Have you ever wanted to start making a recipe and then realized, oh no. It calls for cake flour or Self Raising Flour. Save yourself that extra trip to the store and money with this simple hack, learn Homemade Cake Flour and Self Raising Flour!
What’s Cake Flour?
Cake flour is a low protein flour that’s milled right into a positive consistency. It accommodates about 7-9% protein, whereas all-purpose flour, a more durable flour, has anyplace between 10-12%. What does this imply for baking? You see, protein content material is instantly associated to gluten formation. Cake flour’s decrease protein means much less gluten is fashioned as you combine the batter collectively. Much less gluten formation equates to a softer, fluffier texture.
Bread flour has a excessive protein content material, which suggests extra gluten kinds through the mixing course of. Tremendous fundamental breakdown:
- Cake flour = low protein = much less gluten = softest texture = nice for vanilla cake
- All-purpose flour = medium protein = average gluten = appropriate for something
- Bread flour = excessive protein = extra gluten formation = hardest texture = nice for bread
How one can Make a Home made Cake Flour Substitute
Step 1: Measure 1 cup all-purpose flour. Take away 2 Tablespoons.
Step 2: Measure 2 Tablespoons cornstarch. Add to the flour. Cornstarch accommodates much less gluten than flour, so it’s a beautiful tenderizing ingredient to assist make cake flour.
Step three: Sift collectively TWICE. Mainly, sift right into a mixing bowl as soon as. Then run it by way of the sifter another time. Sifting not solely mixes the 2 substances collectively appropriately, it aerates the combination so the consistency is much like actual cake flour.
Step four: Measure 1 cup from this combination. You’ll have about 1 cup anyway, however, typically sifting can produce extra quantity because it’s including air.
Check out other recipes:
Make Home made Self-Rising Flour Substitute
This selfmade self-rising flour works completely in recipes that decision for self-rising flour. I’ve included the recipe to make one cup of the selfmade substitute, however it could actually simply be scaled up or down primarily based in your particular wants.
For every cup of flour, whisk along with 1 half teaspoons of baking powder and 1/four teaspoon of salt. Make sure that to whisk all of those substances collectively nicely in order that the baking powder and salt are each evenly distributed throughout the flour.
Grab your ingredients
You’re in the kitchen and ready to bake that super delicious-looking but easy-to-make recipe you found on the internet or shared with your friend to you. When you originally glanced over the list of ingredients you were excited to see it was all things you already had in your kitchen – eggs, butter, flour, sugar, etc. But, as you start your baking you realize the ingredient list says SELF RISING FLOUR! What is self-rising flour anyway? Can I just use regular flour? Why isn’t this recipe as easy as I thought it would be?!?!
As you’re looking for recipes online or in cookbooks, you may sometimes come across recipes that call for self rising flour. Self rising flour is commonly used in recipes for quick breads, biscuits, and other baked goods. You can of course buy packages of self rising flour at the supermarket, but, especially if it’s something you don’t use often, it’s much easier and more cost effective to just make up your own when you need it. With these simple instructions for how to make self rising flour substitute, you can have it put together in under a minute.
Homemade Cake Flour and Self Raising Flour
Ingredients for Cake Flour
- 1 cup flour/maida (minus 2 tbsp from 1 cup flour)
- 2 tbsp of cornflour/ cornstarch
Ingredients for self Raising Flour
- 1 cup flour
- 1 tsp salt
- 1+1/2 tsp baking powder
For step by step instructions do check out the video
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