I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
2 recipes
ingredients
- 709.77 ml brown rice flour (fine ground)
- 236.59 ml potato starch (not potato flour)
- 118.29 ml tapioca flour
- 6.16 ml guar gum or 6.16 ml xanthan gum
directions
- Sift ingredients together, combining thoroughly. Use in place of flour in cakes and other baked goods.
- Store in airtight container or ziploc bag in refrigerator.
Reviews
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Excellent mix! I use this mix for all of my baking, but I substitute the brown rice flour with white rice flour. I find that the baking is less grainy and lighter with the white rice flour. Most of my gluten eating family were pleasantly surprised by how "normal" the food tastes with this mix! Thanks for the recipe :)
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I absolutely LOVE this flour blend!! Thank you so much for sharing! I use the Superfine Brown or Superfine White Rice Flour that you can order from Authentic Foods online. I also use Expandex Tapioca Starch, which is also available online. Works great for GF Powdered Donuts (you can find the recipe on my blog: Adventures of a Gluten Free Mom). Thanks for sharing!!
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Tweaks
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Excellent mix! I use this mix for all of my baking, but I substitute the brown rice flour with white rice flour. I find that the baking is less grainy and lighter with the white rice flour. Most of my gluten eating family were pleasantly surprised by how "normal" the food tastes with this mix! Thanks for the recipe :)
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.