Cookbook:Cake Flour
| A Wikibookian suggests that this book or chapter be merged into cookbook:Wheat Flour. Please discuss whether or not this merge should happen on the discussion page. |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Flour
Cake flour is a weak or low-gluten flour, ground from soft wheat, which is wheat with a low gluten content. Its texture is very soft and smooth and its colour very white. Cake flour is used for delicate baked goods and cakes that require a low gluten content in order to achieve a light product. Cake flour is slightly softer than pastry flour, although one sometimes hears the terms used interchangeably. It may be mixed with bread dough in order to lighten the latter for some of the sweeter yeast doughs.