Bread Flour - best used in yeast breads
Cake Flour - tender cakes, cookies, biscuits, and pastries that do not need to stretch and rise much.
Pastry flour - similar to cake flour but has a slightly higher gluten content. This aids the elasticity needed to hold together the buttery layers in flaky doughs such as croissants, puff pastry, and pie crusts.
Self-rising flour - all-purpose flour that has had baking powder and salt added to it
|When the recipe calls for:||Substitute:|
|1 cup sifted cake flour||1 cup minus 2 tablespoons sifted all-purpose flour|
|1 cup pastry flour||1 cup minus 1 tablespoon all-purpose flour|
|1 cup self-rising flour||1 cup minus 1 tablespoon all-purpose flour plus 11/2teaspoons baking powder and 1/8 teaspoon salt|
|1 cup all-purpose flour||1 cup plus 1 tablespoon pastry flour|
How To Make Cake Flour:
Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of all-purpose flour and place it back in your flour canister. Replace the removed all-purpose flour with 2 tablespoons of cornstarch