Dear Barbara: Can you tell me the difference between “all-purpose” flour and cake flour? — Rob from Stockton
Dear Rob: Cake flour is made from soft wheat, and is grown in moderate climates. The flour is ground much finer than all purpose flour. Cake flour is low in gluten protein, so your end product is much lighter. All-purpose flour is from a heartier winter wheat and is used when you need a leavener, such as baking powder, or baking soda. You can use all-purpose flour for everything, hence ‘all purpose,’ but if you want that little edge, use a flour that is specifically made for whatever you are baking.
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