Sifting flour

Q: Why do some recipes ask for the flour to be sifted? Do I need to always sift flour for better results?

A: Recipes usually ask for flour to be sifted for two main reasons:

1. If used in recipes that require lightness, like a sponge, the extra sifting aids (just a little) in the aeration of the flour and therefore the texture of the bake.

2. When sifted with other dry ingredient such as cocoa powder, baking powder or icing sugar ingredients to combine them evenly before adding to other ingredients.


Flour is generally sifted three times before packaging, so unless you can see visible lumps in your flour there is no need to sift it first before adding it to a mixture unless it is for these two reasons mentioned above.

Watch the video of Anneka's explanation below: