The only problem with doing this is that Krusteaz is a mix, containing not just flour, but sugar and leavening agents as well. A straight replacement will give you a cake that rises more, is slightly sweeter, and may be crumbly, due to a reduced amount of flour.
If this isn't a big presentation deal, give it a shot and see what happens.Can I use krusteaz to replace flour on a recipe for whacky cake? If anyone knows I would like to also!?!?
WHY NOT GIVE IT A SHOT
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