Cake Flour vs. All-Purpose Flour: What's the Difference and Can You Swap Them?

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If you think all flours are created equal (a.k.a. you can use whichever kind is in your pantry for any given recipe), think again!

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When one of our studio audience members named Antoinette asked "Cake Boss" Buddy Valastro about the differences between various flours, he laid down the baking law.

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Q: What is the difference between different types of flour? - Antoinette

A: When you see "all-purpose," all-purpose is a bread flour as well. What happens is it’s refined a little bit differently, and a bread and an all-purpose flour has more gluten in it. So you would put a cake flour in a cake batter because it’s a smoother mouth feel. [Whereas] if you get a piece of bread, it’s more chewy -- that’s the gluten inside. So it [has] a higher protein level, which is really the difference. You should always [use the flour] that [the recipe] calls for, because there is a difference. Texturally, in your finished product, it makes a difference. - Buddy Valastro


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