Hi Patricia. You certainly could use bread flour in place of all purpose flour for a cracker...your crackers may be a bit sturdier and have more resistance when rolling out due to that higher level of gluten forming protein. Keep an eye on the dough and add a touch more liquid if it seems necessary. As far as using cake flour, while you could, your final cracker may be fairly delicate. Cake flour is lower in protein. Plus the additional starch in cake flour can make for a lighter texture and softer dough. We generally recommend using an All Purpose flour for crackers which falls right in the middle when it comes to protein level. Feel free to expriment though and once you find the perfect blend that gives you what you are looking for, bake on!

• Reply