Understanding what health benefits cake flour does – and doesn't – offer can help you be a more informed pâtissier.

Made from a blend of high-gluten hard wheat and low-gluten soft wheat, all-purpose flour—or AP flour, as it's known in chef speak—is fine-textured and has a protein content of 10% to 12%.

Both are made with a soft (low protein, around 7-8.5% for cake flour and 8.5-9.5% for pastry) wheat flour, but cake flour is usually bleached to damage the proteins, resulting in a more delicate ...

Grease a 10-by-3-inch round cake pan and line bottom with parchment paper. 2 In a large bowl, sift together the almond meal, whole-wheat flour, all-purpose flour, cornmeal, baking powder and salt.

Protein content determines how much gluten the flour will form, which in turn affects the textural quality of your baked good. Flours with a high protein content create more gluten, which provides ...

How is cake flour different from pastry flour? What makes bread flour and all-purpose flour distinct? Can you substitute one type of flour for another? If so, how? We sifted through the details to ...