To make one cup of cake flour, combine 1 cup minus 2 tablespoons all-purpose flour with 2 tablespoons corn starch, and sift well. Instructions for making cake flour are available on JoyTheBaker.com, NatashasKitchen.com and MelsKitchenCafe.com.
Technically, cake flour does not have “ingredients”. It is a finely ground flour that has a lower protein content which makes for lighter and fluffier cakes. It is possible to make a cake flour substitute by sifting together 1 cup of flour and 2 tablespoons of cornstarc...
Cake flour can be substituted with flour mixed with a small amount of cornstarch, or with sifted all-purpose flour in some recipes. The addition of cornstarch inhibits the formation of some of the gluten in the cake, which makes the cake tougher.
To make bread flour from all-purpose flour, measure out the same amount of all-purpose flour as the required amount of bread flour. Add in gluten flour, and mix.
A highly rated cake recipe using rice flour is Epicurious' sweet rice-flour and coconut cake that uses mochiko, a sweet rice flour commonly used in Hawaii. The snack-style cake takes about 15 minutes to prepare and makes 24 cake squares.
Plain flour is the same as all-purpose flour. It is an combination of hard and soft wheat and generally contains 8 to 11 percent wheat protein or gluten.
The main difference between all-purpose flour and bread flour is the percentage of protein in the product. Converting all-purpose flour to bread flour simply requires the addition of vital wheat gluten.