Cake Flour Substitute Food

CAKE FLOUR SUBSTITUTE

Cake Flour Substitute image

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. Easy too, and it uses pantry staples!

Provided by Lennie

Categories Vegan

Time 2m

Yield 2 cups

Number Of Ingredients 2

Ingredients

1 3/4 cups all-purpose flour
1/4 cup cornstarch

Steps:

To make two cups of cake-and-pastry flour (cake flour), combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe.
The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Repeat process to get your two cups.
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.

Nutrition Facts : Calories 459.1, Fat 1.1, SaturatedFat 0.2, Sodium 3.6, Carbohydrate 98.1, Fiber 3.1, Sugar 0.3, Protein 11.3

HOW TO MAKE CAKE FLOUR

How to Make Cake Flour image

Make and share this How to Make Cake Flour recipe from Food.com.

Provided by Xabbyy

Categories Low Cholesterol

Time 5m

Yield 5-6 Cups, 2 serving(s)

Number Of Ingredients 2

Ingredients

6 cups all-purpose flour (white or wheat)
12 tablespoons cornstarch

Steps:

Measure out the amount needed for your recipe. I always measure out 6 cups of all purpose flour.
For every 1 cup of flour remove 2 Tbsp of flour.
Now add 2 Tbsp of Cornstarch for every 1 cup of flour. (replacing the tablespoons of flour taken out).
Sift 5-6 times and it's ready-to-use cake flour.
*To sift flour without a sifter just use a strainer by filling it with flour and tapping against the palm of your hand over a bowl.
(left-over flour can go back in the bag).
Always measure the flour that is needed after its sifted.

Nutrition Facts : Calories 1547.9, Fat 3.7, SaturatedFat 0.6, Sodium 11.8, Carbohydrate 330, Fiber 10.6, Sugar 1, Protein 38.9

HOW TO SUBSTITUTE FOR CAKE FLOUR IN RECIPES

How to Substitute for Cake Flour in Recipes image

How to Substitute for Cake Flour in Recipes. Cake flour has a lower gluten and protein content, which makes it lighter than all-purpose flour. It adds lightness, structure, and sponginess to delicate baked goods, like cake and scones. You...

Provided by wikiHow

Categories Cake Making Tips

Number Of Ingredients 2

Ingredients

2 tbsp (20 g) cornstarch (normal or organic)
7/8 cup (130 g) all-purpose flour

Steps:

Place 2 tbsp (20 g) of cornstarch into a 1 cup measuring cup. To make a cup of cake flour substitute, start with 2 tbsp (20 g) of cornstarch. Measure this ingredient out precisely with a measuring spoon and place the cornstarch in a 1 cup measuring cup. The cornstarch will help mimic the lightness of cake flour, which is perfect for light, fluffy cakes that still need structure, such as chiffon or angel food cake.
Fill the rest of the 1 cup (130 g) with all-purpose flour. Use a spoon to transfer flour into the measuring cup, over top of the cornstarch. Keeping adding flour until the 1 cup measurement is full, then level the top off with the flat edge of a knife. This method helps prevent packing and gives you a more precise measurement. Avoid the "digging" technique when measuring flour. Digging the cup into a bag of flour can pack extra flour into the measuring cup, which makes the cake denser.
Combine the flour and cornstarch in a mixing bowl. Dump the measuring cup's contents into a mixing bowl, then use a whisk or spoon to combine the flour and cornstarch. Mix well until the 2 ingredients are combined.
Use another bowl and a strainer or sifter to sift the flour mixture 3-5 times. Place a strainer or sifter on top of another bowl that's about the same size as the first. Pour the flour and cornstarch mixture through, shaking and tapping the sides of the strainer or sifter until the mixture has fully sifted through. Sifting will combine and aerate the flour mixture, which will help make the cake light and fluffy.
Scale the 1 cup measurement up and down for the recipe. Use this substitution for 1 cup of cake flour while baking. Scale it as needed, following the amount recommended by the recipe. For example, if the recipe calls for 1/2 cup (70 g) of cake flour, use 1/2 (75 g) cup of all-purpose flour and replace 1 tablespoon (14.8 ml) (25 g) of flour with 1 tablespoon (14.8 ml) (10 g) of cornstarch.

CAKE FLOUR SUBSTITUTE

Cake Flour Substitute image

If you don't have store-bought cake flour on hand, just whip this up and use it instead!

Provided by iluvlemon

Categories 100+ Everyday Cooking Recipes

Time 5m

Yield 16

Number Of Ingredients 4

Ingredients

1 ½ cups all-purpose flour
6 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder

Steps:

Combine 1 1/2 cups plus 6 tablespoons flour, cornstarch, and baking powder in a bowl. Sift several times until evenly blended.

Nutrition Facts : Calories 57.4 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 1.5 g, Sodium 61.3 mg

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Place 2 TBSP of cornstarch into a 1 cup measuring cup & fill the measuring cup with all-purpose flour by lightly spooning it in & leveling it off.
Sift the mixture three times. This will make sure the starch is evenly distributed throughout the flour and also aerates the flour so that it behaves more like cake flour.
You can make a large batch and store in an airtight container to use when needed. Make sure to whisk the flour thoroughly before each use to ensure the ingredients are evenly distributed, measure out a cup, and then sift it again before adding it into your recipe.

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For 1/2 cup Cake Flour:Add 1 tablespoon cornstarch to a 1/2 cup measuring cup. Fill the remaining space with all-purpose flour. Pour mixture into a small bowl and whisk to combine. Proceed with the recipe as instructed.
For 1 cup Cake Flour:Add 2 tablespoons cornstarch to a 1 cup measuring cup. Fill the remaining space with all-purpose flour. Pour mixture into a small bowl and whisk to combine. Proceed with the recipe as instructed.
For 2 cups Cake Flour:Combine 1/4 cup cornstarch and 1 3/4 cup all-purpose flour in a bowl. Whisk gently to sift the mixture together. Proceed with the recipe as instructed.

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Start with 1 cup all-purpose flour. Remove 2 Tablespoons (16g) so you have 14 Tablespoons total. (Use the 2 Tablespoons you removed another time. Just put it back in the flour bag/canister!)
Sift together TWICE. Basically, sift into a mixing bowl. Then run it through the sifter one more time. Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour.
Measure (spoon & level) 1 cup from this mixture. You’ll have about 1 cup anyway, but sometimes sifting can produce more volume since it’s adding air.

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Set a fine mesh sifter over a medium bowl. Measure out 1 cup of flour and remove 2 Tablespoons of the flour.

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Cake Flour Substitute with Cornstarch. If you do have all purpose flour on hand, you are halfway to having a perfect cake flour substitute. All you need now is corn starch!
Arrowroot for Cake Flour. Just as you used cornstarch combined with all purpose flour to make a cake flour substitute, you can also use arrowroot in the same manner.
Pastry Flour Substitute. If you do not have al purpose flour, cornstarch or arrowroot to use in place of cake flour, pastry flour is the next best option.

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All-Purpose Flour + Cornstarch. To make this choice work, add ¾ cup of all-purpose flour and 2 tablespoons of cornstarch. We suggest you place the cornstarch at the bottom of a bowl, and then add the all-purpose flour on top.
Pastry Flour. This flour isn’t very common, but it is similar to cake flour in that it has a lower protein content as well. This flour is used in making more chewy and tender baked goods, so it is a great choice for baking banana bread, making cupcakes, angel food cake, and donuts.
Oat Flour + Arrowroot. This choice is healthy and gluten-free, which makes it safe to use if you have a gluten allergy. The arrowroot works to make the flour lighter and softer, but you can also use cornstarch instead if that’s easier.
All-Purpose Flour. This alternative is the easiest choice, but it does change the results. All-purpose flour contains more gluten and is denser, but it is a great substitute when you are baking bread, making pasta, gravy, or a roux.
Cassava Flour. While not the healthiest choice due to its high starch content, it is an incredibly versatile flour that will work wonders if you need a gluten-free choice.
Bread Flour. This is a very high gluten option, which means it is much denser and thicker. You can use bread flour in any bread, pasta, roux, and gravy, but consider that you may end up needing more liquids too.

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Mashed bananas. Mashed bananas are a nutritious, yummy substitute for flour in your favorite baked goods and kitchen recipes. Also, They’re high in vitamin B6, potassium, and iron!
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Almond Flour. Almond flour is made from natural almonds that are finely ground into a low-carb bake. It’s the perfect wheat and gluten substitute, providing essential vitamins, minerals, and fiber to fuel your workday.
Quinoa Flour. Melt-in-your-mouth pancakes are a breakfast staple. They have the perfect texture, fluffy with just the right amount of giving that makes them easy to spread onto your plate.
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Sorghum Flour. Sorghum flour is an ancient grain for centuries. It’s full of more protein and insoluble fiber than wheat, which makes it a great substitute to help you meet your weight-loss goals.
Tapioca Flour. Tapioca flour is a great alternative to all-purpose flour that makes for healthier baking. It’s full of protein, fiber, and nutrients like iron, calcium, potassium, vitamin A&D.

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Bread flour. Bread flour of all kinds is one of the most common substitutes for all-purpose flour. You can use it in a wide variety of recipes. The main quality of bread flour is that it will not alter the taste of your dish.
Cake flour. Unlike bread flour, cake flour is made of a softer type of wheat. Therefore, it will not provide a dough that is chewy. You can use this flour in the same ratio as all-purpose flour and the taste will remain the same.
Whole-wheat flour. Whole wheat flour is similar to bread flour but it is a lot more fibrous and it requires more liquid such as water. So, you can use the same quantity of whole wheat flour as all-purpose flour.
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Soy flour. Soy flour can be just as good as any other type of flour when you look for a substitute for all-purpose flour. It has a neutral taste so you will not have to worry about altering the flavor of your food.
Coconut flour. Coconut flour can be a great substitute for all-purpose flour. However, you will have to love the flavor if you choose this alternative.
Rice flour. Rice flour can be looked at as a rather unusual type of flour. But it can actually replace all-purpose flour in a wide range of recipes. This flour has no taste and it can even be considered bland but this is actually an advantage.
Gluten-free flour. Gluten-free flour is ideal for people who are intolerant to gluten or just want to avoid this ingredient. You can count on this flour for all recipes from desserts to main dishes.
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Rye. Although it contains a small amount of gluten, rye flour lacks sufficient gluten development properties to allow for a light texture and well-risen product.
Almond Flour. This is a gluten-free flour, low carb, and has a lovely nutty flavor. It is used in baking items such as macaroons and some other pastries or bread.
Amaranth. If you just want to cut down on wheat products but don’t need to avoid it completely, you can substitute no more than half the amount of flour in your recipe with amaranth flour.
Arrowroot. Also referred to as arrowroot powder or starch, this thickening agent is made from a high-starch, low-protein arrowroot tuber. Its neutral taste makes it ideal for use in sweet and savory recipes.
Buckwheat. You can grind your own buckwheat flour at home with a coffee grinder or food processor. It has a nutty undertone, is high in fiber, and is free of gluten.
Corn Flour. This is best used as a thickening agent or for coating fried items. It doesn’t absorb as much oil when used as a coating and yields a great crispy texture.
Millet. Millet flour can deteriorate quickly if not properly stored, so ensure to keep it in an airtight container in a cool, dry place. To create a gluten-free all-purpose blend, Millet is best combined with alternative flours, such as oat, rice, or tapioca flour.
Oat. The great thing about oat flour is that you can make your own at home by grinding regular oats in a spice or coffee grinder or blender. Unless you specifically buy gluten-free oats, it will have a small amount of gluten present but not enough to hold the same amount of rising as regular flour.
Brown Rice. White or brown rice flour can be used in baking and dredging. However, brown rice has more fiber and is the healthier option. Its gluten-free properties make it yield very dense baked goods.
Tapioca Flour. This thickening agent is made from a high-starch, low-protein cassava plant. It has a very neutral flavor making it ideal for use in sweet and savory recipes.

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From foodtoimpress.com

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WHAT IS CAKE AND PASTRY FLOUR - MONTALVOSPIRITS

Cake flour is the best choice when you’re making a cake with a fine, tender crumb, such as pound cake, devil’s food cake or sponge cake. Cake flour is milled from soft wheat, and contains between 5 and 8 percent protein, according to Fine Cooking.
From montalvospirits.com

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THE BEST SUBSTITUTE FOR CAKE FLOUR AND SELF-RISING FLOUR ...

In grams: 100 grams of self-rising flour can be subbed with 100 grams of all-purpose flour, plus 5.5 grams baking powder and 1.13 grams salt. So, if your recipe calls for 2 cups of self-rising ...
From msn.com

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