Stone Ground Cake Flour and Self Raising Flour
If you want to beef up your whole-grain consumption, we suggest substituting no more than one-fourth of the white flour that a recipe calls for with our whole-grain cake flour to start. You can work your way up to a third with the next batch, then half, then the whole deal!
For every cup of refined flour you replace with stone ground, you may need more water, depending on the other liquid ingredients within the recipe. Compared to all-purpose flour, whole grain flour makes baked goods denser and coarser in texture, so it’s worth starting gently and finding the balance to get the lightness you expect.
This way, you’ll get used to seeing how the flour reacts within the recipe and how you may want to adjust other ingredients to taste. You can get more creative as you try new ideas!