Using Cake Flour + Cornstarch Instead of All-Purpose Flour
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Ratio
1:1 (sub 2 tbsp per cup with cornstarch)
Excellent — nearly identical results
Recipe Adjustment Notes
Lower protein gives a more tender crumb. Best for cakes and pastries.
The Science Behind This Swap
Lower protein gives a more tender crumb. Best for cakes and pastries.
Measurement Variance Note
For 1 cup references, this ingredient can vary by about 12% across brands and measuring methods (110g-140g per cup). For the most reliable substitution result, measure by weight and test a half batch first.
What Works & What Doesn't
Works Well In
- Muffins & quick breads
- Cookies
- Pancakes & waffles
Use With Caution
- Laminated doughs
- Macarons
- Precision pastry