What’s the difference between self-rising flour and cake flour?

6 Answers

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  • Anonymous
    4 months ago

    Self-rising has baking powder and salt plus more gluten. Cake flour has less protein content (for tender cakes).

  • 4 months ago

    Self-rising flour has baking powder added. Both are milled from soft wheat that is lower in protein and gluten.

  • 4 months ago

    cake flour is generally a lower gluten flour.

    Self rising is usually an all purpose flour with leavening added.

  • Lolly
    Lv 7
    4 months ago

    Cake flour is only flour, bleached and it's softer than regular flour. Self rising flour is regular flour with salt and baking powder added. It's used to make biscuits, mostly.

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  • Janet
    Lv 7
    4 months ago

    Self-rising flour has baking powder and salt already added to it. You wouldn't use it for bread, since bread uses yeast and not baking powder. And you would use self-rising flour when the recipe calls for it.

    Cake/pastry flour is low gluten, which means it doesn't create long gluten strands that would make the cake or pie dough become tough.  It would be most unsuitable for making bread because there would not be enough gluten stands to hold the cooked bread together well, seeing as it is full of all those little air pockets produced by the yeast.

  • 4 months ago

    Cake flour is a low gluten flour and is made from soft wheat flour while Self-rising flour is all-purpose flour that has baking powder and salt added.

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