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Cake flour vs regular?

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I have a cookie recipe I want to try- it calls for 1/2 cup cake flour. That doesn't sound like so much- can I use regular all-purpose instead?

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  1. All purpose flour has more gluten and it will make the resulting cookie a bit tougher, so try not to over-mix the batter, unless you want a chewier product.

    1. You can use 1/2 cup all purpose flour, remove a tablespoon, and replace w/ a tablespoon of cornstarch.

      1 Reply
      1. re: chowser

        That's right, but also make sure that you sift them together well.

      2. Anyone know the shelf life of cake flour? I was cleaning out my Lazy Susan and found a box stuffed in that doesn't have an expiration date, but is probably 2-3 years old - still OK to use?

        3 Replies
        1. re: Diane in Bexley

          It should still be OK to use unless it has gotten wet or it smells funky. I would make sure to sift it throughly just to be sure.

          1. re: Kelli2006

            Does it matter if it's been opened? Not that my flour ever sits around long enough to worry about it but I've always wondered since it's not an airtight container for most flour anyway.

            1. re: chowser

              I never noticed it before this summer, but I made cinnamon rolls 3 times, and dinner rolls twice and all 5 times I had to add more then 20% more AP flour because it had absorbed moisture from the humid summer air. I only buy King Arthur products, it is in a zip bag in a ceramic canister, and I usually use a bag in under a month, so I was surprised.

              I use very little cake flour, and that is stored in a zip bag inside of a Rubbermaid container in my pantry.