How to Substitute Cake Flour
Sometimes when baking your recipe might call for 1 cup of cake flour. Cake flour is a flour that is very finely milled from soft winter wheat and has a lower protein content than all-purpose flour. While most people might not have cake flour on hand, you are able to a substitute 7/8 cup of all-purpose flour in your recipe. Cake flour is a very similar ingredient to all purpose flour, with the main difference being that cake flour will have less gluten. When it comes to baking a cake, we want them to be light, soft, and tender. This is exactly what you will get if you use cake flour!
If someone in your family prefers to eat with less gluten in their diet, you can substitute the other way, with 1 cup of cake flour for every 7/8 of a cup of all purpose flour that your recipe might call for. Or, if you need to be completely gluten free in your dish, try substituting equal amounts of Almond flour for your all-purpose flour!
If you ever come across an item in your recipe that you don’t have on hand, find other substitution ideas, by clicking here and if you’re not sure how much of something your recipe is calling for, click here to see some of the common kitchen conversions!
