0
No, because cake flour will make baked goods much more dense and heavier.
A bit more:
While cake flour makes cakes very light and tender, it doesn't have enough gluten in it to make bread, which has to have a much higher gluten content to achieve the right texture, and to aid in rising.
Wiki User
∙ 13y ago
Add your answer:
Earn +20 pts
Is it ok to use baking flour when making white bread?
"Baking flour" is not a familiar designation. "Bread flour" has more gluten than "all-purpose" flour, and is the best choice for bread, but "all-purpose" flour is perfectly acceptable and should produce a successful bread dough. "Cake flour" has less gluten, and is formulated for cakes and other products where a tender crumb is desired. Breads made with cake flour might not rise properly.
Can you use cake and pastry flour in the bread machine?
Yes you can but the result will be a rather flat loaf as pastry and cake flour do not contain as much gluten as bread flour. Gluten which is developed by kneading the bread dough is essential to a well structured bread.
What flour to use when making Christmas cake?
There are cake flours, otherwise all-purpose and unbleached flour is great to use.
Can you use bread flour in other recipes?
Yes, but depending on what you are making, the finished texture may be a little coarser than if it were made with all purpose flour. Don't, however, try to bake a cake with bread flower.
What is the best flour to use for baking a cake?
you need all-purpose flour to make a cake. - not bread flour- that is only for bread!
Is it just normal plain flour you use when making bread?
Pretty much. There are different types of flour, and bread flour is considered the best for making it, but you can bake bread with just about any type of flour.
Can you use cake flour instead of self raising whole wheat flour for making cake?
That depends on what kind of cake your baking. . .
Do you use the same amount of bread flour as all purpose flour in cookie recipes?
Yes. Pretty much. The difference in the two flours is the ability to form gluten. Bread flour is ground from a different variety of wheat, and produces more gluten when kneaded and so is of greater value when making bread. As you do not knead cookie dough, it doesn't come into play, and for the the most part cookie recipes are not that critical. Do not use bread flour for making cakes when cake flour is called for. Cakes are different animals altogether and proper ingredients are critical, and you cannot substitute a hard wheat flour for the soft cake flour, (which produces almost no gluten.)
When cookie recipe calls for cake flour and you have bread flour how can you fix it?
Bread flour contains a higher percentage of gluten than cake flour. Gluten makes bread dough elastic and forms the structure of bread. Cake flour has less gluten so that the cake "crumb" is tender, not bread-like. Depending entirely on the type of cookie you are making, you might get an acceptable result with bread flour, but the texture of the cookies might be tough or chewy rather than tender and crumbly.
Is there a difference between baking flour and plain flour?
Plain flour is most likely all purpose flour. It will work just fine for bread, but bread flour is specifically blended for bread making. It has more gluten which is what forms the bubbles in bread and helps it rise better. Plain flour is milled, blended and produced slightly differently than that for bread flour. Bread flour is much more of a stronger flour, whilst plain white flour is not. Both flours (whilst bread flour being the best to use for bread), need raising agents, since the flours are heavy. The most commonly used agent is yeast, in small amounts depending on size of loaf. Better results are achieved with using bread flour. So if you want to make bread then best use bread flour for better results and much tastier well balanced bread.
What would be the substitute if there's no raisin flour?
You can use other types of flour. (White, wheat, bread, cake, ect.)
Is whole meal flour use in cake making?
Whole meal can be used in cake baking. But it produces a heaver, less tender cake than white cake flour.
