What is the difference between cake flour and regular flour?
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.
Regular flour can be a sub for cake flour, however the measurements are not equal. To use regular flour you need to measure out 2 tbsp less than you would if you used cake flour. Side note: Be careful when substituting with certain recipes, the two have different proteins etc which may have ill effects.
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…
All purpose flour is your "baseline" flour--it's wheat that's been dehulled, ground and fortified. Cake flour is ground finer than all purpose flour. Cakes have a very fine texture you can't really get from all purpose flour, because all-purpose flour's particles are larger. Bread flour has more gluten in it, which gives you a more substantial bread.
Cake flour has less protein than all-purpose flour not less gluten. If you are baking for someone who needs gluten free, Cake flour will not help. You will need a combination of tapioca flour, potato starch, xanthum gum, rice flour, and possibly others. There is also a product called Bob's Red Mill all-purpose Gluten free flour that works pretty well as a replacement to regular flour.
As long as its not self rising flour. Self rising flour contains levening agents, and that will wreak havoc on the balance of your cake recipe. You can substitute all purpose flour for cake flour, but because regular flour has a higher protein content than cake flour, and therefore produces more gluten, it will affect the texture of your baked good. It will be a little harder, a little denser, and the taste may be…