Hi Cake Flour

Hi Cake Flour is a type of wheat flour with a lower protein content than all-purpose flour. It is milled from soft wheat varieties and often has a small amount of cornstarch added. This results in a finer, softer texture ideal for delicate baked goods.

Manufacturers use cake flour to create tender and light baked goods like cakes, cookies, and pastries. Its low protein content helps prevent gluten development, leading to a softer crumb and finer texture. It is a key ingredient in many cake mixes and delicate cookie recipes.

Cake flour is a grain product and a source of carbohydrates. The U.S. Food and Drug Administration (FDA) considers wheat flour a staple food. Like other refined grains, excessive consumption without adequate fiber intake may be associated with health concerns, though it is not a major source of added sugars or sodium. Regulatory bodies have not set specific upper intake limits for cake flour itself.