Substitute Cake or pastry flour for All-purpose flour
What all-purpose flour does in a recipe: Structure via gluten; the default protein (~10-12%) for most baking.
Cake or pastry flour
per 1 cup AP flour
US1 cup cake or pastry flour
Metric120 g
CommonBaking-safe ✓Dairy-freeEgg-freeNut-freeSoy-freeVeganAlcohol-freeSesame-freeContains gluten
Lower protein makes less gluten.
What changes: More tender, slightly weaker structure
Best for: Cakes and tender bakes
Where All-purpose flour is the substitute: substitute All-purpose flour for Cornstarch
More options: all 3 All-purpose flour substitutes
Common questions
- What is the ratio for substituting Cake or pastry flour for All-purpose flour?
- per 1 cup AP flour — US: 1 cup cake or pastry flour. Metric: 120 g.
- Why does Cake or pastry flour work as a All-purpose flour substitute?
- Lower protein makes less gluten.
- What changes when you use Cake or pastry flour instead of All-purpose flour?
- More tender, slightly weaker structure
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