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Topic: cake flour?  (Read 674 times)
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« on: August 26, 2006 04:59:13 AM »

OK well I'm sorry to annoy everbody again but i was look at the recipe on this post- http://www.craftster.org/forum/index.php?topic=53250.0
and i was wondering if anybody could tell me what cake flour is. Huh

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« Reply #1 on: August 26, 2006 10:28:53 AM »


Cake flour is made from "soft wheat" -- which basically means that it is more delicate and has less gluten.  Gluten is the 'glue' part of flour -- more gluten = more sticky/heavy.  So cake flour is used when you want something super light, and tender and crumbly.

In a pinch you can use regular flour, but use 2 Tablespoons less than called for. It won't be the same; it will still be heavier than with cake flour, but a bit lighter.

I'm also pretty sure that there is another, better substiute in one of my books here....like regular - 2T, + 2T cornstarch but I may be crazy...

Hope this helps --
« Last Edit: August 27, 2006 09:36:16 AM by PimpernelSmith » THIS ROCKS   Logged

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« Reply #2 on: August 27, 2006 08:45:26 AM »

You can probably find cake flour in the baking section of the grocery store. It comes in a box, usually, so don't look for it with the other flours - Softasilk is a pretty typical brand.

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« Reply #3 on: August 27, 2006 02:49:02 PM »

Another common brand is SwansDown.  It took me ages to find it until I realized it came in a box!
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« Reply #4 on: August 27, 2006 11:06:00 PM »

thanx for all you help Cheesy

are there any brands that are sold in Australia that anyone knows of? Huh

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