedure to obtain your two cups.
- Pour 1 tablespoon cornstarch into the bottom of a 1/2 cup measuring cup, then fill and level as directed above
- if you only need 1/2 cup cake flour, use 1 tablespoon cornstarch in the bottom of a 1/2 cup measuring cup
RECIPE MADE WITH LOVE BY
Cake flour isn’t something I usually have on hand, and I’m guessing that many others don’t too.″ I’ve observed that this alternative performs admirably in my experience. It’s very simple, and it makes use of pantry goods!″
6 Best Cake Flour Alternatives That Are Easy to Use For Baking Recipes
Once you develop a passion for baking, you will understand why cake flour is such an important component.However, because many of us are unable to properly bake, we may not be able to prepare this cuisine at home.Instead of wasting time and money searching for an item that you may or may not ever need again, spend your time to research what alternatives you can use in your recipe to get the same outcomes as the original.
What Is Cake Flour?
Low-protein flour that has been finely milled to a powder is what we’re talking about here.Normally, this flour has between 7 and 9 percent protein, making it the flour with the lowest protein concentration when compared to the rest of the flours in the category.It is mostly used in baking because it produces a cake with an airy and thick consistency.Because it generates a light and fluffy texture that is ideal for conventional cakes, cake flour is the type that you are most likely to find in your pantry every time you buy a standard cake.However, due of its low protein level, it isn’t used as frequently in other baked products, which is why locating it or purchasing it might be difficult in some instances.
What Can I Replace Cake Flour With?
If you are unable to get cake flour or do not like to purchase it, the following are the finest replacements for cake flour that may be used in many recipes: Baking, donuts, banana bread, and angel food cake are some of the best uses for this flour.
1. All-Purpose Flour + Cornstarch
To make this option work, combine 314 cup all-purpose flour and 2 teaspoons cornstarch in a mixing bowl.The cornstarch should be placed at the bottom of a mixing bowl first, followed by the all-purpose flour on top of that.After that, you may combine everything else on top and proceed with the remainder of the processes.Because it is a fairly frequent flour in many baked items and savory foods, you most likely already have all-purpose flour in your pantry.As a gluten inhibitor, the cornstarch makes all-purpose flour behave more like cake flour, resulting in a lighter texture and a more tender crumb when baked.This option is excellent for baking a variety of desserts such as cakes, donuts, angel food cake, and banana bread.
- More information may be found at: Alternatives to Cornstarch that are the most effective
2. Pastry Flour
Despite the fact that this flour is not widely available, it is comparable to cake flour in that it has a lower protein level than cake flour.Due to the fact that this flour is utilized in the production of chewier and more soft baked products, it is an excellent choice for baking banana bread as well as for producing cupcakes, angel food cake, and donuts.It should be used in conjunction with baking powder or baking soda to leaven baked goods.You can get pastry flour at most grocery shops, but you might want to check out a specialized store for the best selection.The cake flour can be substituted with the same amount of pastry flour; however, bear in mind that the finished product may have a denser texture than usual.
3. Oat Flour + Arrowroot
This option is both healthful and gluten-free, making it a safe choice if you have a gluten sensitivity or allergy.It is beneficial to use arrowroot to make the flour lighter and softer, but you may also use cornstarch if that is more convenient for you.For every one cup of cake flour, combine one cup of oat flour with around one tablespoon of arrowroot or cornstarch, stirring well.Most organic and health food stores have oat flour, which is also available in locations that carry arrowroot.The combination of these two options is excellent for creating banana bread as well as cakes, cookies, and bread.You should keep in mind that while the flavor will be somewhat more nutty and roasted than usual, the texture will be soft and chewy.
- Bread, pasta, gravy, and roux are the best uses for this product.
4. All-Purpose Flour
Choosing this option is the quickest and most straightforward option, but it does have an impact on the outcomes.It has more gluten and is thicker than all-purpose flour, yet it is an excellent replacement for baking bread, making pasta or a roux (or even when preparing gravy).It is fine to use the same amount of all-purpose flour as the recipe calls for; however, you should be mindful of the final texture, and you may need to add more liquids.The ability to locate all-purpose flour should not be an issue, and chances are good that you already have some on hand!Keep in mind that this flour is not self-rising, which means that you will need to use a leavening agent while baking with it.
5. Cassava Flour
Because of its high starch level, it is not the healthiest option; nonetheless, it is a highly flexible flour that will perform wonders if you are looking for a gluten-free option.Canned cassava flour is created from the cassava root, which is also known as yucca, and it is excellent for making a roux, soft noodles, and even a loaf of bread.You can use the same quantity of cassava flour as you would for cake flour, but because cassava absorbs more liquid and is thicker, you may find that you need to use less.Cassava flour is not difficult to come by now that it has become a popular option for individuals who avoid gluten, but you can also look for it at a health or organic store whenever you like.
6. Bread Flour
This is a gluten-heavy choice, which means it is significantly denser and thicker than the other options.Bread flour may be used in any bread, pasta, roux, and gravy recipe, but keep in mind that you may end up needing extra liquids as a result.When substituting cake flour for regular flour, use a 1:1 ratio; however, you may find yourself requiring less flour throughout the cooking process.Bread flour is really popular these days, especially when everyone is baking at home, so check your local grocery shop first, but an organic supermarket may also have it available.If you’re in a hurry, you may use half all-purpose flour for half bread flour to achieve identical results.Related: How long does bread last?
Is it possible to use normal flour for cake flour?Yes, you may substitute all-purpose flour, which is referred to as ″plain flour,″ for cake flour in certain recipes that call for cake flour.In baking, you should try to use cornstarch or arrowroot flour to get a similar texture, although standard all-purpose flour may also be used successfully on its own.Is cake flour the same as self-rising flour in terms of consistency?No, they are not interchangeable terms.Because it already includes a leavening ingredient, self-rising flour should only be used in recipes where it is specifically called for by the recipe.
- Cake flour does not contain any leavening agents, and as a result, it is frequently used with baking soda or baking powder in baking recipes.
- In addition, cake flour is thinner and has far less protein than regular flour.
- What is the greatest type of flour to use while making a pound cake?
- Because a pound cake is moist and buttery, cake flour is the finest flour to use in this recipe..
- Alternatively, if you don’t have any, all-purpose flour and cornstarch will give you a soft and fluffy texture in the absence of cake flour.
- Conclusion Cake flour offers a number of advantages, and it may be an essential ingredient in a number of different recipes.
However, it is always possible to substitute it in appropriate situations.Depending on what you are looking for, any of these six options might be a fantastic pick.Use one of these recipes instead of giving up on baking or cooking because you don’t have cake flour on hand.
- * Photograph courtesy of annas.stills.gmail.com/depositphotos
Simple Recipe for Cake Flour Substitute
You might be interested in cooking a dish that asks for cake flour. If you don’t have any on hand and don’t want to spend the money buying some, this easy substitution will suffice. It just takes two pantry essentials to complete the recipe. Take a look at it.
The following ingredients are required: All-purpose flour (about one cup); 2 tablespoons cornstarch
1.Place two tablespoons of cornstarch in a one-cup measuring cup and stir to combine.2.Add all-purpose flour to fill the rest of the cup halfway.3.Replacement your substitute for the cake flour called for in any recipe that calls for it.
- One cup of cake flour replacement is equivalent to one cup of cake flour in volume.
- You can adjust the recipe’s scale to meet your own requirements.
- Because most store-bought cake flour is bleached (King Arthur is one of the only brands that sells an unbleached version), while you may be looking for a substitute today because you don’t have any cake flour on hand, you may find that continuing to use this substitute is preferable if you are trying to avoid bleached flours in the future.
How This Cake Flour Substitute Works
By adding a tiny quantity of cornstarch to the flour, you may offset some of the protein found in all-purpose flour, making your cake more delicate as a result of the addition of cornstarch. Even while it won’t taste quite the same as cake flour, it will result in a lighter cake with a more compact crumb.
What Is Cake Flour Anyway?
It is, as the name implies, a type of flour that is used in the baking of cakes.It has a little lower protein concentration than all-purpose flour — 8-9 percent, compared to 11 percent — and while that may not seem like a significant difference, it is enough to alter the texture and crumb of a cake in subtle ways that are noticeable when baked (at least to master bakers).Cakes produced using cake flour have a finer, lighter texture and a smaller crumb than cakes made with all-purpose flour.Cake flour can be found at most grocery stores.Cake flour, on the other hand, is not nearly as vital as some bakers would have you believe.Home bakers have been preparing cakes with all-purpose flour since the dawn of time, and there is no reason to think that this will change anytime soon.
- A cake made using all-purpose flour may have a slightly bigger crumb and be a teeny-tiny bit more dense than one made with cake flour, depending on the recipe.
- But, honestly, if the flavor remains the same, what’s the big deal?
- A person who is going to assess the size of your crumb, in my opinion, is not someone with whom you should bother sharing a piece of your cake.
Can’t I Just Use All-Purpose Flour?
As long as you don’t mind subtle changes in texture, there’s no reason you can’t make the swap.The change will most likely be more noticeable in something like an angel food cake than it will be in a cupcake recipe, as a general rule.It’s possible that the slightly sturdier quality of a cake made with all-purpose flour will actually work to your advantage if you’re planning to pile on the frosting or make a multi-layer cake.
Live Outside the U.S.?
Cornstarch and corn flour are interchangeable terms. Only one thing should be avoided when making this recipe: the use of maize meal! It is an entirely different product and will not provide you with the intended outcome.
Is Cake Flour Gluten-Free?
Despite the fact that cake flour contains less gluten than all-purpose flour, it does not qualify as gluten-free.If you’re baking for someone who has gluten sensitivity or Celiac disease, you should use gluten-free flour in place of the regular flour called for in the recipe, rather than regular flour.Use a product that is intended to be used in a one-to-one substitution to achieve the optimum outcomes.In addition to saving you from some difficult arithmetic, you will boost your chances of receiving a successful outcome.
How to Measure Flour
You should learn how to properly measure your flour if you do not want your cakes to be too dense when baked.Even a basic understanding of baking will do more for your cakes than any speciality flour ever could.When it comes to measuring flour, most individuals make the error of digging their measuring cup into the bag.And, while it is true that this is a quick and simple method, it results in the addition of more flour to the cup.To measure flour into your measuring cup, use a spoon to scoop it out.Then, using the back of a knife, smooth it out before adding it to your recipe.
- This will verify that you are using the exact amount of flour that the recipe’s creator intended to be used.
More Flour Substitutes
Another option for flour substitutions when a recipe calls for something you don’t have is to use a combination of the following ingredients: Bread Flour Pastry Flour Semolina Self-Rising Flour Semolina Flour View All of the Substitutions for Each Ingredient Take a look at these more resources: How to Properly Store Your Flour
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
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.
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.
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)
- Measure out 1 level cup all-purpose flour for every cup of self-rising flour called for in your recipe.
- Mix in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt until well combined.
- 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.
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.
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 simple 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.
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.
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.″
How to Make Your Own Self-Rising Flour Substitute (Because You Want Homemade Biscuits, Like, Now)
Photograph by Rudisill/Getty Images Self-rising flour produces incredibly fluffy pancakes, sky-high biscuits, and muffins that are on par with the best in the baking business.However, because it is not commonly used in recipes and because it has a short shelf life, storing up on it is not a good idea.Because of this, every six months, you’re left high and dry when you want to whip up a batch of biscuits for your family.Don’t go to the store just yet: Here’s how to make a self-rising flour alternative using things you probably already have in your kitchen.
But first, what is self-rising flour?
Exactly what it sounds like, self-rising flour is flour that causes baked goods to rise without the use of extra leavening agents.The key is not a single miraculous ingredient, but rather a blend of white flour, baking powder, and salt that comes together to form a cohesive whole.In Southern dishes such as biscuits and cobblers, self-rising flour is commonly called for; yet, it was devised by a British baker who believed men serving in the British Navy would benefit from eating freshly made bread while at sea.(That’s really sweet.) For the most part, all-purpose flour is used in place of baking soda or baking powder, which makes it easier to monitor and alter the amount of leavening required.All-purpose flour is also more adaptable than baking soda or baking powder.Is it really worth it to make a special trip to the shop only to make a delicious three-ingredient biscuit recipe that calls for self-rising flour that you don’t already have in your pantry?
- Not so fast, my friend.
- It is simple to construct a DIY substitute with products that you already have in your pantry or refrigerator.
How to Make Your Own Self-Rising Flour Substitute
All-purpose flour is one of the ingredients.Baking powder is a type of powder that is used in baking.Fine sea salt (sea salt flakes) First, combine 1 cup all-purpose flour with 1 teaspoon baking powder and a teaspoon fine sea salt in a large mixing basin.Steps2.2.Combine all of the ingredients by whisking them together completely.
- Voila, you’ve got self-rising flour.
- It is OK to use this alternative in place of one cup of self-rising flour called for in your recipe.
- The sole limitation is that Because self-rising flour is frequently milled from a softer wheat than all-purpose flour, the final product will be slightly less tender than all-purpose flour.
Other Substitutes for Self-Rising Flour
1.Cake flour combined with leavening.The soft and finely milled nature of cake flour, compared to that of self-rising flour, means that it is an excellent replacement in terms of softness and texture.Replace one cup of self-rising flour with one cup cake flour, one teaspoon baking powder, and one teaspoon fine sea salt for every cup of self-rising flour called for.2.Pastry flour combined with leavening.
- Pastry flour is a fine replacement for self-rising flour when used in conjunction with leavening since it lies midway between all-purpose and cake flours in terms of absorbency.
- To replace 1 cup self-rising flour, combine 1 cup pastry flour, 1 teaspoon baking powder, and 1 teaspoon fine sea salt in a mixing bowl.
What to Make with Self-Rising Flour (or a Self-Rising Flour Substitute)
The classic three-ingredient biscuit is a winner, but you could also prepare the simplest homemade pizza dough ever for your family’s weekly pizza night. If you’re looking for the ultimate sandwich, try fried chicken BLT with jalapeo honey, which is made with self-rising flour for an unbelievably crispy coating and served with jalapeo honey.
Looking for more pantry substitutes?
10 Dairy-Free Milk Substitutes with Instructions on How to Use Them There are 7 spices that may be used in place of cumin that are already in your pantry.Molasses can be substituted with the following ingredients: The 7 Most Brilliant Heavy Cream Substitutes Ever Vegan Buttermilk Substitutes for Plant-Based Baking: 7 Delicious Alternatives You may replace soy sauce with any of these delicious ingredients.In related news, here are 5 baking mistakes you should avoid at all costs.
Can I Use Bread Flour To Make A Cake?
All-purpose flour, sometimes known as AP flour, may be used for practically any recipe.While the others have their own specific applications, cake flour is used for baking and bread flour is used for baking.But have you ever wondered if adjusting the flour will make a difference?If you’re wondering if you can use bread flour to make cake, continue reading!Bread flour is used to produce cakes, which results in a chewy and thick product when baked.Because bread flour has a larger protein content than cake flour, it will result in a higher production of gluten when baked.
- The light and airy texture of a conventional cake will not be achieved without the addition of yeast if you adopt this method.
- Hello, there!
- The following links are affiliate links, which means that if you choose to make a purchase through one of these links, I may receive a small compensation at no additional cost to you.
- I much appreciate your assistance, and I hope you find the piece to be interesting.
What is the difference between bread flour and cake flour?
All-purpose flour, sometimes known as AP flour, is the most versatile form of flour available.This is mostly due to the fact that its protein level is in the middle of the pack when compared to other foods.Other varieties of flour have levels that are either greater or lower than this one.Listed below are the seven things you’re (probably) doing incorrectly.Join My Free Email Course to Improve Your Baking Skills – Click here to Sign Up!The fundamental difference between bread flour and cake flour is the amount of protein in each.
- When proteins (glutenin and gliadin) are combined with water, gluten is formed.
- Gluten is a protein protein.
- The higher the protein level, the greater the amount of gluten that will be produced.
- Bread flour has a protein concentration of around 11-15 percent, making it one of the highest protein contents of any form of flour.
- It makes it more appropriate for baked items that require a higher degree of structural integrity.
- Cake flour, on the other hand, has the lowest protein concentration of any type of flour, making it the most popular choice for baking.
It contains a protein concentration of around 7-9 percent, which makes it appropriate for baking items that are light and airy in texture.Hard wheat is used to make bread flour, whereas soft wheat is used to make cake flour.The protein level of soft wheat is lower than that of hard wheat.
- As a result, it is capable of producing cakes with a lighter texture as compared to bread.
- Another distinction is the fineness with which the mill grinds the grain.
- When opposed to bread flour, cake flour is ground to a finer consistency.
- The finer the mill, the simpler it is for the flour to be incorporated into the wet component mixture.
What will happen if I use bread flour to make cake?
Even though bread flour may not appear to be a good match for baking a cake, it might be used anyway.It doesn’t necessarily follow that you wouldn’t be able to make a cake if you utilized it.It’s simply that the texture and a small amount of the flavor will be changed.Bread flour will result in a final product that is not as soft as what is anticipated of cake-like delights when using this method.It will also be denser and chewier in texture.It is not always a negative thing; it all depends on the end result that you are aiming to produce.
- Making a cake out of bread flour will simply be an adventure, as will using bread flour to make a cake from scratch.
- It is possible that you will wind up with something that is not even quite recognizable as a cake or other baked item.
- Having said that, it may come out fantastic!
Can I turn bread flour into cake flour
It is possible to replace bread flour for cake flour if you don’t have any other options.Cornstarch can be used to make this substitution if necessary.When cornstarch is added to bread flour, the protein concentration of the flour undergoes a process known as ‘dilution.’ It will result in less gluten formation and a lighter cake that is more akin to cake flour or pastry flour in texture and appearance.To produce all-purpose flour, combine 1 cup of bread flour with 3 tablespoons of cornstarch in a 1:1 ratio.The procedure is rather straightforward.In a large mixing basin, combine the flour and cornstarch.
- After mixing, put the mixture through a fine-mesh sieve once or twice to ensure that any lumps are removed before beginning to make your dough.
- Important: Do not overmix in order to prevent forming too much gluten, which can result in the dough being chewy when baked later.
If you’ve ever wondered about cake flour, all your questions are answered here! Learn all about why this ingredient is often used in recipes, what it is, where to get it, and how it’s used.
It has been years since I first used cake flour in my cake and cupcake recipes, long before I even established this website.The reason for this is probably something you’ve heard me discuss during one of my Live recipe demos (which take place at 11 a.m.EDT on Facebook and Instagram!).It’s one of the most often requested questions I receive from readers.So I figured it was past time for me to break it all down and explain it in detail in a blog post.This will be the first in a series of postings that will not contain a recipe!
- The series will be titled ″Bake like a Boss: tips and tactics that will take your baking to the next level,″ which is a working title for now.
- What are your thoughts?
- As a result, cake flour is the topic of discussion today.
- On my website, I have a large number of cake and cupcake recipes, and the majority of them ask for cake flour.
WHAT IS CAKE FLOUR?
Cake flour is a finely milled flour made from soft winter wheat that is used in baking.It has a lower protein concentration than all-purpose flour and is finer, lighter, and softer in texture than all-purpose flour.Additionally, it has been bleached, resulting in a softer tint and a less thick grain.Cake flour creates less gluten than other types of flour because of its reduced protein concentration.Having trouble baking bread and getting it to have that chewy, elastic feel is a common problem.Isn’t it delicious?
- It’s OK when you’re talking about soft pretzels, but it’s not so great when you’re talking about baked goods like cakes.
- In terms of cake, we want it to be light, soft, and supple, with a fine, tight crumb and a delicate flavor.
- That is exactly what you will get if you use cake flour in your baking!
- I was really taken aback the first time I tried to bake a cake with cake flour.
- It may seem insignificant, yet it had a significant impact on my life.
- I couldn’t believe how much of a difference it made in the cupcake.
I’ve been a firm believer in it ever since!Given that you’re going to the bother of creating a cake from scratch, wouldn’t you want it to be the greatest cake you could possibly make?Since that first cake, all many (cough!
- cough!) years ago, I’ve made it a point to keep cake flour on hand in my cupboard.
WHERE DO YOU GET CAKE FLOUR?
Cake flour is quite simple to get by in the United States.I’ve never gone to a grocery that didn’t have it on the shelves.It can always be found on the baking aisle, just next to all-purpose flour and in the same approximate vicinity.There are many different types of flours available, including bleached all-purpose, unbleached all-purpose, bread flour, pastry flour, whole wheat flour, and so on.The list is endless.Cake flour is just another type of flour that serves a specific function and may be found in the same aisle as the other types of flour.
- It is also available for purchase on the internet.
- To see a variety of possibilities, please visit this page.
- My favorite brands are Softasilk, Swan’s Down, King Arthur Flour, and Bob’s Red Mill, to name a several.
- All of these items are fantastic and will produce amazing results.
- If you are not a resident of the United States, you may encounter certain difficulties.
- As far as I’m aware, there’s nothing quite like it available on the European market.
Neither ″self-raising flour″ nor ″sponge flour″ are terms used to describe cake flour.To get the closest thing, use ″plain flour,″ sprinkled with a pinch of cornstarch (see ″Cake Flour Substitute″ below for further information).
CAN I JUST USE ALL-PURPOSE FLOUR INSTEAD OF CAKE FLOUR?
- Yes, if you’re in a hurry.
- Nonetheless, if you truly want to bake like a pro, I strongly advise you to have a package of cake flour in your cupboard.
- Using all-purpose flour will result in your cakes and cupcakes having a more open crumb, as opposed to using cake flour only.
- In other words, there will be more pockets of air within the cake as a result of the rising.
- They will also be a little denser and chewier as a result of this.
Cakes made using cake flour have a lighter, softer texture that I prefer over cakes made with regular flour.
CAKE FLOUR SUBSTITUTE
- For those of you who are still not convinced, or for those of you who live in a part of the world where cake flour is not readily available, you can create a reasonable substitute by substituting 2 tablespoons (for every cup) of all-purpose flour with cornstarch.
- Cornstarch contains very little protein and will aid in the lightening of the all-purpose flour by absorbing some of the moisture.
- Corn flour may or may not be referred to as such depending on where you live in the world.
- It is white and powdery.
- Unlike corn meal, which is typically yellow and gritty, this is not the case.
Sift the flour and cornstarch together, then measure, either by weight or by lightly spooning into a measuring cup and then leveling off.NEVER pack flour into a measuring cup!With that said, just bear in mind that this substitution is still not exactly the same thing as cake flour, and so the results will be better but not identical.Most of the recipes here on Baking a Moment are measured by cups and teaspoons, because that’s the way the majority of my readers bake.But if you prefer to measure your ingredients by weight, be sure to check out my free printable Weight Conversion Chart.
IS CAKE FLOUR GLUTEN-FREE?
- No, cake flour does not contain any gluten. It is still manufactured from wheat, as previously stated. Despite the fact that it contains less gluten than all-purpose flour, it is still not advised for persons who are sensitive to gluten. If you wish to make a gluten-free cake or cupcake, you can use a gluten-free flour mix in place of all of the regular flour in the recipe. Look for a company that substitutes one for one (in other words, 1 cup of gluten-free flour is equivalent to 1 cup of all-purpose flour). Here are a few solid alternatives: Pamela’s Products Gluten-Free All-Purpose Flour Blend
- Better Batter Gluten-Free Flour
- Namaste Foods Gluten-Free Organic Perfect Flour Blend
- King Arthur Flour Gluten-Free Measure for Measure Flour
- Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- Cup4Cup Multi-Purpose Gluten-Free Flour
- Bob’s Red Mill Gluten-Free All-Purpose Baking Flour Blend
WHAT CAN I USE CAKE FLOUR FOR?
Cake flour, as the name implies, is excellent for baking cakes. But what if you don’t bake a lot of cakes and you want to make use of the leftovers from your previous bakes? There’s good news! Cake flour works well in a wide variety of recipes. Cake flour is an excellent choice whenever you’re baking something that has to be light and delicate in texture. Here are a few illustrations:
- Quick Breads
To make cookies or pie crust, I would use all-purpose flour, and I would use bread flour for anything that requires yeast, such as pizza dough or dinner rolls. You can get loads of wonderful recipe ideas by following me on Pinterest. This post includes affiliate links with the purpose of making a transaction.
How to make self-raising flour at home
- It is possible to buy self-raising flour at the supermarket, but it is pre-packaged ordinary flour that has been mixed with a leavening agent (and often salt), which is used to obt