Wednesday, January 6, 2010

Making your own Cake Flour

I have several recipes that call for cake flour.  What is it?  When do you need it? How do you make your own? If you have ever purchased cake flour, it is about $2.00 per pound, so it is much more than regular flour. Almost all cake flour is bleached. Bleaching toughens the molecules allowing the flour to carry more sugar and fat, as well as breaking down the protein in the flour.  Cake flour is made from the endosperm of SOFT wheat.  The endosperm is the softest part of the kernel, making cake flour the finest available.  Cake flour typically has about 7% protein, about 1/2 that of regular bread flour.  Note: Cake flour is great for pastries (cookies, cakes, etc).  It is HORRIBLE for breads! 

Recipe for Cake Flour:
1 cup all-purpose flour, removing 2 tablespoons of the flour and replacing it with 2 tablespoons of corn starch.
For Self-Raising, add a pinch of salt and 1 ½ teaspoons of baking powder to the mix.

Write these measurements down and tape to the back of your flour canister so they are handy when you need them..

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