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?

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