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DIY Whole Wheat Cake Flour

December 31, 2012 · by Ari ·

DIY Whole Wheat Cake Flour

 

You know what is not easy? Taking pictures of flour.

DIY Whole Wheat Cake Flour

 

I know, I know….food blogger problems…

DIY Whole Wheat Cake Flour

There have always been a lot of recipes that I pass up on making because I reallllly don’t like to use white flour. It’s a weird thing. I don’t freak out if someone else makes something with it, but I just really prefer to use whole grains, especially when I’m creating things for Ari’s Menu.

DIY Whole Wheat Cake Flour

 

Of course there are exceptions to the rule, but it always seems silly to buy an entire container of something I know I’ll only use once. In fact, I only really buy two flours: whole wheat pastry, and white whole wheat, but you know what? I would package this up and buy it in a heart beat!

DIY Whole Wheat Cake Flour

 

I’ve never seen whole wheat cake flour in the grocery store, so I decided to get creative, and make my own. There are a lot of tutorials out there that teach you how to make your own cake flour, so I used to same concept, and just used whole wheat pastry in place of all purpose. You could probably do the same thing with white whole wheat flour as well, I’d imagine, and even plain old wheat, although it would probably bake a bit denser.

DIY Whole Wheat Cake Flour

 

As soon as I made this, I used it to whip up a batch of cookies. Very special cookies. They came out amazing, so I’d say the flour was a big success! They baked up fluffy, and cake-like (which is perfect for these cookies). Creating the cake flour took me all of an extra 2 minutes in the process, so I would highly recommend giving it a try next time you find a recipe that calls for cake flour–here’s an easy way to healthy it up in minutes.

DIY Whole Wheat Cake Flour

 

 

DIY Whole Wheat Cake Flour

yield 1 cup

  • 1 cup minus 2 tbsp whole wheat pastry flour
  • 2 tbsp cornstarch

Directions:

  1. Measure out 1 level cup of whole wheat cake flour and transfer to a medium mixing bowl. Remove 2 tbsp of flour and replace with 2 tbsp cornstarch. Lightly whisk together. Use immediately, or store in an airtight container just as you would any other flour.

Filed Under: DIY/How To, Miscellaneous, Vegan · Tagged: cake flour, diy, flour, whole grain

Comments

  1. Laura @ Sprint 2 the Table says

    December 31, 2012 at 8:11 am

    This may win the prize for the most useful post ever. I NEVER have cake flour on hand. Had no idea it’s that simple to DIY.

    Happy New Year!

  2. Heidi @ Food Doodles says

    January 4, 2013 at 7:20 pm

    Why haven’t I thought of this? Great idea! I need to try this in the future!

  3. Kristina says

    January 8, 2013 at 10:26 am

    This post sounds just absurd to me 😀 Im from northen Europe and we dont even have the cake flour in the store, so its kind of logical that you use baking powder in a recipe. But I understand how this could be useful in some parts of the world..

  4. Fay says

    February 5, 2013 at 5:49 pm

    I am using whole wheat cake flour along with all purpose flour. Do I need baking powder, if so, how much?

    Fay

  5. Pratiba Bhat says

    May 28, 2013 at 4:05 am

    I always bake my cakes using whole wheat flour. Never thought of this idea. I need to know one thing. Is whole wheat “pastry” flour different from our normal day-to-day whole wheat flour?

  6. Tiffany Merritt says

    January 25, 2017 at 12:21 pm

    Thank you for showing me how to do this! I also prefer to use whole wheat flour and was looking at a pound cake recipe today, just knowing that the whole wheat flour would make it SOOO dense. I didn’t even realize cake flour had baking powder added to it! So basically you changed my life today. Well done! 🙂

  7. Tiffany Merritt says

    January 25, 2017 at 1:31 pm

    and by baking powder I mean cornstarch! Goodness gracious! 🙂
    Tiffany Merritt recently posted…25+ Moana-Inspired Easter Basket IdeasMy Profile

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