On Wed, 19 Oct 2011 12:02:43 -0700, Ranee at Arabian Knits
> wrote:

>In article >,
> wrote:
>
>>
>> so how did I end up with so much cake flour!
>>
>> Not only do I have a lot of cake flour I have a lot of quick cooking
>> oats; so I am appealing to you creative bakers for any recipes that
>> would help me use these up before they get stale.
>> Oh, and I'm not looking to use them both in the same recipe.
>>
>> I have all the basic baking "stuff" and ingredients, nuts, chocolate
>> chips, extracts, baking soda and powder etc...
>
> I use cake flour or pastry flour for all my cakes, muffins, cookies,
>pie crusts, quick breads, etc. So, if you make any of those (even
>pancakes or waffles), use the cake flour in place of the AP. Also,
>brownies, cornbread, anything that isn't yeast risen and doesn't need
>all that gluten.
>
> I'd make the quick cooking oats into cookies or add it to breads.

Thank you, I was wondering if cake flour could be used in place of AP.
It's nice to know to not use it in yeast risen baking.

koko
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