Irritable Bowel Syndrome Message Boards | Re: HEATHER: DIFFERENCE BETW CAKE FLOUR/BREAD FLOUR

Mmmm...Queen Mother eh? Conjures up visions of me in a little veiled hat holding a matching handbag!

Found great links for this at

http://www.mybackyard.com/current/164r2p1.htm and

http://www.pastryitems.com/baking_information.htm#What%20flour%20to%20use (scroll way down the page to see the different types of flour)

You can substitute for 1 cup cake flour by using one cup regular white flour minus 1 T. You might notice a slight difference in texture if you're making a very light and tender cake (like angel food).

I've never used bread flour - heard it's supposed to be great for bread machines. It's higher in gluten than regular flour (whereas cake flour is lower in gluten). Gluten is great for bread baking, gives elasticity and strength to the dough. This is just what you don't want in cakes and pastries though, as gluten can make things tough when you want them tender.

- Heather

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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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