How To Tuesday: Run Of The Mill.

There are way too many different kinds of flour out there. All purpose flour, whole wheat flour, almond flour, bread flour, rice flour, self-rising flour, semolina flour, buckwheat flour, and, of course, cake flour.

Cake flour is just a bleached soft wheat flour with a high starch content and low protein. It is best suited for delicate baked goods like cakes and pastries because it creates a light fluffy texture and tender crumb.

When you’re down to the crunch on your daughter’s birthday cake, don’t panic when you read cake flour in the ingredients. Before you rush out to the store for yet another bag of flour to cram in your pantry, here’s a quick and easy substitute.

All you’ll need is…

Bleached all purpose flour
Corn starch.

To make 1 cup of cake flour measure 2 tbsp of corn starch into a 1 cup measuring cup. Level it off the rest of the way with the bleached all purpose flour. Just make sure to whisk it thoroughly before adding it to the wet ingredients. Keep it on hand for when the occasion calls for it or make it as needed.

Aaaand done.

Crisis averted. Wasn’t that easy?

15 thoughts on “How To Tuesday: Run Of The Mill.

    1. Lindsey

      Hi Joy! I’m not sure that this cake flour substitute works with anything other than unbleached all purpose flour and corn starch unfortunately. You could always try it and see how it goes.

  1. Marsha @ The Harried Cook

    Living in a city where we don’t have the option of buying cake flour, this tip really helped me… I’ve been using this for a while now, and I must say it works! I’m so glad you shared it, Lindsey! Your photographs are fantastic!

  2. myfudo

    I am one of those women who rejoices when stumbling upon homemade, DIY recipes and other stuff. It is like hitting a gold mine. I find it really fulfilling that what the store has, i have in my kitchen too, in better quality

    Thanks for this post!

  3. Lyla

    I want to object here and say that this is not a good substitute for cake flower. The different kinds of flour have to do with the GLUTEN content in the flour. This is determined by how much of the germ is left when the wheat is ground. The only way to get cake flour- and the true results- is to use cake flour.

    While this substitute may work a few times, if you constantly use it, it will not be a standard sub you can always get results out of.

    1. Lindsey

      Thanks for the info Lyla! I did actually do some reading on the subject and bleached all-purpose flour has virtually the same protein and gluten content of cake flour though the only difference is that it’s made of a mixture of hard and soft wheat. The addition of the corn starch provides the necessary boost in starch to allow the cake/pastry to hold large amounts of fat and sugar without collapsing. I agree it’s not perfect, but useful in a pinch.

    1. Lindsey

      Thanks Jenn! I made the label actually with a Martha Stewart eyelet lace border punch. I made a whole bunch of them for labeling my spice jars and they look so darn cute!


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