If you want to create a cake but only have bread flour on hand, you may question, Can I bake a cake using bread flour? Indeed, you can, in a nutshell. You may succeed as long as you add cornstarch to the bread flour and do not overmix the components.
Hello there! My name is Shea, and I like baking cakes at home. I usually use all-purpose flour or cake flour, but I understand if you’re in a need and just have bread flour.
Things might become a bit tough when making a cake using bread flour. This article explains why you can, but shouldn’t, make a cake using bread flour. It also explains how to be successful with the right tactics.
Let’s start baking some bread! I’m talking about cake!
- Can You Use Bread Flour for Cake?
- Final Words
- Why is bread flour not ideal for making cakes?
- What happens if you use bread flour for baking?
- Are bread flour and cake flour the same?
- Which flour is best for cake making?
- Can you use bread flour instead of all-purpose in cake?
- How do I substitute bread flour for all-purpose flour in a cake?
- What should I not use bread flour for?
- Does bread flour taste different than all-purpose flour?
- Why use bread flour vs all-purpose flour?
- What can I use if I don’t have cake flour?
Can You Use Bread Flour for Cake?
Absolutely, bread flour may be used in baking.
But, bear in mind that the keyword here is “can.” If all you have is bread flour, you can make a cake with it. It does not always imply that you should.
Difference Between Bread Flour and Cake Flour
It boils down to the distinction between bread flour and cake flour (or all-purpose flour, for that matter). Bread flour is referred to as hard wheat flour since it contains 11-13% protein. Cake flour is soft wheat due to its lower protein concentration (7-9%).
What is the significance of this? When proteins (glutenin and gliadin) are combined with water, a gluten network forms. The more protein there is, the more gluten there is. This produces a denser and more structured baked item, making it great for bread.
This is also why all-purpose flour is useful for almost everything. It falls somewhere in the center, with roughly 11% protein, making it suitable for cakes but not bread.
What Happens if You Use Bread Flour to Bake a Cake?
Using bread flour will not damage your cake.
But, since the gluten is more prominent and stronger, your cake will be denser and more structured. It may also be notably chewier than previous cakes you’ve prepared.
This is obviously the polar opposite of the light, fluffy, and crumbly texture that most people want in their cake. Yet, the tastes will remain, and you may find yourself appreciating the outcome. Why not try it out?
How to Make Cake Using Bread Flour
If you just have bread flour on hand and are in a hurry, don’t worry. Bread flour may be used to create a cake. But, you will need to reduce the quantity of gluten present. Don’t be alarmed; it’s not as tough as it sounds. This is how you do it.
- Combine cornstarch and bread flour. Cornstarch may be used to dilute some of the protein in bread flour. Just add three teaspoons of cornstarch to each cup of bread flour to achieve this.
- Be sure not to overmix your components. The gluten network forms when substances are combined. But, do not overmix your cake batter. Make sure there are no clumps in the mixture and bake it right away.
You can always use a cake recipe made exclusively for cake flour.
Cake Flour: The Best Option for Cakes
Going ahead, I recommend that you use cake flour rather than bread flour. Cake flour has a protein concentration that ranges from 7% to 9%. As a consequence, it will not form a super-strong gluten network, resulting in a crumbly and light texture.
If you don’t want to spend the additional money on cake-specific flour, you may always use all-purpose flour, which is both cheap and adaptable.
You can make a cake using bread flour, but the texture will be different. If you still have questions about baking a cake using bread flour, bakers, Ive got you covered. Let’s look at some often asked questions.
Can you use bread flour instead of plain flour for baking?
The influence of bread flour on baked goods is entirely dependent on the sort of treat you’re making. For baking, you may substitute bread flour for ordinary flour, although the texture may change. Cakes, cupcakes, and pastries, for example, will become more thicker and chewier.
What can I use instead of cake flour?
All-purpose flour is a fantastic substitute for cake flour. You may also minimize the quantity of proteins in the all-purpose flour by adding a touch of cornstarch or arrowroot powder, enabling your cake to get that fluffy texture we all know and love.
Can you use bread flour for banana bread?
While the name banana bread implies bread, you may not want to use bread flour for this baked item. Banana bread is supposed to be moist and light, not thick and chewy like sourdough or white bread. As a result, the banana bread may be a little tough.
Bread flour may be used to make a cake, however the protein level will make it considerably thicker and chewier than intended. By combining the bread flour with some cornstarch and without overmixing the cake mixture, you may lower the protein amount.
Have you ever tried making a cake using bread flour? How did things turn out? Please comment below! We’d love to hear about your successes (and fails).
Why is bread flour not ideal for making cakes?
Bread flour is manufactured from hard wheat, and the greater gluten level results in more volume and a chewier product that is ideal for loaves of bread and pizza crusts. Due to the greater gluten content, bread dough is not suggested for cakes and cookies, since the baked items would be tough.
What happens if you use bread flour for baking?
Bread flour has a greater protein content (around 13% more), which results in increased dough stability, form, and rise, enabling it to lift and keep shape. All-purpose flour has a reduced protein concentration, resulting in lighter, shorter loaves, making it an excellent flour for cookies, cakes, and other baked goods.
Are bread flour and cake flour the same?
Since cake flour has less protein, less gluten is generated during the mixing process. A softer, fluffier texture results from less gluten production. Since bread flour has a high protein concentration, more gluten develops during the mixing process.
Which flour is best for cake making?
Pie crusts, cookies, muffins, pancakes, cakes, biscuits, and bread sticks are the ideal uses for pastry flour.
Can you use bread flour instead of all-purpose in cake?
Bread flour may be used in lieu of AP flour when you want a chewier outcome, such as in pizza dough, but it should not be used in place of cake or pastry flour, or in baked items that need to be light and soft.
How do I substitute bread flour for all-purpose flour in a cake?
Sure, you may do a 1:1 substitution. 1 cup all-purpose flour equals 1 cup bread flour, and vice versa (note that bread and pizza crust made with all-purpose flour may have a little less chew than those made with bread flour, but results will still be good).
What should I not use bread flour for?
Bread flour may also be used to make pretzels, bagels, pizza crust, and other foods with a solid feel and a lot of structure. Bread flour should not be used in cakes or pastries that need a more delicate texture.
Does bread flour taste different than all-purpose flour?
Although you may bake bread using all-purpose flour instead of bread flour, the finished loaf will most likely lack the texture you were hoping for. Instead, it will be lighter and smaller, but the taste will remain the same.
Why use bread flour vs all-purpose flour?
Bread flour makes baked items with greater structure and chew than all-purpose flour because all-purpose has a protein value of 10 to 12 percent, while bread has a protein concentration of 12 to 14 percent. All-purpose flour yields supple baked products (rather than chewy ones) and is perfect for cakes, muffins, biscuits, piecrust, and other similar recipes.
What can I use if I don’t have cake flour?
It’s really simple to make your own cake flour alternative. To make one cup of cake flour, take two tablespoons of all-purpose flour and combine it with two teaspoons of cornstarch or arrowroot powder.