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Can't seem to find cake flour! Help!

I must be going crazy, but I can't seem to find stores that carry cake flour anymore. Pastry flour, bread flour, unbleached all-purpose, all those I can find easily. Anyone know where I can find some?

I found Swan's Down at a couple of places, but it's not really economical as they only seem to come in 2 lb. boxes.

If someone knows if King Arthur puts out a cake flour and where to find it, please let me know. Thanks!

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  1. Surfas in Culver City. They do not have King Arthur Queen Guinevere Cake Flour but they repackage a very good one and have it in the refrigerated case.

    and you can buy the Guinevere flour from the king arthur site.

    Surfas Restaurant & Supply
    8777 Washington Blvd, Culver City, CA 90232

    1. Hi,

      I was able to buy cake flour at my local Ralph's grocery store, Swan's Down brand, in a red box.

      1. If you have a Sprouts Farmer's Market in your area, they sell it in the bulk section. Otherwise, you could make it on your own. Check the Food Network website or Martha Stewart.com. It's supposed to be really easy...like three ingredients at the most. Good luck!

        2 Replies
        1. re: attran99

          Thanks. I'll try to see if there's one nearby. Do you know what the price per pound is?

          1. re: MasterBaker

            Sorry, I've just seen it...have never purchased it and can't remember the price I saw, either.

        2. I don't think that I've ever seen a grocery store not carry it. I believe that even Target may carry it.

          1. To make 1 cup of cake flour: place 2 T cornstarch into a 1-cup measuring cup. Fill the cup with presifted all-purpose flour. Level off top, pour into a bowl, and stir with a whisk to combine.

            5 Replies
            1. re: Michelly

              This will give you really well-sifted all-purpose flour with some cornstarch in it. Cake flour is much, much softer (i.e., less protein) than AP flour -- in the case of King Arthur, the Queen Guinevere cake flour is 7% protein; the all-purpose is 11.9%. That is a huge difference that can't be made up with cornstarch.

              1. re: Das Ubergeek

                All too true. Cake flour (low protein/gluten) is the diametric opposite of bread flour (high protein/gluten). All purpose flour is somewhere in the middle. If it's hard to remember which is which, think about it this way.... when is the last time that you had a glutenous cake?

                I'm speaking from experience here.... I've recently gone batty making dozens of loaves of Cook's Illustrated "Almost no-knead bread" (using all purpose and bread flour) and "Pizza Margherita" (using all purpose and cake flour). The results are astoundingly different, and utterly delicious... particularly the no-knead bread recipe which is outrageously easy and produces loaves that look like this... (see attached photo)

                Mr Taster

                1. re: Mr Taster

                  Yes, I've found that "making" cake flour really doesn't replicate true cake flour which has different protein and ash contents. So, Das Ubergeek and Mr. Taster, have either of you been able to find reliable, somewhat economical sources from which to get cake flour? Any help would be greatly appreciated. Thanks.

                  1. re: MasterBaker

                    I buy Swans Down at my local Stater Bros.

                    Now if I could find KA 00-type flour, or White Lily flour, I'd be in seventh heaven.

                    1. re: MasterBaker

                      I buy the only one within easy reach, which is to say Swan's Down at the Ralph's next to my workplace. Perhaps the next time I order a specialty baking item from King Arthur Flour's catalog, I'll add some of their cake flour to my order. (The expense of shipping a sack of flour is rather cost prohibitive unless you're a serious baker who buys in bulk)

                      Mr Taster