Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
This is a very low-protein flour (6 to 8 percent) that is used to create quick breads, cakes, cookies, and certain pastry doughs. It is often blended with higher-protein flours to reduce the strength of a dough. Cake flour is white and, when squeezed in the palm of your hand, will remain in a clump when your fingers are released. Doughs or batters using cake flour should be mixed gently to discourage gluten development. In fact, in some recipes the flour is delicately folded into the batter to avoid this development.