Comments on: Cake Flour Substitute

By: Carolyn Shealy Freligh

Carolyn Shealy Freligh — Tue, 23 Dec 2025 13:52:45 +0000

I used this recipe for lemon meringue pie and it worked beautifully! Thank you!

By: Mollie

Mollie — Sun, 21 Dec 2025 20:10:37 +0000

So helpful ,I’ve been using a small amount of cornstarch swapped with plain flour in my chocolate chips,only like I tablespoon and it has made them beautiful and chewy on the inside . But thank you for including the cake version of this . I’m about to make the red velvet cake.fingers crossed

By: Lexi @ Sally's Baking

Lexi @ Sally's Baking — Mon, 08 Dec 2025 14:37:16 +0000

In reply to Malay. Hi Malay, 2 Tablespoons is correct. Was it sifted well enough together with the flour?

By: Malay

Malay — Mon, 08 Dec 2025 04:48:04 +0000

I tried it and my pound cake ended up tasting like corn bread. It’s still delicious but has a little grit to it from the corn starch. Should it be 2 teaspoons? Thanks!

By: Jillian

Jillian — Sun, 09 Nov 2025 13:33:12 +0000

Thank you for sharing!! I did this and then used your white cake recipe with butter cream frosting and it was so good!! Thank you for sharing!!

By: Jillian

Jillian — Sun, 09 Nov 2025 10:25:51 +0000

Thank you for sharing!! I did this and then used your white cake recipe with butter cream frosting and it was so good!! Thank you for sharing!!

By: Zee

Zee — Sun, 19 Oct 2025 03:46:58 +0000

In reply to Angie. Hi Angie! Just by common sense: If it is a 1 to 1 replacement, then it is probably made to replace AP flour and has similar protein content, or similar structural stuff, just not in the form of specifically gluten. If it were me, I would add the corn starch. Just a thought!

By: Trina @ Sally's Baking

Trina @ Sally's Baking — Tue, 07 Oct 2025 17:28:57 +0000

In reply to Angie. Hi Angie, we haven’t tested making a gluten free cake flour substitute, but if you try it, let us know how it goes!