Cake flour is a baker\u2019s best friend. Why? Join us as we explore the wide world of cake flour, and find out what sets it apart from any ol\u2019 other flour in the baking aisle. We have our objectives, let\u2019s talk cake flour, people! <\/p>\n\n\n\n
Cake flour is usually made from super soft wheat that’s been ground extra-fine. It has a very low amount of protein and high starch, which helps to create light and airy cakes. <\/p>\n\n\n\n
Though they do look similar, cake flour is not the same as all-purpose flour. So, what\u2019s the difference between cake flour and regular flour? Cake flour takes a dip in the protein content department. According to flour maker Bob\u2019s Red Mill<\/a>, cake flour contains around 5 to 8% protein, while all-purpose flour is 10 to 13% protein. This is why cake flour is the go-to when you need to give your baked goods a softer texture, while all-purpose\u2019s denser protein-point allows whatever it is you\u2019re baking to be more solid. <\/p>\n\n\n\n