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What is the difference between regular all-purpose flour, self-rising flour, and cake flour? When substituting the latter two for all-purpose flour, what would I do?

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Asked by PSMother at 6:56 PM on Mar. 29, 2009 in Food & Drink

Level 3 (26 Credits)
Answers (4)
  • Cake flour is milled finer. Self rising flour has either baking soda, or baking powder already in it. If you are baking, you would need to adjust the levening for the self rising, and I wouldn't reccomend cake for anything other than baked goods.

    Answer by lovinangels at 7:13 PM on Mar. 29, 2009

  • i use bread flour to bake breads... yeah i know another flour... lol

    Answer by CandiCane76 at 7:16 PM on Mar. 29, 2009

  • All purpose flour is just flour that is ready for any use without the salt and leavening. Self-rising has the salt and leavening already in it so when baking a cake you would leave out the salt and the baking powder or soda. Cake flour is finely milled flour made for baking only. You can substitute all purpose for cake flour by decreasing the amount of flour by 2 tablespoons and sifting it.

    Answer by foreverb3 at 9:38 PM on Mar. 29, 2009

  • cake flour is milled from softer summer what and Sef-Rising also has salt added to it. Breda flour is from a harder winter wheat and has more gluten in it. it is higher in protein too. It all depends on what you are making as to substitutions

    Answer by chefjen at 9:38 AM on Mar. 30, 2009

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