Yes, But Not Much: Do Cake Flours Have Gluten?

January 13, 2026 •

3 min read

Fact: The key difference between cake flour and other varieties is its lower protein content, which directly impacts gluten formation. This means while cake flours have gluten, they produce a much softer texture than all-purpose flour.

Quick Summary

Cake flour is made from soft wheat and contains gluten, though at a lower percentage than all-purpose flour. Its low protein yields a fine, tender crumb, but it is not a gluten-free product and is unsafe for those with celiac disease or a gluten sensitivity.

Key Points

Gluten Presence: Cake flour contains gluten as it is derived from soft wheat.
Lower Protein Content: Its protein content (5-8%) is significantly lower than all-purpose flour (10-12%), leading to less gluten formation.
Tender Texture: The reduced gluten development helps achieve a delicate and tender cake crumb.
Not Gluten-Free: Cake flour is not gluten-free and should not be consumed by individuals with celiac disease or gluten sensitivity.
Homemade Alternative: A substitute can be made by replacing two tablespoons of all-purpose flour with cornstarch per cup.
Functional Properties: Bleaching can alter cake flour's starch and protein structure, improving moisture and sugar absorption.

The Science Behind Gluten in Flour

Gluten is a protein composite found in wheat flour, formed when glutenin and gliadin are mixed with water. This protein network provides structure to baked goods. Different flours have varying protein levels depending on the wheat used, with hard wheat (bread flour) being high in protein and soft wheat (cake flour) being low. Less protein means less gluten development, crucial for achieving a tender cake crumb. Mixing also influences gluten; vigorous mixing develops it, while gentle mixing promotes tenderness.

Cake Flour vs. All-Purpose Flour: The Gluten Difference

Cake flour and all-purpose flour differ significantly in their protein content and gluten potential. All-purpose flour, a mix of hard and soft wheat, has a moderate protein content (10–12%) suitable for various baking tasks. Cake flour, milled from soft wheat, has a lower protein content (5–8%), resulting in minimal gluten formation and a fine, delicate texture ideal for cakes. This low gluten prevents a tough texture, and the fine milling and often bleaching of cake flour further enhance tenderness and moisture absorption.

What About Gluten-Free Flours?

It's vital to understand that cake flour, despite its low gluten content, is not gluten-free and is unsafe for individuals with celiac disease or gluten sensitivity. These individuals require non-wheat based flours.

Common Gluten-Free Alternatives

A variety of non-wheat flours are suitable for gluten-free baking. These include buckwheat, amaranth, millet, and quinoa flours. Additionally, commercial all-purpose gluten-free blends from brands like Bob's Red Mill and King Arthur are available and often designed for cup-for-cup replacement of wheat flour.

Creating a Homemade Cake Flour Substitute

A substitute for cake flour can be created using all-purpose flour and cornstarch. Cornstarch helps reduce the overall protein content to better mimic cake flour. While helpful in some recipes, this substitute may not precisely replicate the results of professional cake flour.

To make this substitute:

Measure one cup of all-purpose flour.
Remove two tablespoons of all-purpose flour.
Replace the removed flour with two tablespoons of cornstarch.
Sift the mixture thoroughly to ensure even distribution and aeration.

Comparison of Flours: Gluten Content and Use

Understanding the differences in gluten content and application is key for bakers. A comparison of common flours:


Flour Type	Gluten Content (Approx.)	Made From	Best For	Texture	Unsuitable For
Cake Flour	5-8%	Soft wheat	Delicate cakes (e.g., sponge, chiffon), fluffy biscuits	Fine, light, and tender	Chewy breads, gluten-free baking
All-Purpose Flour	10-12%	Blend of hard and soft wheat	Versatile for cakes, cookies, and quick breads	Moderate density and chewiness	Very light cakes or very chewy bread
Bread Flour	12-15%	Hard wheat	Yeast breads, pizza dough	Chewy and elastic	Tender cakes or delicate pastries

Conclusion: Cake Flour and Gluten

Cake flour contains gluten as it is made from soft wheat. However, its lower protein content results in less gluten development compared to all-purpose or bread flour, which is beneficial for creating tender cakes. It is not suitable for gluten-free diets, requiring alternative flours.

For additional details on cake flour, refer to {Link: Bob's Red Mill website https://www.bobsredmill.com/articles/what-is-cake-flour}.

Frequently Asked Questions

No, cake flour is not safe for individuals with celiac disease or gluten sensitivity. As it comes from wheat, it contains gluten, even if at a lower level than other wheat flours. Certified gluten-free flours are necessary for a gluten-free diet.

Cake flour typically has 5-8% protein, while all-purpose flour is 10-12%. This means cake flour has about half the amount of gluten-forming proteins compared to all-purpose flour, resulting in a softer baked product.

A low gluten content is preferred for cakes to avoid a tough, chewy texture. Less gluten allows for a tender, delicate, and airy crumb, characteristic of good cakes.

Effective gluten-free alternatives include commercial gluten-free all-purpose blends or single flours like amaranth or quinoa. Some may require binders like xanthan gum to replicate gluten's structure.

Yes, a substitute for cake flour can be made at home. The common method is to replace two tablespoons of all-purpose flour with two tablespoons of cornstarch per cup of flour, followed by thorough sifting.

Bleaching, often applied to commercial cake flour, whitens it and weakens gluten proteins. It also modifies starches, allowing greater absorption of liquid and fat, beneficial for high-ratio cakes.

Pastry flour also has lower gluten (around 8-9%) than all-purpose flour. Made from soft wheat, it's suitable for delicate items like pie crusts, although it has slightly more gluten than cake flour.