The best cake flour substitutes
Cake flour is a specific ingredient commonly used in baking, but not everyone keeps it in their pantry. Instead of buying cake flour and letting it go to waste, there are several alternatives that you can use. In this article, we will explore the best cake flour substitutes that can produce similar results in your baked goods.
What is cake flour?
Cake flour is an important ingredient for many bakers. It is a type of flour made from the endosperm, the most tender part of the wheat grain. Cake flour is known for its softness and fineness, which is achieved through the bleaching process. Bleaching also gives the flour a light color, making it ideal for baking cakes with a desirable texture.
What makes cake flour different?
The main characteristic that distinguishes cake flour from other types of flour is its low protein content, typically around 8-9%. This low protein content is responsible for the fluffy and tender texture of baked goods made with cake flour. Proteins in flour are converted to gluten when mixed with liquid ingredients, and higher protein content results in denser and more chewy baked goods.
Another important characteristic of cake flour is its high starch content, which ranges from 72-74%. The starch in the flour plays an important role in binding fat and sugar, contributing to the structure and stability of the cake. In comparison, wheat flour contains around 70-73% starch and a higher protein content (up to 14.5%).
Cake flour uses
Because of its unique texture, cake flour is used primarily in delicate baked goods. It is commonly used in the following:
- Cakes
- Cupcakes
- Waffles
- Biscuits
- Scones
However, cake flour is not suitable for making bread because of its low protein content. If you try to replace cake flour with bread flour, the bread will not rise properly.
Reasons to replace cake flour
While some bakers consider store-bought cake flour essential, others choose alternatives for a variety of reasons. Here are a few reasons why you might want to replace cake flour:
1. Cost and versatility
Cake flour is generally more expensive than all-purpose flour. If you don’t bake cakes often and have other staples like all-purpose flour and cornstarch in your kitchen, it’s more cost-effective and versatile to make your own cake flour mix as needed.
2. Freshness
Flour has a shelf life of up to 8 months, but fresher flour tends to give better results. If you don’t use cake flour often, making a fresh flour mix each time you bake a cake will ensure optimal freshness.
3. Control over ingredients
Making your own cake flour mix allows you to choose the type and brand of flour you prefer. This is especially beneficial if you prefer to know and control the ingredients in your baked goods.
4. Gluten-free option
Cake flour contains gluten, which may not be suitable for people with gluten intolerance. By creating a cake mix with gluten-free flour and cornstarch, you can enjoy gluten-free baked goods without compromising texture.
The best cake flour substitutes
If you prefer not to buy cake flour or want to explore alternatives, here are some of the best substitutes:
1. King Arthur All Purpose Unbleached Flour
- Unbleached and Fine Textured
- Suitable for cakes as it has a protein content of 11.7%.
- To mimic cake flour, combine 2 tablespoons of cornstarch with all-purpose flour in a 1:1 ratio.
2. King Arthur Gluten Free Flour
- Gluten-free wheat flour substitute
- 1:1 ratio substitution
- Ideal for cakes, muffins and cookies
- Fortified with Iron, Vitamin B and Calcium
- GMO free
3. Bob’s Red Mill Unbleached White Fine Pastry Flour
- Fine Textured and Unbleached
- 8.5-9% protein content
- Suitable for cakes, muffins, cookies and more
- Can be used as a 1:1 substitute for cake flour
4. Montana Gluten-Free Toasted Oat Flour
- Versatile Non-GMO Flour
- Can be used in a variety of baked goods, including cakes
- Mix with cornstarch for desired texture
- Spelt flour can be used as an alternative to oat flour
By using these substitutes and following the recommended proportions, you can achieve similar results to those obtained with cake flour. Experiment with different combinations to find the best alternative for your specific baking needs.
Tips for making a cake mix
What is cake flour?
Cake flour is an important ingredient for many bakers. It is a type of flour made from the endosperm, the most tender part of the wheat grain. Cake flour is known for its softness and fineness, which is achieved through the bleaching process. Bleaching also gives the flour a light color, making it ideal for baking cakes with a desirable texture.
What makes cake flour different?
The main characteristic that distinguishes cake flour from other types of flour is its low protein content, typically around 8-9%. This low protein content is responsible for the fluffy and tender texture of baked goods made with cake flour. Proteins in flour are converted to gluten when mixed with liquid ingredients, and higher protein content results in denser and more chewy baked goods.
Another important characteristic of cake flour is its high starch content, which ranges from 72-74%. The starch in the flour plays an important role in binding fat and sugar, contributing to the structure and stability of cakes. In comparison, wheat flour contains around 70-73% starch and a higher protein content (up to 14.5%).
Cake flour uses
Because of its unique texture, cake flour is used primarily in delicate baked goods. It is commonly used in the following:
- Cakes
- Cupcakes
- Waffles
- Biscuits
- Scones
However, cake flour is not suitable for making bread because of its low protein content. If you try to replace cake flour with bread flour, the bread will not rise properly.
Reasons to replace cake flour
While some bakers consider store-bought cake flour essential, others choose alternatives for a variety of reasons. Here are a few reasons why you might want to replace cake flour:
1. Cost and versatility
Cake flour is generally more expensive than all-purpose flour. If you don’t bake cakes often and have other staples like all-purpose flour and cornstarch in your kitchen, it’s more cost-effective and versatile to make your own cake flour mix as needed.
2. Freshness
Flour has a shelf life of up to 8 months, but fresher flour tends to give better results. If you don’t use cake flour often, making a fresh flour mix each time you bake a cake will ensure optimal freshness.
3. Control over ingredients
Making your own cake flour mix allows you to choose the type and brand of flour you prefer. This is especially beneficial if you prefer to know and control the ingredients in your baked goods.
4. Gluten-free option
Cake flour contains gluten, which may not be suitable for people with gluten intolerance. By creating a cake mix with gluten-free flour and cornstarch, you can enjoy gluten-free baked goods without compromising on texture.
The best cake flour substitutes
If you prefer not to buy cake flour or want to explore alternatives, here are some of the best substitutes:
1. King Arthur All Purpose Unbleached Flour
- Unbleached and Fine Textured
- Suitable for cakes as it has a protein content of 11.7%.
- To mimic cake flour, combine 2 tablespoons of cornstarch with all-purpose flour in a 1:1 ratio.
2. King Arthur Gluten Free Flour
- Gluten-free wheat flour substitute
- 1:1 ratio substitution
- Ideal for cakes, muffins and cookies
- Fortified with Iron, Vitamin B and Calcium
- GMO free
3. Bob’s Red Mill Unbleached White Fine Pastry Flour
- Fine Textured and Unbleached
- 8.5-9% protein content
- Suitable for cakes, muffins, cookies and more
- Can be used as a 1:1 substitute for cake flour
4. Montana Gluten-Free Toasted Oat Flour
- Versatile Non-GMO Flour
- Can be used for various baked goods, including cakes
- Mix with cornstarch for desired texture
- Spelt flour can be used as an alternative to oat flour
By using these substitutes and following the recommended proportions, you can achieve similar results to those obtained with cake flour. Experiment with different combinations to find the best alternative for your specific baking needs.
Tips for Making a Cake Flour Mix</
FAQS
Can I substitute all-purpose flour for cake flour?
Yes, you can substitute all-purpose flour for cake flour by adding cornstarch. Simply combine 2 tablespoons of cornstarch with 1 cup of all-purpose flour to mimic the texture of cake flour.
Can I use gluten-free flour instead of cake flour?
Yes, gluten-free flour can be used as a substitute for cake flour. Look for a gluten-free flour blend specifically designed for baking and use it in a 1:1 ratio to replace cake flour in your recipes.
What are the benefits of making my own cake flour substitute?
There are several advantages to making your own cake flour substitutes. It gives you control over the ingredients, allows you to tailor the texture to your liking, and can be less expensive than buying pre-made cake flour.
Can I use bread flour instead of cake flour?
It is not recommended to use bread flour instead of cake flour. Bread flour has a higher protein content, resulting in a denser and chewier texture. Cake flour, with its lower protein content, is better suited for creating a light and tender crumb in baked goods.
Are there alternatives to cornstarch to create a cake flour substitute?
Yes, if you don’t have cornstarch on hand or don’t want to use it, you can use potato starch or arrowroot powder as an alternative. These starches have similar properties to cornstarch and can be used in the same ratio (2 tablespoons per cup of flour) to make a cake flour substitute.
Can I use self-raising flour as a substitute for cake flour?
Self-raising flour contains leavening agents, such as baking powder, that are not typically found in cake flour. Using self-raising flour as a substitute may change the texture and rise of your baked goods. It is best to stick to the recommended substitutes listed in this article for best results.