Is cornstarch and AP flour really a good substiture for cake flour?
I was just putting away my cornstarch when I saw this on the label: To make cake flour: For 1 cup cake flour combine 3/4 cup plus 2 Tbsp. all-purpose flour with 2 Tbsp. Argo Corn Starch.
Of course I see this two days after paying a ridiculous amount of money for Softasilk.
I usually use AP flour for simple cakes, but I'm making some really fussy desserts for the holidays. Some of those recipes call for cake flour and I've always gone ahead and bought cake flour for that kind of thing. Would I really get as good a result with that substitution?
Best Answer
It all revolves around gluten and gluten chains.
Cake flour is low protein, and bread flour is high protein, and everything else lies somewhere between. Individual brands have different levels of protein depending on their formulation. That protein, when combined with water, is what makes your stretchy gluten chains, and those are the difference between soft crumbly cake and a french baguette that could serve as a weapon in a pinch.
As with many chemical reactions in cooking, however, you can interfere with the "natural" reactions by means of some clever chemistry. Cornstarch works very simply...Corn just doesn't have any gluten, so you're just "watering down" the gluten content of your flour.
Acid retards gluten formation. Water is critical for gluten formation, unless you use a whole lot of it, in which case it weakens it (a wetter dough will make for a less gluteny final product). Mixing makes more gluten (helps the little proteins make friends with each other), so mix MORE for more gluten, and less for less.
But fat is your friend. Fat waterproofs your flour, and keeps gluten from forming.
Long story short, pick a method you're comfortable with, and stick to it. If you're used to using AP flour, you're going to have some headscratching moments when the cake flour doesn't behave the way you expect it to. On the other hand, cake flour will be more forgiving if you overmix.
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Quick Answer about "Is cornstarch and AP flour really a good substiture for cake flour?"
You only need two common ingredients– all-purpose flour and cornstarch– to make a homemade cake flour substitute. Sifting them together is key. Use this mixture whenever a recipe calls for cake flour. As my baking experience grows, I use cake flour more and more in my baking.Can I use cornstarch instead of cake flour?
If you don't have cake flour on hand and need to make a cake in a hurry, use the following swap: For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and add 2 tablespoons of cornstarch.Can you add cornstarch to all-purpose flour to make cake flour?
For every cup of cake flour called for in a recipe, measure one cup of all-purpose flour, remove 2 tablespoons of the flour and then add the flour to a mixing bowl. Add in 2 tablespoons of cornstarch and whisk well to combine. Voila! Problem solved.How do I convert all-purpose flour to cake flour?
To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.Can you use corn flour instead of flour for baking?
Cornflour. Great for thickening sauces, you can also use cornflour to make gluten-free brownies or super-light sponges. It can't replace wheat flour gram-for-gram \u2013 you need much less \u2013 around one third to half the amount of flour stated in the recipe. It is ideal used in airy, whisked sponge recipes.How to Make Cake Flour at Home | Homemade Cake Flour
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