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My preference is organic whole wheat pastry flour. Some people prefer white flour. It will give you a lighter cake, with less character. If you want to use white flour, you can use cake flour, if you check and make sure there are not any weird ingredients in it.

Do not use whole wheat gluten flour or baking flour. You want pastry flour, which comes from white wheat berries. Baking flour comes from red wheat berries, which have a higher gluten content, good for making bread, but is too grainy and gritty for cakes.

Some people do a mixture of whole wheat pastry flour and white flour. If you can use organic, that is better, because the chemicals that are used on wheat are pretty bad - it's cheaper than cleaning up the storage facilities, and if they don't put the deadly chemicals in the wheat silos, there are too many insects. So it's better to buy organic, because they have to keep the bugs out by having better storage facilities, rather than by poisoning the food.

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15y ago

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