|When the recipe calls for:||Substitute:|
|1 cup sifted cake flour||1 cup minus 2 tablespoons sifted all-purpose flour|
Can you use high gluten flour for cakes?
You can use a high-gluten flour and all-purpose flour interchangeably and still end up with great-tasting baked goods, but you may notice some differences in texture and looks.
Can you bake with high gluten flour?
It gives the dough a little extra support and rise without compromising its soft texture. High-gluten flour, which is bread flour with extra protein, is ideal for chewy breads like bagels. Keep in mind that different brands of flour differ in their protein content as well.
What can I substitute for high gluten flour?
High Gluten Flour Substitutes
- Vital Wheat Gluten. To begin with, vital wheat gluten is available in more than one form. …
- Bread Flour. To begin with, bread flour is made with hard wheat, be it the hard red winter wheat or hard red spring wheat. …
- All-Purpose Flour. …
- Pastry Flour.
What types of flour produces the highest quality cake?
Cake flour is the best choice when you’re making a cake with a fine, tender crumb, such as pound cake, devil’s food cake or sponge cake. Cake flour is milled from soft wheat, and contains between 5 and 8 percent protein, according to Fine Cooking.
How do I convert all-purpose flour to bread flour?
How to make bread flour substitute
- Measure out 1 cup all-purpose flour (4 1/2 ounces or 129 grams).
- Remove 1 1/2 teaspoons (1/8 ounce or 4 grams).
- Add 1 1/2 teaspoons of vital wheat gluten (1/8 ounce or 5 grams).
- Whisk or sift to combine.
What can I use if I don’t have flour?
While there are many flour substitutes out there, there are some that are more commonly used than others. “Gluten-free baking flour, almond flour, garbanzo bean [or chickpea] flour, and coconut flour” are frequently used flour substitutes, Newgent says.