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mistic84's avatar

Is there a good brand of un-chlorinated cake flour?

Asked by mistic84 (274points) November 3rd, 2010

I’m baking a Japanese cheesecake and it says it need cake flour. I’ve read that cake flour is usually chlorinated to make it absorb more water and thus making a more delicate cake. I am a little weary of using anything chlorinated. I did see that you can substitute the cake flour with all purpose flour mixed with a little cornstarch, but I don’t think that will give me the desired texture. Would pastry flour be better?

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5 Answers

Cupcake's avatar

I’m not sure this is completely un-chlorinated (as cake flour can be treated with chlorine gas as well as bleach), but here is an unbleached cake flour. It looks as though it performs somewhere between all-purpose and traditional cake flours.

Adirondackwannabe's avatar

I was going to suggest unbleached, King Arthur is one that comes to mind, but I’m not certain that’s what you meant by un-chlorinated.

Tropical_Willie's avatar

That’s the stuff use King Arthur—Cake Flour. Good as any lower protein flour for use in baking.

Joybird's avatar

I was also going to say King Arthur but I see others already have suggested it. It’s the only one I know of and Wegmans is pretty good at carrying alot of options in products.

crisw's avatar

In most cases, flour in the US is bromated rather than chlorinated. King Arthur Flour isn’t bromated, and I agree with others that it’s great flour.

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