How To Make Cake Flour Food
HOW TO MAKE CAKE FLOUR
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
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 MAKE HOMEMADE FLOUR
How to make homemade flour in just 3 simple steps! No chemicals or preservatives like most store-bought flours. Will work for any type of grain.
Provided by Claire
Categories Healthy Living
Time 5m
Number Of Ingredients 4
Steps:
- 1. Measure grains for desired amount of flour (I typically make 4 cups). 2. Put grains in blender, food processor, or coffee grinder, and blend on high speed to get a flour consistency (about 2 minutes). 3. Store in an airtight container in a dry place for up to 3 months. (You can store your homemade flour in the freezer for up to 6 months for optimal freshness too)
Nutrition Facts : Calories 150 calories, Carbohydrate 27 grams carbohydrates, Fat 3 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, ServingSize 1/2 Cup Oat Flour, Sugar 1 grams sugar
HOW TO TURN ALL-PURPOSE FLOUR INTO CAKE FLOUR
I had a hard time finding cake flour and found these instructions on a website and found them the easiest to make Cake Flour.
Provided by JFitz
Categories Low Cholesterol
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- 1. Measure out the flour that you'll need for your recipe.
- 2. For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Put the cup of flour (minus the two tablespoons) into a sifter set over a bowl.
- 3. Replace the two tablespoons of flour that you removed with two tablespoons of cornstarch.
- 4. Sift the flour and cornstarch together. Sift it again, and again and again. The cornstarch and flour need to be well incorporated and the flour aerated. Sift the flour and cornstarch mixture about five times.
- And now you have cake flour!
BREAD FLOUR
Ever wondered if you can make bread flour at home the answer is yes. It is really easy to make and you never have to go to the store for bread flour.
Provided by Fast Food Bistro
Categories Baked goods
Time 3m
Number Of Ingredients 2
Steps:
- Measure one cup of all-purpose flour and put it in a sieve
- Remove 1½ teaspoons or 4 grams of all-purpose flour. Then add 1½ teaspoons or 5 grams of wheat gluten on top of the all-purpose flour
- Then sift the flour and wheat gluten together. Do this one more time just to be certain the flour and wheat gluten are evenly distributed
Nutrition Facts : Calories 475 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CAKE FLOUR MIX
Basic homemade cake flour. Store in an airtight container or bag for future use.
Provided by Jessica Daulton
Categories Everyday Cooking
Time 5m
Yield 48
Number Of Ingredients 2
Steps:
- Combine flour and cornstarch in a large bowl. Sift a few times until fully blended.
Nutrition Facts : Calories 57.4 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 1.4 g, Sodium 0.5 mg
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- Mix to sift together the cornstarch and flour mixture. The mixture will need to get mixed thoroughly if you want a light and fluffy cake flour.
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- Remove 2 tablespoons flour from the cup of flour. This will leave you with 14 tablespoons or 3/4 cup + 2 tablespoons or 105 grams of flour.
- Sift or whisk flour and cornstarch together 4-5 times, or until flour and cornstarch are well-combined.
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- Subtract 2 tablespoons flour and replace with 2 tablespoons cornstarch (3/4 ounce or 16 grams).
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- Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks., Add the remaining sugar, 1/4 cup at a time, then gradually fold in the dry ingredients., Spoon the batter into the pan, and bake the cake for 40 to 45 minutes, or until it's golden brown and the top springs back when lightly touched., Remove the cake from the oven, and set it upside down with a bottle through its center cone to keep its top from flattening on the counter.
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- For every cup of cake flour you recipe requires, simple measure 1 level cup of all purpose flour then remove 2 tablespoons of the flour.
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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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- Preheat the oven to 350º F. Empty 1 cup of all purpose flour into a medium bowl. Remove 2 tbsp of flour and return to the flour bag. Add 2 tbsp of corn starch to the flour. Sift 5 times. In this step you’re really making you own cake flour, so everything needs to be incorporated and light as a cloud.
- After the flour and corn starch is well sifted, add the sugar and salt to the flour mixture. Sift 2 more times. Set aside.
- In a mixing bowl, combine the egg whites, cream of tartar, vanilla extract and almond extract. Beat on medium speed for 7-10 minutes or longer, until stiff peaks form. The egg whites should create peaks once the beaters are removed.
- Using a spatula, gently fold the dry ingredient mixture into the egg whites, adding the dry mixture in batches.
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- Measure the flour, cornstarch and 1 1/2 cup powdered sugar very carefully into a large bowl. Whisk together with a wire whisk.
- Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl and then again into the second bowl (so, you're sifting the mixture 3 times). Set aside.
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- Sift the flour cornstarch mixture twice. So sift it into a mixing bowl once before running it through the sifter again
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- Using a one tablespoon measuring spoon, measure the cornstarch by scooping it out of the container and leveling it off with the back of a butter knife.
- Using a large spoon, measure the flour into the dry measuring cup with the corn starch; scooping out the flour from the bag/container one spoonful at a time.
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HOW TO MAKE YOUR OWN CAKE FLOUR - ASHLEE MARIE - REAL FUN ...
The “recipe” for cake flour – take 1 C of all purpose flour, take AWAY 2 Tbsp and replace it with 2 Tbsp of corn starch. OR 14 Tbsp flour to 2 Tbsp corn starch…. Which ever way helps you remember. It get’s really fun when your making it for a specific amt, like 2 1/2 C cake flour… then figuring it out can be really fun (the answer ...
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