The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flour for Eric Kayser's tart recipes

tuziksmith's picture

Flour for Eric Kayser's tart recipes


I am warming up to try some of Eric Kayser's recipes from his book Sweet and Savory Tarts. I noted that he primarily calls for cake flour. Has anyone tried baking his recipes with Pillsbury Cake Flour? It is bleached which makes me cringe right away. I was wondering if homemade cake flour makes a reasonable substitute. Any recipes that would approximate French cake flour? I was planning to use 3/4 cup KA AP and 1/4 cup corn or potato starch, but I know that KA AP is hard red spring wheat and higher in protein than French T055. Any suggestions? Should I try and find other unbleached AP flour instead of KA for Eric Kayser's recipes?

Don't be shy to come up with suggestions! :)) Your input will be greatly appreciated.

mrfrost's picture

King Arthur has just recently begun selling unbleached cake flour. I read it is beginning the show up in stores. Of course it can also be ordered directly from them.

saraugie's picture

Which I ordered two 3 lb. bags of yesterday.  It has a slightly higher protein level then their Queen Guinevere's bleached cake flour.  I've only been been cooking/baking a short time, however one of the recipes that I have repeatedly made is NY Style Crumb Cake which calls for cake flour.  I've only used QGBF ever, so I will have a accurate comparison . They will probably ship  tonight therefore I should have Sat or Mon. It will be baked into NYSCC, quickly, the day I receive it in fact ;>)

If anyone would care to know, I'll let you know what this amateur thinks.

tuziksmith's picture

I'd be very interested to know the result. Please keep me posted.

saraugie's picture

After I posted my last here I got the email:

Stay tuned



Subject: King Arthur Flour Shipping Confirmation 746094

        Date: March 25, 2010 3:24:52 PM HST

To: Steve Spiegel <>


King Arthur Flour

Items from your recent order have been shipped.

To contact us with any questions or concerns about your order, email us or call us at 1-800-827-6836.

The Employee-Owners of King Arthur Flour - The Baker's Catalogue

cookingetc's picture

I have had some success using specialized flour/mix. I found this great waffle and pancake mix online at and I tried using this mix for some fig bars but I think you could easily subsitute this flour mix in other recipes as well:

Fig Bars

The first day of spring greeted Kansas City with a raging snowstorm. Oh, what to do? Bella, the very hungry dog, and I decided to make a new recipe. We thought something with figs would help us think of warmer green places. So I made fig bars! I love figs; they are succulent and their texture is unmatched. They are a very rich and sweet, dare I say, decadent dessert bar. They freeze well too. I think you could easily substitute stawberry jam for the fig preserves.

Basic Preparation:

Preheat oven to 350 degrees. Bake on center rack. Spray an 11x11 square baking pan. Dust with granulated sugar or you can line the pan with parchment paper. Baking time: 14 to 16 minutes for the bottom crust and an additional 30 to 32 minutes to bake the bars.

Yield: 24 bars.

2 ¼ cups HFP Malted Vanilla Belgian Waffle and Pancake Mix

1 ¼ cups confectioner’s sugar

1 cup cold butter

1 cup chopped pecans

1 ten ounce jar fig preserves


Place mix and confectioner’s sugar in large bowl and stir. Cut 2 sticks of butter in tablespoon sized pieces and add to bowl. Using your fingers or a pastry cutter cut in the butter until the mixture is crumbly and holds together when squeezed. Transfer 1 ¼ cups of this mixture to another bowl, stir in the chopped pecans and set aside.

Press the remaining mixture into the bottom and slightly up the sides of the prepared pan. Bake 14 to 16 minutes. Remove from oven.

Spread warm crust with fig preserves. Spread the reserved topping over the fig preserves and pat to firm. Sprinkle with coarse sugar and return to oven. Bake until top is golden brown, approx. 30 minutes. Remove from oven and allow to cool completely. Then cut into 24 squares.


mrfrost's picture

Is it made with unbleached flour? That seems to be what is mainly desired here.

Ideally, I am not opposed to using bleached four, but some are.

Same with using baking powder made with aluminum, which this product does appear to use.

tuziksmith's picture

I called Giusto's flour and they said they are getting ready to launch their own site Once it's up and running, they'll offer their unbleached cake and pastry flour Golden Crescent which comes in both organic and non-organic varieties. It has 9% protein. I could order it from a local health food store, but they only special order 25 lb bags. I'll wait till I can order online to give this flour a try. The price for 5 lb unbleached non-organic Golden Crescent is $4.50 at their old website, and $9.50 for organic Golden Crescent. I like these prices better than KA $4.50 for a 2 lb box! But... I don't know if they'll have same prices on their own website or not.

saraugie's picture

This is for cake flour 5 LB $4.50 ?  As dedicated and loyal to KAF as I am their's more than double the price.  Hmmmm, and is Giusto's a consistently high quality and dependable brand for protein levels as KAF ?