
Cake Flour vs. All-Purpose Flour: What's the Difference and Can …

Foodie Dan Pashman Cooks Up a New Pasta Shape + Rach's Easy Sala…

Style Pro Stacy London + Rach's Bacon and Beef Chili

B-L-T Burger Night + "The View" Host Sara Haines

Clinton Kelly's Connecticut Home Tour + His Recipe for Chicken &…

How to Make Tomato Pesto Bites | Easy No-Cook Appetizer | David …

My Teenager Seems So… Distant. When Should I Worry?

How to DIY a Wine Rack Using Common Hardware Store Items

11-Year-Old Cook Teaches You How to Make Her Easy Meatballs in T…

Youth Development Expert Answers Most-Asked Parenting Questions

How to Make Key Lime Pie Cookie Cups

How to Make Brie Bites | Easy Appetizer | David Burtka

How Do I Teach My Kids to Eat Healthier? They Only Want Junk Foo…

Doctor Weighs In on Screen Time + Offers an Alternative That's B…

How to Make Figs with Goat Cheese + Pink Peppercorn Honey | Easy…

How to Make Spicy, Sweet & Sour Egg Rolls and Hoisin-Peanut Dipp…

Rach's Chicken and Shrimp Penne + Dr. Will Li Shares The Latest …

How to Make Goan Chicken Chili Fry

Inspiring Sisters Help Ukrainian Refugees Find Affordable NYC Ho…

How to Make Vegetarian Black Bean Chile Rellenos | Rachael Ray
If you think all flours are created equal (a.k.a. you can use whichever kind is in your pantry for any given recipe), think again!
RELATED: Buddy Valastro’s Vanilla Cake
When one of our studio audience members named Antoinette asked "Cake Boss" Buddy Valastro about the differences between various flours, he laid down the baking law.
RELATED: Can You Substitute Oil for Butter In a Baking Recipe?
Q: What is the difference between different types of flour? - Antoinette
A: When you see "all-purpose," all-purpose is a bread flour as well. What happens is it’s refined a little bit differently, and a bread and an all-purpose flour has more gluten in it. So you would put a cake flour in a cake batter because it’s a smoother mouth feel. [Whereas] if you get a piece of bread, it’s more chewy -- that’s the gluten inside. So it [has] a higher protein level, which is really the difference. You should always [use the flour] that [the recipe] calls for, because there is a difference. Texturally, in your finished product, it makes a difference. - Buddy Valastro
72e14599b8c4c7d1d4851368eab18758