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Flour Substitution Calculator

Recipe calls for cake flour but you only have all-purpose? Get the exact ratios and additions needed to substitute between flour types.

Flour Substitution

Substitution

Excellent Match
1 cupAll-Purpose Flour
0.88 cupCake Flour

Also Add:

  • ++ 2 tbsp cornstarch per cup

Measure 7/8 cup AP + 2 tbsp cornstarch = 1 cup cake flour.

All-Purpose Flour

Protein: 10-12%

Versatile, most common flour. Works for almost everything.

CookiesCakesQuick breadsPie crustsPancakes

Cake Flour

Protein: 7-9%

Low protein, finely milled. Creates tender, delicate crumb.

CakesCupcakesMuffinsBiscuitsScones

Flour Types Guide

All-Purpose Flour

10-12% protein

Versatile, most common flour. Works for almost everything.

Bread Flour

12-14% protein

High protein for strong gluten. Creates chewy texture.

Cake Flour

7-9% protein

Low protein, finely milled. Creates tender, delicate crumb.

Pastry Flour

8-10% protein

Between cake and all-purpose. Flaky, tender results.

Whole Wheat Flour

13-14% protein

Contains bran and germ. Nutty flavor, denser texture.

Self-Rising Flour

8-9% protein

All-purpose + baking powder + salt. Convenience flour.

Gluten-Free Blend

Varies protein

Mix of rice flour, starches, and gums. For gluten sensitivities.

Almond Flour

21% protein

Ground blanched almonds. Moist, dense, nutty flavor.

Flour Substitution Tips

  • ⚖️Weigh your flour: Cup measurements vary. 1 cup AP flour ≈ 120-125g.
  • 🌾Protein matters: Higher protein = more gluten = chewier texture.
  • 🥄Spoon and level: Don't scoop with the measuring cup. Spoon flour in, then level.
  • 🧪Test first: When substituting, try a small batch before the whole recipe.

Understanding Flour Types

It's All About Protein

The main difference between flour types is protein content. Higher protein means more gluten when mixed with water. Bread flour (12-14%) makes chewy bread; cake flour (7-9%) makes tender cake.

Why Substitution Works

By adjusting ratios and adding starches (which reduce gluten development), you can approximate one flour with another. Results may differ slightly, but substitutions work for most home baking.

Common Substitutions

Cake Flour ⅞ cup AP + 2 tbsp cornstarch
Bread Flour AP + vital wheat gluten
Self-Rising AP + baking powder + salt

Frequently Asked Questions

Can I use all-purpose flour for everything?

Yes, for most recipes! All-purpose flour is the jack-of-all-trades. Cakes will be slightly less tender, bread slightly less chewy, but results will still be good. It's why it's called "all-purpose."

How do I make cake flour from all-purpose?

Remove 2 tablespoons from 1 cup of all-purpose flour and replace with 2 tablespoons of cornstarch. Sift together 5-6 times to distribute evenly. This lowers the protein content to approximate cake flour.

What's the difference between bread and all-purpose flour?

Bread flour has 12-14% protein vs all-purpose's 10-12%. This extra protein creates more gluten, giving bread its chewy texture and better structure. For most bread recipes, you can substitute 1:1 with slightly less chew.

Can I substitute whole wheat for all-purpose?

Start with a 50/50 blend. 100% whole wheat makes dense, heavy baked goods because the bran cuts gluten strands. The blend gives you nutrition benefits while maintaining good texture. Increase the ratio as you get comfortable.

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