When a recipe calls for cake flour, it is best to use cake flour but be sure it does not contain leavening. You can substitute bleached all purpose flour: for 1 cup of cake flour use 3/4 cup bleached all purpose flour plus 2 tablespoons corn starch. For pie crust, pastry or bleached all purpose makes the most tender crusts. A national brand bread flour is usually best for bread but a strong (high protein) all purpose flour gives very similar results.
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