Posts Tagged ‘cake flour substitute’
Cake Flour
Can I substitute Cake Flour for pastry flour?
I am making cinnamon buns that call for pastry flour. However, I cannot find pastry flour anywhere but I did find cake flour. The question is can I use cake flour and/or all-purpose self rising flour as a substitute for pastry flour? Also, the recipe calls for yeast and I need to know if the cake flour, which is “self-rising” would have anything to do with the amount of yeast put in.
Pastry flour can be difficult to find.
The substitution is quite easy to achieve as pastry flour and cake flour are very close in the amount of proteins they produce; which provides the structure for baked goods. *Cake flour =very low proteins=less structure (think cake)
*Pastry flour=low proteins=a tiny bit more structure (think cinnamon buns, pie crusts, cookies, etc.)
*Bread flour=high proteins=dense structure (think French bread)
For your flour, I would suggest that you use a ratio of 3:1 Cake Flour:AP Flour or in other words for every 1 Cup use 3/4 Cup Cake Flour and 1/4 Cup AP Flour.
As for the self rising issue, I would take that back to the store and get some plain old cake flour. The reason being, self rising flour contains an addition of salt and baking powder for leavening (rising). Because your buns are meant to be leavened organically (with yeast), this addition of a chemical leavener (baking powder) could have an adverse affect your finished product.
As a rule, I would stay away from self-rising flour. Should you want to make a recipe that calls for it, use 1 teaspoon of baking powder + 1/2 teaspoon salt per 1 cup of flour and sift them together.
Enjoy those cinnamon buns…now you made me want one.
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