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    You are in: Home / Community Forums / Cooking Q & A / Flours??No not the kind that smell good:)
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    Flours??No not the kind that smell good:)

    crawfish pie
    Tue Mar 26, 2002 10:20 pm
    Food.com Groupie
    Cake flour vs all purpose.What are the differences and can I use all purpose if the recipe calls for cake flour?Thanks
    Terri F.
    Tue Mar 26, 2002 11:06 pm
    Food.com Groupie
    Cake flour has less gluten than regular flour, and results in a lighter, more tender texture in your baked goods. You can substitute regular flour (use 1/8 cup less per cup called for) but the results won't be quite the same. Hope this helps! icon_surprised.gif)
    Caryn
    Tue Mar 26, 2002 11:15 pm
    Food.com Groupie
    Crawfish cute title!!! I've never used cake flour in my life, only all-purpose flour. I didn't know that your supposed to use 1/8 of a cup less either when making baked goods either. Learn something new everyday.
    HeatherFeather
    Wed Mar 27, 2002 12:43 am
    Food.com Groupie
    I only use cake flour in recipes that cal for it (mainly cake recipes of course). Cake flour produces a much lighter texture and puffs up better - producing lighter, prettier, tastier cakes.
    Spoongal
    Wed Mar 27, 2002 8:55 am
    Food.com Groupie
    Cake flour is made from soft wheat; all purpose flour is made from medium wheat; bread flour is made from hard wheat. The hardness/softness refers to the amount of gluten in the flour. Gluten is a protein that becomes elastic when combined with water and beating or kneading--then firms up during the baking process (picture what happens to a fried egg as you cook it and it turns from a semi-liquid to a solid). The softer the flour, the less gluten, therefore, the more tender your baked goods will be. I also never buy cake flour--I just use a light cup of all purpose. Yes, it is different, but definitely workable.
    Steve_G
    Wed Mar 27, 2002 12:37 pm
    Food.com Groupie
    Sure you can, just try to find a light AP flour (most of the commercial bleached varieties will do) and use an equal weight.

    Quote:

    Cake flour vs all purpose.What are the differences and can I use all purpose if the recipe calls for cake flour?Thanks
    crawfish pie
    Wed Mar 27, 2002 12:58 pm
    Food.com Groupie
    Man you ask and you get an answer.Thats what I love about this place.I have learned soo much from this fourm.After all there is no such thing as a stupid questions,just stupid people.HA-HA,just kidding!!!!Thanks for responding guys!!I think I will use all purpose since that is what I have and then next time Im out Ill pick up some cake flour and see if I notice the difference.Thanks again!!!!!
    Kat
    Wed Mar 27, 2002 1:05 pm
    Food.com Groupie
    And apparently the standard Canadian wheat is harder than American wheat, so Canadians aren't supposed to bother using bread flour.
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