yes you can
You can use other types of flour. (White, wheat, bread, cake, ect.)
A pancake made of wheat flour.
That depends on what kind of cake your baking. . .
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.
You get some wheat or something close to that, and you mill it up and you get flour. Then you bake a cake. Then you eat it. Then you die later on, and you get buried. Wheat grows on top of you and feeds on your nutrients. People mill the wheat into flour. People then bake a cake and eat it. Basically when people eat cake, they are eating dead people and animals. Its the circle of life.
Yes, although it will make the cake more dense.
Coconut flour is usually used in baking and can be treated similarly to wheat flour, but should be used in smaller amounts. Coconut flour is ideal for breakfast dishes such as pancakes and waffles and deserts such as crumb cake.
Yes, cake can contain gluten if it is made with ingredients like wheat flour.
All purpose flour cannot be converted into cake flour. They are two different types of flour that are milled (ground) differently from different types of wheat. Cake flour is lighter, finer and has less gluten than all-purpose flour.
To make a delicious red velvet cake using cake flour, follow a standard red velvet cake recipe but substitute all-purpose flour with cake flour. This will result in a lighter and more tender texture for your cake.
Generally, all-purpose flour is good. You can also use whole wheat -or multigrain flour if you wish.
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.