Non-cake uses for cake flour? What about rice flour?
1) I bought a box of (King Arthur, unbleached) cake flour to use in a tempura recipe and only used about 1/2 cup. That recipe was way too fussy to make again, and now I'm looking for a use for the rest of the box of flour. I don't have a mixer, only a food processor, so I'm not much of a cake baker.
Can I use this flour for biscuits? What about pie crust? Scallion pancakes, by any chance? I have some scallions I need to use up.
2) I also have white rice flour (Bob's Red Mill brand) from the same recipe. Anybody know a recipe that's particularly good with rice flour?
You don't need a mixer for simple quickbreads, muffins, cupcakes, and layer cakes. A whisk or wooden spoon, large bowl, and elbow grease will turn out perfectly nice results.
You can use cake flour in crepes and other pancakes. Probably biscuits too, though don't hold me to that one since I've never tried it. Just keep in mind that cake flour is regular flour plus cornstarch, to make it lighter and to yield a finer crumb in cakes, when deciding what recipes are appropriate for substitution.
They're great in biscuits actually. I used to make my biscuits with a mixture of all purpose flour and cake flour in a 1:1 ratio as its hard for me to get White Lily all-purpose flour, which is famously known as the ideal flour for biscuits. I order White Lily online now though thanks to free one-day shipping (even deliver on Sundays), no tax, and online coupon codes but I can assure you that cake flour in biscuits adds a nice lightness to them. In biscuits, you do not want to develop too much gluten as it makes them tough. And this is where cake flour comes in which has a lower gluten content than all purpose flour. Pie crusts work the same way as biscuits (the whole dont over work the dough. Like biscuits you do not want gluten). I see no reason why cake flour cant be used in a pie crust. Use a 1:1 ratio of all purpose and cake flour and you should be fine.
Cake flour isn't just regular flour plus cornstarch btw. This is known as a good SUBSTITUTE for cake flour. Whereas all purpose flour can be made from either soft or hard wheat, cake flour is ONLY made from soft wheat and is more finely milled. Cake flour also has a lower protein content than regular all-purpose flour. People who do not have cake flour use a mix of cornstarch and all purpose flour to mimic it as the cornstarch helps inhibit the formation of gluten.
I have a shortbread recipe that I got in a little cookbook I bought in Scotland, decades ago. It uses rice flour, which gives it a lovely, crumbly texture.
4 oz. flour, sifted
2 oz. cup rice flour
2 oz. superfine sugar
1/4 tsp. salt (1/2 tsp. if the butter is unsalted)
4 oz. salted butter, chilled (I use the higher-fat European-style)
Combine flours, sugar and salt in a mixing bowl. Cut in butter until dough has the consistency of shortcrust. Sprinkle board with rice flour. Turn dough onto board and knead until smooth. Divide into four portions and shape into small rounds. Place on greaseproof paper in a baking tin. Prick with a fork. Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly. Allow to cool in tin.
(All the ounces are weight, not volume.)
Made this yesterday, using both cake flour and rice flour. I probably didn't add enough of the flours because I didn't have a scale and these flours are less dense than the usual 1 oz:2 tbsp (I tried to add extra but prob could have used even more), but still delicious, and there's no doubt it melts in the mouth. I might use some rice flour the next time I make lemon squares, too.