Cake Flour

Cake flour is a finely milled wheat flour with a low protein content, typically around 7-9%. This lower protein content results in less gluten development, which is desirable for tender baked goods. It is usually bleached to further weaken the protein and create a finer texture.

Cake flour is primarily used in baking to create light and tender cakes, cupcakes, and other delicate pastries. Its low protein content helps prevent toughness, leading to a softer crumb. It is also found in some cookie and biscuit mixes where a tender texture is desired.

Cake flour is a common food ingredient and is generally recognized as safe (GRAS) by the FDA when used as intended. It provides carbohydrates for energy. International bodies like JECFA have evaluated various flours, but specific evaluations for cake flour's health impacts at typical consumption levels are not widely publicized. As with all refined grains, excessive consumption may contribute to a diet high in carbohydrates with fewer nutrients compared to whole grains.