You can make your own blend of flours or ground nuts and flours. Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries.

Making focaccia bread offers up some opportunities to get creative, but the one ingredient you need to pay attention to is ...

than pastry flour. It also is almost always bleached, which lessens its ability to form gluten strands. It's good for exactly what it's named for — cake — as well as pastries. "There's not a ...

That's because cake flour has a lower protein content ... This kitchen staple breaks down gluten strands with its acidity, leaving behind a soft, moist tender cake. If you happen to have ...

This kitchen staple breaks down gluten strands with its acidity ... allowing for an even more delicate crumb. All-purpose flour can be substituted for cake flour. Although cake flour will create ...

the flours add goodness, flavour and texture to coatings, bakes and desserts. For baking, I use half nut flour and half gluten-free flour as the nut flours are quite substantial.