Believe it or not, you can skip the all-purpose flour entirely. Use cake flour or even pastry flour as your base. Just remember: cake flour has less protein, so your result will be more tender—like a cloud in pajamas.
For every one cup of cake or pastry flour, you need to add 1½ teaspoons of baking powder and ¼ teaspoon of salt. Stir it like you’re mixing a potion, because you basically are.
This substitute is a lifesaver if you’re out of all-purpose but have a bag of cake flour hiding in the back of your pantry, judging you silently. It works for pancakes, muffins, and even some quick breads.
