I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix

"A healthy, gluten-free cake flour mix. Substitute it for regular flour cup-for-cup in cake recipes and other baked goods (but not bread, which needs a different mixture). The ingredients are easily purchased online or in most healthfood stores."
 
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photo by a food.com user photo by a food.com user
Ready In:
10mins
Ingredients:
4
Yields:
2 recipes
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ingredients

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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.

Questions & Replies

  1. Mine did not turn out well. I made a banana bread with the mix and the bread did not rise. Can someone tell me what was wrong? Am i supposed to put in baking powder? The banana bread recipe called for GF yellow cake mix (store bought) and I instead use this cake mix given here.
     
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Reviews

  1. 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 :)
     
  2. The brown rice was too heavy for the white birthday cake recipe we used. Only the experienced gluten free people that generally avoid sugar liked the cake. I'm sure it would be great for snack cakes, chocolate etc just not anything you want to be light and airy.
     
  3. No offense to the author, but this recipe yields unacceptable results when used as a cake flour replacement in nearly all of my pastry recipes. Even with white rice flour, the product is grainy, and the crumb inconsistent.
     
  4. 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!!
     
  5. I love this. Though I don't need it I bake for someone who does, and when I use this flour instead of the kind you buy premixed the food is often mistaken for regular. Even after the realize it's gluten free. Thanks for the recipe What's Cooking?!
     
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Tweaks

  1. 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 :)
     
  2. I did not have brown rice flour or tapioca flour so I used white rice flour and cornstarch in place of the tapioca flour and my cupcakes turned out amazing. I could not even tell they were gluten free. I will try this sometime with the tapicoa flour.
     
  3. This flour mixture makes up wonderfully! I didn't have guar gum so I used xanthan gum instead. I made a devil's food cake mix with this and turned it into rocky road cake. This is an absolutely fantastic mix and well worth trying!!!
     

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.
 
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