Cake Flour Vs All Purpose Flour

Baking By QuiteContrary Updated 16 Nov 2011 , 1:40am by QuiteContrary

QuiteContrary Posted 14 Nov 2011 , 3:21am
post #1 of 7

Can someone tell me how to replace AP flour with cake flour in a recipe. Is there a rule of thumb for this? Do I need to add more or less cake flour and how much?

6 replies
JanH Posted 14 Nov 2011 , 3:50am
post #2 of 7

Handy ingredients substitution chart:

http://www.joyofbaking.com/IngredientSubstitution.html

HTH

Lschreck Posted 14 Nov 2011 , 3:52am
post #3 of 7

To replace cake flour with AP flour you remove 2 tbsp per 1 cup of flour.

JanH Posted 14 Nov 2011 , 4:50am
post #4 of 7

Oops, forgot to add that the substitution I use, replaces the omitted flour with cornstarch (to keep volumes the same).

HTH

GenGen Posted 14 Nov 2011 , 5:43am
post #5 of 7

the only cake flour i can get locally is in a small box and costs almost 5$ yikes. i have to use AP in mine

queenfa Posted 14 Nov 2011 , 12:58pm
post #6 of 7
Quote:
Originally Posted by GenGen

the only cake flour i can get locally is in a small box and costs almost 5$ yikes. i have to use AP in mine




Cake flour is expensive in my area too and a lot of scratch recipe that i get request for are cake flour based, do you just remove 2 tbsp from your AP or you have some go-to and easy recipes that uses AP? ,thanks .

QuiteContrary Posted 16 Nov 2011 , 1:40am
post #7 of 7

Thanks everyone for all the advice. Thanks especially to JanH for the great link to a very handy chart. You guys should check it out. Very good and helpful info.

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