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2. Bread Flour Substitute: What to Use Instead - AOL

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   Cake flour is on the other end of the spectrum, with a lower protein range of 6 to 8 percent. ... How to Substitute All-Purpose Flour for Bread Flour. ... AP, cake and self-rising) will stay at ...

3. A Guide to Different Types of Flour and When to Use Them - AOL

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   Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

4. The Best All-Purpose Flour Substitutes If You Run Out ... - AOL

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   And since not all flour alternatives are created equal (especially when substituting for all The Best All-Purpose Flour Substitutes If You Run Out or Need a Gluten-Free Swap [Video] Skip to main ...

5. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   The kinds of flour used in cooking include all-purpose flour (known as plain outside North America), self-rising flour, and cake flour (including bleached flour). The higher the protein content the harder and stronger the flour, and the more it will produce crispy or chewy breads.

6. Talk:Flour - Wikipedia

   en.wikipedia.org/wiki/Talk:Flour

   Pastry flour is more finely milled (somewhere between cake flour and all purpose flour), is unbleached, and is between cake flour and all purpose for protein content (around 8% or 9%). Graham flour is all that, plus it's whole wheat (has not had all the bran etc removed). 66.57.60.99 ( talk ) 18:44, 23 March 2012 (UTC) [ reply ]

7. Wheat flour - Wikipedia

   en.wikipedia.org/wiki/Wheat_flour

   Self-rising or self-raising flour is white flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones. [citation needed] Self-rising flour is typically composed of the following ratio: 1 cup (100 g) flour; 1 + 1 ⁄ 2 teaspoons (3 g) baking powder; a pinch to 1 ⁄ 2 teaspoon (1 g or less) salt

8. 12 Types of Flour All Bakers Should Know (and What They’re ...

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   Self-rising flour is just finely milled flour with added leavener—specifically, baking powder and salt. It’s milled from soft wheat and has a protein content of approximately 9 percent.

9. Cake - Wikipedia

   en.wikipedia.org/wiki/Cake

   However, if cake flour is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour. [22] [23] [24] Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired.