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What else can I help you with?
Where do you find cake flour?
cake flour is another flour greatly sifted
Can you use cake flour for making carrot cake?
Generally, all-purpose flour is good. You can also use whole wheat -or multigrain flour if you wish.
Can White Lily flour be used instead of cake flour?
With most flours if it doesn't specifically say "cake flour" on the package, then it is not the same as cake flour. But you can substitute plain (not self rising) flour for cake flour. For each cup of cake flour called for in the recipe, use one cup minus two tablespoons plain flour, and sift it at least twice (after measuring). White Lily says you can substitute their flour for "cake flour" without making any changes, and it does not need to be sifted. For more information on White Lily Flour see the related link below.
How much sugar does King Arthur unbleached cake flour blend have?
King Arthur unbleached cake flour blend does not contain any sugar. You can find the ingredients of any King Arthur product on their website. The PDF file with ingredients for the cake flour blend is attached below.
How does self raising flour help cake rise?
Self raising flour makes the cake rise, but if you don't have any you can use plain flour and baking powder which has the same effect. 225g plain flour and 4 teaspoons baking powder, will transform it into self raising flour.
Can i make pie crust from cake flour?
If you do, it will not turn out right as different flours result in different dough consistencies. Cake flour is meant to turn out fluffy and crumbly, like a cake. For pizza dough, you want to use all-purpose or bread flour.
What cakes can be baked without baking powder?
any cake that uses self raising flour.
Is there any difference in Presto cake flour and Bisquick cake mix?
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.
What do you add to cake flour to make it self rising cake flour?
not sure 2nd Answer: You can use self-rising cake flour . . . it is a finer powder that plain self-rising flour, though, so you may have to add a wee bit more liquid to the batter.
What type of cake can you bake without sugar?
Self-raising flour is just flour plus baking powder. All-purpose flour or cake flour should work just fine. AND ... You will have to add the baking powder that is included in self-raising flour. Add one teaspoon baking powder per cup of flour.
Is Cake flour better for diabetic than regular flour?
No. Any kind of refined flour is generally not a good idea for diabetics. Refining out all the vitamins, fiber and fats just leaves the flour extremely starchy which causes a rise in blood sugar and then a heavy crash. Cake flour is superfine and thus, superbad. If you can find whole-grain cake flour (ingredients: 100% whole ___") then it's a little better, but the blood sugar reaction will still be bad.
Which flour is used for making pastry?
Pastry flour is a relatively low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries. The protein content of any given type of flour determines how tender, strong, elastic, stretchy, pliable, etc., the dough is that you make with it, and also the texture of the finished bread, waffle, cookie, croissant, etc. Bread flour, for instance, weighs in between 12% an 13% protein, and helps produce wonderfully well-risen, chewy loaves of bread. Cake flour, at the low end of the spectrum, 5% to 8% protein, is much less elastic, and helps produce wonderfully tender cakes. Pastry flour is up only one notch, at 8% to 9% protein, and lets you create baked goods with a little more body and texture than cake flour, but still with the tenderness one associates with a well-made biscuit or pastry. It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix you own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.
