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Recipe Calls For Cake Flour

jkmunchkin

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jkmunchkin Rising Star
jkmunchkin
Posted

I found a recipe for some cookies that I want to convert to make gluten free. When I do this I generally substitute with my flour blend (rice flour, potato starch and tapioca starch) and add some xanthum gum from what the recipe says. Does anyone have any tips / recommendations what to do if the recipe calls for cake flour, rather than regular flour. It's my understanding that cake flour is lighter than regular flour, so not sure if my flour blend would be to dense.

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bakingbarb Enthusiast
bakingbarb
Posted
I found a recipe for some cookies that I want to convert to make gluten free. When I do this I generally substitute with my flour blend (rice flour, potato starch and tapioca starch) and add some xanthum gum from what the recipe says. Does anyone have any tips / recommendations what to do if the recipe calls for cake flour, rather than regular flour. It's my understanding that cake flour is lighter than regular flour, so not sure if my flour blend would be to dense.

I would just sub it the way you normally would. Cake flour is lighter but our flour blends are pretty light. Cakes that use cake flour are using them because the cake flour is a low protien, bread flour is high protien. Our flours pretty much equal the low protien. Open Original Shared Link is an explantion of it.

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