How to Substitute Flours
Find yourself in a jam? Here are some tips for substituting flours.
recipeNew York-Style Crumb Cake
The texture of baked goods depends on, among many other things, the protein content of the particular flour used to prepare them.
The kitchen workhorse and pantry staple, all-purpose flour has a protein content ranging between 10 and 12 percent. This staple has no substitute.
With just 6 to 8 percent protein, cake flour will impart a more tender, delicate, fine-crumbed texture to baked goods.
To Replace: 1 cup cake flour
- 7/8 cup all-purpose flour + 2 tablespoons cornstarch
At the other end of the spectrum from cake flour, bread flour has close to 14 percent protein. This ensure strong gluten development and thereby a sturdy dough.
To Replace: 1 cup bread flour
- 1 cup all-purpose flour
Caution: Breads and pizza crusts may bake up with slightly less chew, but results will be acceptable.
There's just no substitute for the original all-purpose flour.