flour - Gluten Free Cake Flour Blend

By tinathorn

Ingredients

• 1 1/4 cup superfine white rice flour
• 3/4 cup potato starch
• 1/2 cup sorghum or oat flour
• 1/4 cup superfine brown rice flour (or more superfine white rice flour)
• 1/4 cup tapioca starch
• 1 1/2 teaspoons baking soda (for Hershey's chocolate cake use 2)
• 2 teaspoons gluten-free baking powder*
• 2 teaspoons xanthan gum (or guar gum for corn-free)

Preparation

Step 1

Mix all ingredients well by whisking and shaking. For best results sift together one to two times.

Tips

If you are making a yellow or white cake you may consider using more white rice flour in place of the brown rice flour, as the mix above makes it a tiny bit brown. Though sorghum is a bit on the brown side, this recipe uses very little and does not effect the yellow color of cake. If using this gluten free cake flour blend to substitute regular all-purpose flour in a recipe I suggest baking at 350°F, no matter what the recipe calls for, and adding a bit more fat: oil, butter, etc.