Comments on: make your own cake flour

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By: Lori

Lori — Sat, 29 Oct 2011 15:34:22 +0000

Wow! Thank you for this recipe! This will help a bunch when I’m in a bind. =)

By: Amy

Amy — Thu, 01 Sep 2011 15:07:00 +0000

Awesome. I hate having six bags of different flours sitting in my pantry! Plus I don’t make cake often enough to justify buying one more flour.

By: Hillary

Hillary — Tue, 08 Mar 2011 19:54:06 +0000

Thanks, Deb – now I’ve got 5+ lbs. of cake flour to play with without a trip to the grocery store!

By: Katie

Katie — Tue, 28 Sep 2010 20:14:59 +0000

How do you make self rising cake flour? Is it the same for making all purpose flour self rising?

By: annie

annie — Thu, 22 Jul 2010 18:00:59 +0000

Hello- while doing research i came upon many sites that say to take out 2 tbsp of flour for ever cup, and add in 2 tbsp of cornstarch. you, however, do it differently. i’m not sure which one to do. has any one tried both and has an opinion?
thanks.

By: Dawn (KitchenTravels)

Dawn (KitchenTravels) — Tue, 22 Jun 2010 18:18:57 +0000

Hi Deb – I’ve used this “homemade” version several times over the years in my favorite banana bread when I didn’t have cake flour on hand, and it came out fine. However, I recently wanted to make a yellow cake recipe that called for cake flour, and having none, I tried this substitute. Disaster! The cake failed to rise, it was way too dense, crumb was terrible. I’ve made the same recipe in the past with true cake flour and it comes out perfectly. Not sure if it was the subsitution, or if there was some other culprit, but now I’m very hesitant to use anything but “real” cake flour. Am I the only one who has had this problem?