Cake Flour

There are as many as 30 types of protein in wheat flour, but only two of those are important for our purposes: gliaden and glutenin. When they come in contact with moisture (water, milk, etc.) and are stirred, they produce gluten which gives elasticity, strength and shape to baking recipes. Different types of flour contain different amounts of protein. Selection criteria for flour for a recipe is based primarily on the end result you are trying to achieve; you do not want to use a high protein bread flour to make a cake or it will change its texture to dense. Conversely, when baking bread and you use cake flour, is too soft and has little gluten-forming proteins. This will cause the bread to fall because it requires a stronger structure that can trap the gases created by yeast, allowing the bread to rise. When it comes to cookies, gluten adds chewiness.

Probably not. Baking mix has other ingredients such as baking soda/powder and dried milk or eggs. What type of baking mix is it and what are you making? If you're just battering something it will be fine, but if you're baking something, not so much.

You certainly can. Although self raisin flour has raising agents added you will have to add more. baking time is a little longer as you use a slightly lower heat setting

1 cup of cake flour is equal to 1 cup of all purpose flour , but subtract 2 tablespoons, and there are 16 TSin a cup, and 16 divided by 3 x2= 10.7, so that's about 10 and 3/4 TS. and theres your answer, 10 and 3/4 TS of all-purpose 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.

1/4 cup

Yes. However, the texture of the final product will be denser (more like a scone or a sweet bread) than if you have used cake flour.

There are 16 ounces in every cup of flower.

For dry goods, ounces are a measure of weight, and cups are a measure of volume. For all purpose flour, one cup = 4.5 ounces, so 12 ounces of flour are equal to approximately 2.6 cups.

Found it at SEDANO'S 32 oz. box for $3.99

50 US teaspoons is approximately 1 US cup.

Wheat flour is an essential ingredient in any Indian household. Our chapatis and rotis are made using wheat flour and that’s a staple diet in many regions of the country, and across the subcontinent. Gone are the days when you can go to your local mill with your grain and have them grind it for you. We now have many brands that are selling organic flour in India. Studies have shown that it’s healthier for the wheat flour to be organic whole wheat flour. It has a lower glycemic index, and is better for your heart.

I have found that Organic Tattva’s Organic chakki atta is excellent. It is also a great brand with many other organic products. Their organic flour tastes great, and the rotis come out light and fluffy. The flour is rich in iron, protein and calcium. What’s more is that it contains dietary fibres and sodium, to improve your digestive health too. I think Organic tattva is the best wheat flour brand in India.

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.

This answer will depend on two things:

1) Is that 6.75 fluid ounces or is that 6.75 ounces?

If it's fluid ounces, then there are 0.8438 cups in 6.75 fluid ounces.


If not, then we come to number...

2) What type of flour are you using?

For whole-grain wheat flour, 6.75 ounces is about 2.392 cups.

(The density of while-grain wheat flour is 80g/cup, which is 2.822 oz/cup.
This gives us: 6.75oz/(2.822 oz/cup) = 2.392 cups)

If you need 1 cup of all purpose flour you can substitute that for 1 cup of cake flour plus two table spoons. so 2.5 cups of all purpose flour equals two 2.5 cups of cake flour plus 5 table spoons.

see:

http://www.texascooking.com/cooksneedtoknow.htm

Neither, it has corn starch. Use about 1/4 cup of corn starch and the balance all purpose white flour for two cups of cake flour. Or, about a 7:1 ratio of flour to corn starch.

Generally, all-purpose flour is good. You can also use whole wheat -or multigrain flour if you wish.

Yes it is the leading cause of aids, most experts do not recomend it.

There is no specific recipe for a flower cake, as it is a style of decorating a cake and not baking one. To make a flower cake one can use either a cake mix or scratch recipe for the cake. Next either make a cake to shape like a flower or cupcakes that can be place in the shape of a flower. Ice the cake/cupcakes and decorate.

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.

No, cake flour does not have as much gluten in it which makes it more tender.

There are different types of plain flour, to make cakes you should use 'soft' plain flour, 'strong' plain flour can be used but you cakes will not be so light and fluffy, strong plain flour is normally used when baking bread or similar products.

A cake mix has sugar, baking powder, salt and flavoring already in it. That would make it very hard to use in replace of just the flour in another recipe. If you have a cake mix, make that cake, following the instructions on the package.

Although, you can modify most cake mixes by adding nuts, flavorings, fruit, etc. to it.