Monday, April 9, 2012

Baking Tips, Cake Flour Substitute & Self Raising Flour

For Baking purposes and other cooking purposes always use Unbleached All Purpose Flour only or also known as Maida. You can also opt for Organic version too.

Don't forget to add a pinch of salt to your baking ingredients while making cakes, cookies or any desserts. The salt enhances the flavor of all the ingredients while baking.

Always use unsalted butter in your baking.

Make sure all the flours are stored in a cool, dry place. The shelf life may vary from 7 months to a year. It depends on how well you have stored it.

You can even substitute wheat flour instead of all purpose flour in few recipes, which makes stuffs more healthy.

Substitute for 1 Egg -
1 Egg = 1 ripe Banana
1 Egg = 1tbsp Flax seed powder + 3tbsp water
1 Egg = 1tsp Baking Powder
1 Egg = 3tbsp Yogurt / Sour Cream


1 Cup Cake Flour Substitute -

In a bowl add 1 Cup of All Purpose Flour. Then remove 2 tbsp of the same All Purpose Flour from the bowl. To the remaining All Purpose Flour add 2 tbsp of Cornstarch.

In simple words, replace 2 tbsp of All Purpose Flour with 2 tbsp of Cornstarch.

Now the Cake Flour is ready.


Self Raising Flour -

1 Cup All Purpose Flour
1/2 tsp Salt
1 1/2 tsp Baking Powder

Sift together all the above, Self Raising Flour is ready.