Shopping Cart
0 items

Shipping Costs

 

Cake Flour

Cake Flour
Click Image to Enlarge
Price: $6.98
Availability: In Stock
Product Number: 30005
View Product Label
Average Rating: 5 out of 5 Stars!

Available Options:
Size Selection:

LC Foods' Cake Flour is diabetic friendly, low carb, sugar free, high fiber and high protein. Ready to try your hand at baking some of your favorite recipes the low carb, and diabetic friendly way?  We also have some basic recipes to help you get started – brownies, muffins, cookies, graham crackers, cinnamon buns.  Use with our LC-Sweet® (or your sugar substitute), also available to help your baking needs LC-Milk® (or 0 carb heavy cream and water) and create great tasting treats that are low carb and diabetic friendly!  You can use LC-Flours® cup for cup as you would regular flours, but you want to be aware that additional hydration in your favorite recipes may be necessary due to the higher protein and fiber content of these flours.

LC-Foods® has 7 unique flour blends, all with a specific purpose in mind:

Flour #1 LC-Multi Grain Bread Flour® - This flour is used primarily for any yeast rise multi grain bread bake, like bread loaves & rolls. Can also be used with other leavening (baking soda, baking powder, eggs) for multi grain crackers etc.

Flour #2 LC-White Bread Flour® - This flour is used primarily for any yeast rise white style bread bake, like bread loaves & rolls. Can also be used with other leavening (baking soda, baking powder, eggs) for white flour based crackers etc.

Flour #3 LC-Pizza & Bagel Flour® - This flour is high gluten flour, and used with recipes calling for yeast and a high protein or high gluten type flour. Baked goods made with this flour will be more stretchable and a firmer structure. Used for making pizza, calzones, pizza rolls, bagels, and in part for bagel bread.

Flour #4 LC-Biscuit & Pie Crust Flour® - This flour can be called pastry flour, and is used for flaky pastries and bakes where recipes call for fats and shortening to be cut into the flour. Most pastry flour is worked with cold, and with cold ingredients to allow the cell structure to relax and come apart. This is a very low protein flour. Use this flour to make all kinds of flaky pastries, biscuits, crumbly crusts, pie crusts, biscuit cookies. Can also be added as part to make a baked item more crumbly.
 
Flour #5 LC-Cake Flour® - This flour is a lower protein structure flour required to make cakes, muffins and cupcakes. It is most like self rising flour, but without the baking powder or salt added. To make self rising flour, just add 1-1½ tsp baking powder + ¼-½ tsp salt for each 1 cup measure of the LC-Cake Flour®.
 
Flour #6 LC-Pan Bread Flour® - This flour is used to make quick breads. This flour rises with eggs, baking powders and baking sodas as leavening and is not used with yeast. This is the flour of choice when making sweet breads, or any bread with eggs in the batter as part of the leavening agent.

Flour #7 LC-Pasta Flour® - This flour is used to make pasta's of all types. Create low carb, high protein fettuccine, pasta noodles, egg noodles and spaghetti. Use a pasta machine to create your favorite types of pasta.

Cake Flour
Click Image to Enlarge
Cake Flour
Click Image to Enlarge
Cake Flour
Click Image to Enlarge
Cake Flour
Click Image to Enlarge
Cake Flour
Click Image to Enlarge
Cake Flour
Click Image to Enlarge
Cake Flour
Click Image to Enlarge
Reviews (2)