Source for Unbleached Cake Flour?
I've recently been baking more cakes, and I've been using bleached cake flour. The texture of the cake is wonderful, but I swear I can taste a slight "off" flavor, almost bitter, from the bleached flour. I use unbleached all-purpose flour in all my other baking, and the flavor is cleaner.
Now I did find some King Arthur unbleached cake flour at Whole Foods, but they're selling it at $5 for a 2 lb box. Does anyone know of an online source that sells unbleached cake flour for a better deal? I don't mind buying in bulk. Thanks!
Rainey, I believe that substitution only takes into account that cake flour has some cornstarch added to it to keep it light, so by adding cornstarch to all purpose flour the substitution maintains the chemistry of the recipe. It does not take into account that cake flour is milled from wheat with a lower protein content (6-8% instead of the usual 10% or so), so with the usual amount of protein weighing it down I doubt a cake made with AP flour + cornstarch would be as high and light as one made with real cake flour.
Rasputina, thanks for pointing me to Amazon! That seemed like a good deal, but I also saw that they're selling Giusto's Unbleached Cake Flour for a pretty good deal: 12 lb for $24. It sounds like Giusto's is both organic and well-liked, so I went ahead and bought it. Thanks everyone for your help!
Cake flour has a lower gluten (protein) ratio than AP flour. Substituting cornstarch for some of the AP flour has the same effect of reducing the gluten ratio, since cornstarch has no gluten (just starch). Presumably other pure starches would do the same thing (rice, potato, etc).
"Cake flour has a 6-8% protein content and is made from soft wheat flour. It is chlorinated to further break down the strength of the gluten and is smooth and velvety in texture. Good for making cakes (especially white cakes and biscuits) and cookies where a tender and delicate texture is desired. To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own - one cup sifted cake flour can be substituted with 3/4 cup (84 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch."
Read more: http://www.joyofbaking.com/flour.html...
This also says pastry flour similar, but without the bleaching, so is more ivory colored.
Using King Arthur's own calculations/substitution you could place 2 tablespoons of cornstarch in a 1-cup measure. Fill it with unbleached all-purpose flour to make each cup of cake flour.
You'll can save the high price of cake flour at a retailers and the price of shipping from VT.
This is a link to the site showing Hodgson Mill Unbleached Flour. Before I could get King Arthur flours, I could get HM flour. I baked many, many cakes and pies with this flour. I would check local grocers to see what brands are carried. You might find King Arthur flours cheaper in another store.
Also, check out Bob's Red Mill products. For unbleached flour, check the health food aisles as well as the baking aisle.
My goodness, I didn't read "cake" flour in the op's post. Sorry. I have baked with plain unbleached flour many times, but not unbleached cake flour.
Have you tried a google search for brands? When I'm searching for a food for my low carb eating, I find a local source by going to the home site. Often the site will give retailers in various areas.