Cake flour is pure flour made from a variety of wheat that has very little gluten so that the cake stays tender. Bisquick is a mixture of all purpose flour, shortening, salt, and levening. They are nothing alike.
'All purpose' or plain flour will yield acceptable but not exceptional results for any recipe, it is about the right ratio of protein/starch for pie crust for best results use 'bread flour' (high protein/low starch) for bread, or items where you desire a chewy firm texture 'cake flour' (low protein/high starch) for cakes, biscuits,pancakes, anywhere you want a tender crumb. the more you mix a dough after liquid is added, the tougher/chewier it will get, hence, do not mix your cake, biscuit, pie crust, muffins etc. any more than necessary, but, knead away on that french baguette !
YES
Bisquick contains baking soda and baking powder, so no. Also, the gluten level is different in cake flour compared to the flour used in bisquick.
yes, it does...it always has
in a store
Found it at SEDANO'S 32 oz. box for $3.99
what is cake flour because i havent heard of it or seen it
Hi , I will move to the area of Knoxville , Sevier County in Tennessee and i would like to know were I can buy Presto self Rising in that area . Please help with that situation , I always used Presto for my cake. Thanks . This is my E-mail for any anwer : ladydi10459@hotmail.com
cake mix is wrong, The first ready-mix food to be sold commercially was Aunt Jemima pancake flour. It was invented in St. Joseph, Missouri and introduced in 1899
cake mix is wrong, The first ready-mix food to be sold commercially was Aunt Jemima pancake flour. It was invented in St. Joseph, Missouri and introduced in 1899
Brodie makes a self-rising flour specifically for cakes and pastries. The major difference between all-purpose flour and cake and pastry flour is that one is finer and because you do not need the same amount of gluten in cakes it can produce a finer lighter cake. Good luck!
Cake flour is much finer. Sometimes it is combined with baking powder, so you have to check the box on the brand you buy because you won't need to add the baking powder in the recipe if the brand contains it. Cake flour gives a much lighter texture. If you need to substitute all purpose flour for cake flour, then use 1 cup minus 2 Tbsp. of all purpose flour for every cup of cake flour called for in the recipe.
Cake flour has less gluten in it. Gluten is in wheat flour. It is what gives bread it's texture and structure. cake flour is a soft summer wheat as is pastry flour regular flour and bread flours are a winter wheat a lot more gluten Cake flour is softer and more refined than all purpose flour, if the recipe calls for cake flour then do not substitute for if you do the results will not be the same.
No. Bisquik has leavening agents, fat, salt, and many other ingredients not found in plain flour. If you want to make muffins, check the Bisquik box or website for a recipe and just use the mix for your muffins.