Can I use White Whole Wheat Flour with Cornstarch instead of Cake Flour in Biscuits?

Adds a slight nuttiness and denser texture, but cornstarch helps maintain tenderness. Use a ratio of 1 cup white whole wheat flour minus 2 tablespoons, plus 2 tablespoons cornstarch.

Best Cake Flour Substitute in Biscuits

5 tested options with exact ratios, science-backed explanations, and tips for success.

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Quick Answer

The best substitute for Cake Flour in Biscuits is All-Purpose Flour with Cornstarch because it closely mimics the lower protein content of cake flour, resulting in tender, flaky biscuits without becoming tough.

Top 5 Cake Flour Substitutes for Biscuits

Substitute	Ratio	Notes	Dietary
⭐ All-Purpose Flour with Cornstarch (Best)	1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch	Produces tender biscuits with a light crumb similar to cake flour.	Vegan Dairy-Free Nut-Free Fat-Free
Pastry Flour	1:1 by volume	Closely matches cake flour’s protein content, yielding tender biscuits with good rise.	Vegan Dairy-Free Nut-Free Fat-Free
Sifted All-Purpose Flour	1 cup sifted all-purpose flour	Sifting aerates the flour, slightly lightening the texture but does not reduce protein content significantly.	Vegan Dairy-Free Nut-Free Fat-Free
White Whole Wheat Flour with Cornstarch	1 cup white whole wheat flour minus 2 tablespoons, plus 2 tablespoons cornstarch	Adds a slight nuttiness and denser texture, but cornstarch helps maintain tenderness.	Vegan Dairy-Free Nut-Free Fat-Free
Gluten-Free Flour Blend for Tender Baking	1:1 by volume	Use a blend specifically formulated for tender baked goods to avoid dryness and crumbliness.	Vegan Gluten-Free Dairy-Free Nut-Free Fat-Free

Detailed Guide: Each Cake Flour Substitute in Biscuits

All-Purpose Flour with Cornstarch (Best Option)

1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch

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Quick tip: Produces tender biscuits with a light crumb similar to cake flour.

Cake flour has a lower protein content (around 7-8%) compared to all-purpose flour (10-12%). Adding cornstarch dilutes the protein in all-purpose flour, reducing gluten formation and mimicking cake flour’s softness. This is critical for biscuits to remain tender and flaky rather than tough.

To use this substitute successfully, sift the all-purpose flour and cornstarch together to ensure even distribution. Avoid overmixing the dough to prevent gluten development.

Compared to cake flour, biscuits made with this substitute will be slightly denser but maintain a soft, tender texture suitable for flaky biscuits.

Pastry Flour

1:1 by volume

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Quick tip: Closely matches cake flour’s protein content, yielding tender biscuits with good rise.

Pastry flour typically has a protein content between 8-9%, making it a good middle ground between cake and all-purpose flour. This protein level supports moderate gluten formation, which is ideal for biscuits that require some structure but remain tender.

Use pastry flour as a direct substitute without altering other ingredients. Handle dough gently to maintain tenderness.

Biscuits will have a slightly firmer texture than those made with cake flour but will still be soft and flaky.

Sifted All-Purpose Flour

1 cup sifted all-purpose flour

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Quick tip: Sifting aerates the flour, slightly lightening the texture but does not reduce protein content significantly.

While all-purpose flour has higher protein than cake flour, sifting can incorporate air and break up clumps, which helps produce a lighter biscuit crumb. However, the gluten content remains unchanged, so biscuits may be a bit chewier.

Use gentle mixing techniques and avoid overworking the dough to minimize toughness.

Final biscuits will be less tender and flaky compared to those made with cake flour but still acceptable in texture.

White Whole Wheat Flour with Cornstarch

1 cup white whole wheat flour minus 2 tablespoons, plus 2 tablespoons cornstarch

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Quick tip: Adds a slight nuttiness and denser texture, but cornstarch helps maintain tenderness.

White whole wheat flour contains more protein and bran than cake flour, which can make biscuits denser and less tender. Adding cornstarch reduces protein concentration, helping to soften the texture.

Mix thoroughly and avoid overworking the dough to prevent toughness. Expect a slightly heartier flavor.

Biscuits will be more rustic and slightly denser than with cake flour, but still tender enough for a pleasant biscuit experience.

Gluten-Free Flour Blend for Tender Baking

1:1 by volume

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Quick tip: Use a blend specifically formulated for tender baked goods to avoid dryness and crumbliness.

Specialized gluten-free blends often contain a mix of rice flour, tapioca starch, and potato starch to mimic the texture of cake flour. These blends provide tenderness and moisture retention necessary for biscuits.

Add xanthan gum or another binder if the recipe does not already include it to improve structure. Handle dough gently.

Biscuits will be slightly different in texture but can be soft and tender if the blend is appropriate.

Vegan Cake Flour Substitutes for Biscuits

Full Vegan guide →

All-Purpose Flour with Cornstarch

Ratio: 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch

Produces tender biscuits with a light crumb similar to cake flour.

Pastry Flour

Ratio: 1:1 by volume

Closely matches cake flour’s protein content, yielding tender biscuits with good rise.

Sifted All-Purpose Flour

Ratio: 1 cup sifted all-purpose flour

Sifting aerates the flour, slightly lightening the texture but does not reduce protein content significantly.

White Whole Wheat Flour with Cornstarch

Ratio: 1 cup white whole wheat flour minus 2 tablespoons, plus 2 tablespoons cornstarch

Adds a slight nuttiness and denser texture, but cornstarch helps maintain tenderness.

Gluten-Free Flour Blend for Tender Baking

Ratio: 1:1 by volume

Use a blend specifically formulated for tender baked goods to avoid dryness and crumbliness.

Gluten-Free Cake Flour Substitutes for Biscuits

Full Gluten-Free guide →

Gluten-Free Flour Blend for Tender Baking

Ratio: 1:1 by volume

Use a blend specifically formulated for tender baked goods to avoid dryness and crumbliness.

Dairy-Free Cake Flour Substitutes for Biscuits

Full Dairy-Free guide →

All-Purpose Flour with Cornstarch

Ratio: 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch

Produces tender biscuits with a light crumb similar to cake flour.

Pastry Flour

Ratio: 1:1 by volume

Closely matches cake flour’s protein content, yielding tender biscuits with good rise.

Sifted All-Purpose Flour

Ratio: 1 cup sifted all-purpose flour

Sifting aerates the flour, slightly lightening the texture but does not reduce protein content significantly.

White Whole Wheat Flour with Cornstarch

Ratio: 1 cup white whole wheat flour minus 2 tablespoons, plus 2 tablespoons cornstarch

Adds a slight nuttiness and denser texture, but cornstarch helps maintain tenderness.

Gluten-Free Flour Blend for Tender Baking

Ratio: 1:1 by volume

Use a blend specifically formulated for tender baked goods to avoid dryness and crumbliness.

❌ What NOT to Use as a Cake Flour Substitute in Biscuits

Bread Flour

Bread flour has a high protein content which develops more gluten, making biscuits dense and chewy rather than tender and flaky. This is undesirable in biscuits where a soft crumb is preferred.

Self-Rising Flour

Self-rising flour contains added leavening and salt, which can throw off the biscuit recipe’s balance, leading to unpredictable rise and flavor. It also has a higher protein content than cake flour, affecting texture.

Gluten-Free Flour Blends (generic)

Generic gluten-free flour blends often lack the fine texture and protein structure to replicate cake flour’s delicate crumb in biscuits, resulting in crumbly or dry biscuits unless specifically formulated for tender baked goods.

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