All Purpose Flour--- Help!

Baking By Newbie_India Updated 30 Sep 2010 , 2:37am by Newbie_India

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Newbie_India Posted 25 Sep 2010 , 2:09am
post #1 of 4

Hi, I recently moved to New Delhi from the US and it seems that All purpose flour is not available here.
I am not sure what to do. Most cake recipes I have call for All purpose flour.

The flour that shops carry is called "Maida" - which the shop owners claim is used for cake baking, but I did some research online and it seems Maida is closer in technical properties to cake flour (rather then all purpose).

Any one have any suggestions/ideas for me.

Can all purpose be created by combining cake flour and some other type?

3 replies
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Tea42 Posted 25 Sep 2010 , 2:19am
post #2 of 4

Flour, All Purpose 1 cup (140 grams) substitutions:
1 cup (110 grams) plus 2 tablespoons (20 grams) sifted cake flour
1 cup (140 grams) self-rising flour (omit baking powder and salt from recipe)

7/8 cup (130 grams) rice flour (starch) (do not replace all of the flour with the rice flour)

1/2 cup (65 grams) white cake flour plus 1/2 cup (75 grams) whole wheat flour

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loves2bake Posted 25 Sep 2010 , 2:21am
post #3 of 4

I saw on a tv show that if the recipe calls for cake flour and all you have is all purpose, then take out 2 TBS per cup of flour, otherwise I think it's about the same. I'm not sure if your flour has levening in it or not so check the label.
good luck!

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Newbie_India Posted 30 Sep 2010 , 2:37am
post #4 of 4

Thanks for your help...I discovered that flour is sold by the milling companies according to Gluten level-- so it will take some trial and error.

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