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.
Cake flour is a finely ground flour that contains less gluten than all-purpose flour (6-8% vs 10-13%). It’s great for high-ratio cakes (cakes where the sugar is greater or equal in weight to the flour) since it’s lighter than all-purpose and when you bake with it, it produces goods with soft, tender layers and a lighter, finer crumb.
Now let's talk about self raising flour a little
You’re in the kitchen and ready to bake that super delicious-looking but easy-to-make recipe you found on internet or shared by 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.
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
Cake flour is a finely ground flour that contains less gluten than all-purpose flour (6-8% vs 10-13%). It’s great for high-ratio cakes (cakes where the sugar is greater or equal in weight to the flour) since it’s lighter than all-purpose and when you bake with it, it produces goods with soft, tender layers and a lighter, finer crumb.
Now let's talk about self raising flour a little
You’re in the kitchen and ready to bake that super delicious-looking but easy-to-make recipe you found on internet or shared by 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.
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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