Find yourself in a jam? Here are some tips for substituting flours.
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
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.