Yes, Cake flour can be used instead of all purpose flour but cake flour will make it more dense because it produced more gluten than all purpose flour.
Clarification:
If you use cake flour instead of all purpose flour, use 1 cup plus two tablespoons cake flour for every cup all purpose flour called for in the recipe. For example, if the recipe calls for 2 cups all purpose flour, you would use 2 cups plus 4 tablespoons cake flour.
The results won't be exactly as if you used all purpose flour, but this is the standard substitution ratio.
Yes, you can use all purpose flour. There is a very slight difference, but to be honest I'm not sure what it is. I do know that I have many times used all-purpose flour in place of cake flour in a recipe, and I made great cakes that way. So, unless you are a perfectionist or baking for someone with a very sophisticated palate, you're fine with all-purpose.
All-purpose flour, bread flour, and cake flour are all great for baking. The choice really depends on what a person is baking at the time. All-purpose flour is the easiest choice because it is useful for many items.
The main difference between different types of flour is the protein (e.g. gluten) content:
The Terms "Cake Flour" and "All Purpose Flour" are marketing terms and their use is country specific. The important thing about the flour you need to know is its GLUTEN content. Gluten is the protein that is found in flour and it is this that makes a dough stretchy and elastic. Different grains contain different amounts of gluten. You also need to know if a leavening agent has been added to the flour.
When making cakes and most pastry one NEEDS a flour with a low <9% gluten content as the cake texture needs to be light and crumbly. Presumably your "Cake flour" is a low gluten flour but it MAY also have an added chemical leavening agent (you need to check this).
When making bread you NEED a flour with a high 12.5-16% gluten content and you work (kneed) the dough to bring the gluten out. Such flours are usually called "Strong Flour" or "Bread Flour". When making bread the leavening agent is Yeast.
I believe that "All Purpose Flour" is marketed both for cakes and for bread and has an intermediate 10-12% gluten content and contains no leavening agent. (It will probably therefore not make the BEST cakes or the best bread!).
The Gluten content of the flour should be written on the packaging as should the use of leavening agent use this information as your guide.
Cake flour will provide a smother texture than all purpose flour because of its superior quality.
You can use all purpose flours in most cookie recipes. As the name suggests, this flour is suitable for almost all baking purposes.
Yep xx it won't do any harm xx
Plain flour most likely is AP flour and I say yes at any rate.
Self-raising flour is just all-purpose flour with baking soda and salt in it. Just add the right amount of both and you're fine.
i would suggest that you follow a recipe because different batters call for different ingredients
When Maddy was baking cookies, she used flour.
Plain flour is great too.But if you only have self raising just don't put any rising powder.e.g baking powder
You can use all purpose, gluten free baking flour to make many baked goods, including cookies. Use a recipe that calls for that specific brand of all purpose gluten free baking flour so that they turn out as good as possible.
Not every recipe calls for baking soda, but for the ones that do it interacts with the flour to rise and expand the cookies or cake.
Yes, you can use all purpose flour in place of almond flour. However, the resulting cookies would not be macaroons, but simple cookies without much flavor.
Yes. Do you have to add baking powder for cookies?
Add a little more butter (not maragarine) and use all purpose flour and omit the baking soda and salt
One can use all purpose flour for baking cakes and biscuits, cookies, pancakes, waffles, quick breads, sweet breads, apple crumb pie, banana bread, doughnuts to name a few.
All-Purpose Flour