Since cake flour causes cakes to rise more, should the amount of leavening be reduced? if, so, how much?
Hi Karan, no you would not need to adjust the leavening agents.
Hi Lindsay, our suggestion is for every 1 cup of flour, take out 2 Tbsp of flour and replace 2 Tbsp with Cornstarch.
I'm making a 7up pound cake that causes for 3 cups cake flour. The cake recipe calls for cake flour, but I had Red Hill whole wheat pastry flour. Can I use this flour 1.1 or do I use cornstarch? I notice the receipt does require baking powder or baking soda.
Please help me determine how to use this flour to make my 7up cake. I really want to use this wheat flour instead of cake flour.
Hi Sherry - I would recommend incorporating cornstarch to lighten up the flour. Follow all other ingredients/instructions as written. Happy baking!
A sponge cake recipe I made recently called for cake flour, but I had none. I used whole wheat pastry flour instead, 1 for 1, but although the texture was great and the cake was delicious (I find more and more that white all-purpose flour tastes like nothing.....), I think the amount of flour I used wasn't quite right because the cake sank a bit. Can you tell us please how to substitute whole wheat pastry flour for cake flour?
Hi Ellen! Whole Wheat Pastry Flour is a bit heavier than Cake Flour, which has a very low protein percentage. The substitution recommendation will depend on your recipe. Email us at CustomerService@bobsredmill.com, we're happy to help troubleshoot.
I got a neighbor's recipe for a wonderful orange Bundt cake, which calls for all-purpose flour. I made it and, like hers, it came out delicious but a little coarse -- like it's halfway to cornbread. So I made another cake last night with your Pastry Flour that I had stored under vacuum seal in the freezer. (It had a 'best by' date of Dec 2020, but I figured it was stored well.) The cake cooked up lovely, fast, and *TALL*, about 1" above the rim of the pan. I carefully set it out to cool, and this morning it was 2/3 of its original height. I cut in to it, and it was dense as pound cake. Any idea what happened? Flour too old? Too cold? (It came right from the freezer.) Should I have adjusted the amount of flour and/or baking powder?
Hi Doug, we would suggest always using fresh, room temperature flour. Depending on the type of cake recipe, it could be a few things aside from the flour. If there's a butter + sugar creaming step, it's possible to beat in too much air causing a big rise and collapse. The oven temperature could also be too high causing a big initial rise, but an un-done interior that then shrinks/sinks. If you have more questions, please feel free to email us at CustomerService@bobsredmill.com
After a brief break from baking, I went to pick up right where I left off and went on a mission to find Bob's Red Mill flours. I was highly disappointed to find you've discontinued the cake flour! I had been using Bob's Red Mill exclusively and with great result. It's very disappointing when picky bakers can't find their staples. Your cake flour was my go-to. I truly hope you consider bringing this back. Personally, I would drive far & wide to pick up just a couple bags. It was great stuff.
Another professional baker here who is VERY, VERY DISAPPOINTED that the Cake Flour has been discontinued!! In agreement with other reviews, Bob's Red Mill Superfine Cake Flour was hands down the absolute best. Perfect grind, protein, gluten, and absorption rate for the most amazing texture a cake has ever seen. Plus, it was unbleached. Serious bakers will rejoice if you bring this back!
I am deeply disappointed to discover that you discontinued your cake flour. And it was a year ago, so it's not like I can stock up. I'm about to start selling home baked goods, and now I have to find another flour of the same quality. Again, I am deeply disappointed. I hope it comes back, but I know it isn't likely. :(
If your baking flour the same as the cake flour? Or a good alternative since you no longer sell cake flour.
Hi Mallory, cake flour is a light, finely milled flour with a lower protein content than all-purpose flour. Cake flour is milled from soft wheat and contains the lowest amount of protein when compared to other flours, around 5 to 8%. For comparison’s sake, all purpose flour is usually 10 to 13% protein, which can produce good results for almost any recipe. However, the low protein and high starch content in cake flour helps create the lightest, most delicious cakes possible.
Reference the blog post here to find alternatives (like Pastry Flour) and how to make your own.
Hi Jessi! We haven't tested adding additional Cornstarch to our Gluten Free 1-to-1 Baking Flour. It's great to use as-is in cake recipes, without adding additional ingredients. If you do try it, we'd love if you shared your results.
Hi Shannon - Unfortunately no. Our Cake Flour has been discontinued.
Dear Owners, I am "famous" for my layer cakes. Delicate crust, tender crumb, every bite will dance on the tip of your tongue and melt in your mouth. Positively delicious. I have been using your cake flour for years. None compare. With all of the "exotic" flours you folks make, why discontinue the CAKE FLOUR? More importantly, can you bring it back? My local grocery stores could never stock enough of this fine product. :-) King Arthur, Swan's, AZURE, Bob's All-Purpose ... None Compare to your cake flour. Perfect protein, perfect gluten. Please, pretty please, return this product to your line of products.
where is the super fine cake flour? Sad sad sad I am almost finished with my last bag and was shocked I don’t see it
Hi Heather - Unfortunately our Cake Flour has been discontinued.
I can't seem to find Bob's Red Mill Cake Flour on the website. I have pastry flour but really wanted cake flour for my husband's birthday cake. I've found BRM cake flour on Amazon but for a ridiculous price. Does BRM still offer Cake flour or just pastry flour?
Hi Sarah - Our Cake Flour has recently been discontinued. We do still offer some pastry flour options. Here's a link!
Bob's Red Mill: Pastry Flour
Hi Phoebe - our Super-Fine Cake Flour was between 8-8.5% protein. Unfortunately it has now been discontinued.
We always list a small range for protein percentages in our flour. As agricultural products, small variances in nutritional profiles can vary from crop to crop. If you have any further questions our Customer Service team is happy to help. They can be reached at 1-800-349-2173 or customerservice@bobsredmill.com
Do you plan to bring your cake flour back? If you do bring it back, will you offer an organic and non-organic version? What was the reason for the discontinuation of the cake flour?
Hi Claudette, a lot of thought and review happens before we discontinue a product. It's likely there are a few things that played into the ultimate decision to discontinue our Cake Flour and it likely will not be returning to our product line. We apologize for any inconvenience this causes. If you have more questions please feel free to reach out to our Customer Service team at 1-800-349-2173 or customerservice@bobsredmill.com
I use your AP flour for my baking needs There are some recipes that call for cake flour
If you discontinued your cake flour what would be the alternative if I don’t want to use the cornstarch mix?
Hi Tee, our Unbleached White Fine Pastry might be a good alternative. Here's a link to the product. Enjoy!
Bob's Red Mill: Unbleached White Fine Pastry Flour
Whoa! Whoa! Whoa! I just started baking and I love your cake flour, I have made pie dough that was fantastic and a pistachio cake that we loved. Please tell me that you are going to bring back your cake flour. That way you can tell Emily and me "Hey Emily we are bringing back our cake flour and are going to give some to you and Jim for being great bakers!"
I don't see your cake flour for sale on your website at the moment. When will it be available to purchase again?
Hi Emily, unfortunately our Cake Flour was just recently discontinued.
Hi Barbara! There are recipes for both German Chocolate Cupcakes and for Buttery Yellow Birthday Cake that could be baked as cupcakes or mini cupcakes :)
Bob's Red Mill: Super-Fine Unbleached Cake Flour
Hi Debbie, there are no set ratios but if your recipe specifically calls for Cake Flour it should be already adjusted accordingly. Happy baking!
Can I use a burnt pan instead of 2 round pans when using Bobs Red Mill recipe for Buttery yellow cake? Should I also grease and flour the pan or just grease the pan?
Hi Carol! We haven't tested it in a bundt cake but I bet it would work! Since bundt pans have a more intricate design and tend to stick more, I would suggest buttering and flouring the pan for best results. The bake time will also increase. I would suggest between 45-55 minutes, testing for doneness with a toothpick or cake tester.
Bought some cake flour of yours but got sidetracked in other things - blame the pandemic, whatever - and don't remember what it was for. So I have a few of questions and would greatly value your comments.
1. Would it work well for Biscotti? I'm thinking nice and light and crispy.
2. How about Scottish Shortbread? - where I usually use 6 oz AP flour and 2 oz of rice flour for extra crisp texture.
3. How about in Crumpets? - very difficult to get right, took a lot of experiment, but I got there. Not many good crumpets available here in USA.
4. Lastly, what about in a roux? Maybe it would work well with the fat and make a nice silky finish? (Probably not a dark Cajun gumbo roux though?)
BTW: Love your products - excellent quality and huge selection of milled items. My introduction to them was Teff Flour for making Ethiopian Injera.