How often do you use cake flour? If you are like me, it’s not too often. When I come across a recipe where I absolutely need it, chances are, I don’t have it.
Instead of panicking when we need a cup of cake flour, we can easily remedy this situation in our natural baking! Homemade cake flour only has two ingredients. Simple! What’s more, cake flour made at home actually has a couple advantages over buying the stuff at the store.
Why is homemade cake flour better than store-bought?
- It’s cheaper
- It’s natural
- It’s made of ingredients you always have on hand
- It’ll always be fresh!
Why do we even need cake flour in baking?
Cake flour has less protein than in wheat or all-purpose flour. Less protein means less gluten, which means lighter, airy, divine cakes! The less protein, more starch = better cake texture. So for all your cake flour emergencies, this natural homemade cake flour is a great go-to substitute!
Healthy Homemade Cake Flour Recipe
In a 1 cup measuring cup, add the cornstarch or arrowroot powder. Spoon flour of choice into the cup until the measuring cup is full. Gently level off. Whisk the two ingredients together in a bowl very well. The two ingredients must be mixed well so the flour is aerated. Use in place of cake flour in your favorite recipes.
**Oat and spelt flour are both grains that are naturally lighter than wheat and have less gluten content. You can also use white wheat flour in this recipe, but you would want to replace two tablespoons with cornstarch, instead of just one. Also be aware the taste of wheat flour may come out pretty strong in some cakes.
**Arrowroot is a great natural substitute for cornstarch, but it causes baked goods to bake more quickly and may change the texture of baked goods. For recipes you are not familiar with, I suggest using the cornstarch unless you have experimented with arrowroot before. Cornstarch is more stable and creates the best true replica to store-bought cake flour.