Angela

March 17, 2015 at 3:11pm

I have to use the "store" brand cake flour due to my husband's corn allergy. How should I adjust the amount of flour I have to use to compensate for the lower protein content? Thanks!
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.