What is the difference between regular flour and cake flour

Should you only use cake flour in cakes? The main difference between types of flour is in the gluten content. The more protein in the flour, the more gluten develops, which leads to more strength, volume, and elasticity in the final baked product. For example, bread flour—the strongest type of flour—is made from hard wheat, resulting in the denser, chewy texture desirable in bread.

These qualities, however, are not desirable when baking more delicate pastries or cakes, where you want a tender crumb. Since its gluten proteins are very weak, cake flour is often used to make soft, tender baked goods like cakes, pastries, or biscuits. All-purpose flour is made from a mixture of hard and soft wheat. Once you know the difference between cake flour and all-purpose flour, understanding when to use which flour becomes a bit easier.

Cake flour makes this sweet potato quick bread astoundingly tender. Cake flour is little more than all-purpose flour mixed with a bit of cornstarch to lighten it up. That protein is what becomes gluten when liquids are introduced.

This is both a good and a bad thing since gluten is what gives structure to your baked goods; but introducing too much gluten can make your bakes tough. In certain delicate cakes like chiffon or angel food , you want soft, light texture with just enough structure: the lower protein content of cake flour helps achieve this.

You can make a cake flour substitute with a mix of all-purpose flour and cornstarch because the cornstarch helps inhibit the formation of some of the gluten in the all-purpose flour. The result? But flour weighs less than water, so 1 dry measuring cup of all-purpose flour only weighs 4. Want to know more? Read our guide to all the different types of flour and watch Executive Food Editor explain how to measure flour the correct way. Home Cooking All-Purpose Flour vs.

All-Purpose Flour vs. By Deb Wise October 21, Pin FB More.