Gluten Free Cake Flour Blend

Carla’s Gluten Free Cake Flour Blend – Self-Rising

I use this gluten free cake flour blend for all of my cakes and muffins, now. Regular cake flour contains a little less protein than typical all-purpose flour and a tiny bit more than pastry flour. Therefore, in this gluten free cake flour blend, I suggest a couple of flours which contain about the same amount of protein as the other, sorghum and oat flour, depending upon the brand you use. My oat flour contains more protein than sorghum flour, and many individuals with celiac disease and gluten-intolerance cannot consume any oat flour, including gluten free oats. Other brands are the complete opposite. You should be able to use either, though I used sorghum for less protein.

Typically, a gluten free pastry flour will only contain potato starch, therefore, to lower the protein level I added just a bit in this gluten free cake flour blend, I substituted a little of the potato starch for tapioca flour/starch, which does not contain any protein at all. The lower protein level provides a softer texture for cakes, muffins, etc., compared to the chewiness you would want in a bread. A gluten-free pastry flour blend may only contain white rice flour, but with only an additional gram of protein, per serving, I found that adding a bit of brown rice flour a healthy choice, while still making a perfect gluten free cake flour blend. Regular gluten cake flour contains about 8% to 10% protein, versus 5% to 8% in pastry flour. In gluten-free baking we need more.

I’m sure it would be easy to find a gluten free recipe which calls for your typical rice flours. However, the use of superfine white and brown rice flours will improve gluten free baked goods. It’s use improves texture, and avoids any grittiness. Now, let them eat cake, that’s great!

Note: See all recipes on this site using this gluten free flour blend at the bottom of this page.

You may find superfine white and brown rice flour at Authentic Foods online. If you do not have access to purchasing online, or the funds, as it costs more than regular rice flour, you can try grinding regular rice flour in a coffee grinder which will make it fine, not superfine, or better yet a mill grinder on the fine setting.

Carla’s Gluten Free Cake Flour Blend

Rating: 51

Yield: Makes approximately 3 cups

Carla’s Gluten Free Cake Flour Blend

A self-rising gluten free cake flour blend recipe which is not gritty, and as close to the real thing as possible! Non gluten-free dieters cannot tell the difference.


  • 1 1/4 cups superfine white rice flour (not regular rice flour - I use Authentic Foods brand.)
  • 3/4 cup potato starch (or cornstarch)
  • 1/2 cup sorghum or oat flour (or more white rice flour for white and yellow cakes for true color)
  • 1/4 cup superfine brown rice flour (or more superfine white rice flour)
  • 1/4 cup tapioca flour (or cornstarch)
  • 1 1/2 teaspoons baking soda (for Hershey's chocolate cake use 2)
  • 2 teaspoons gluten-free baking powder* (I use Rumford's.)
  • 2 teaspoons xanthan gum (or guar gum for corn-free)


  1. Mix all ingredients well by whisking in a bowl or shaking in a zipper storage bag.
  2. For best results sift together one to two times. The more times you sift it, the lighter your baked goods. Sift when a regular (gluten) recipe calls for sifting.


If you are making a yellow or white cake you may consider using white rice flour in place of the brown rice flour, as the mix above makes it a tiny bit tan/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.

This blend is great for heavier cakes that need a lift, such as my Hershey's gluten free cake recipe. For other recipes not listed here, try lessening the amounts of baking soda and baking powder. Otherwise it creates a high dome.

*Gluten free brands of baking powder include Clabber Girl (not aluminum-free), Rumford's, and Davis. Featherweight brand is also gluten-free as well as corn-free.

Did you know?

Did you know that sorghum flour is digested slower then many other flours, making it a great choice for diabetics?


Recipes using Carla’s Gluten-Free Cake Flour Blend:

Gluten Free Hummingbird Cake Recipe with Smooth Cream Cheese Frosing

Apricot Cherry Gluten Free Streusel Coffee Cake Recipe (or Tart)

Gluten Free Pineapple Cherry Upside Down Dump Cake

Gluten-Free Chocolate Cake Recipe

Gluten-Free Banana Bread Recipe

Gluten-Free Zucchini Bread Recipe

Gluten-Free Pumpkin Bread Recipe

Gooey Gluten-Free Brownie Recipe: Sweetened with Brown Rice Syrup

Gluten-Free Yellow Cake Recipe

Gluten-Free Boston Cream Pie Recipe

Gluten-Free Coffee Cake Recipe

Gluten Free Cornbread

Corn Free Gluten Free Sweet Potato Spoon Bread

Gluten Free Cinnamon Banana Muffins

Gluten Free Cornbread – Cranberry Polenta Bread

Gluten Free Carrot Cake

Gluten Free Red Velvet Cake

Gluten Free Tiramisu Cake

Golden Gluten-Free Dairy-Free Bundt Cake

Gluten Free German Chocolate Cake

Gluten Free Sponge Cake

Gluten Free Sweet Potato Muffins

Gluten Free Twinkies


Visit Carla’s Gluten Free Online Store for ingredients you will need.

26 comments on “Carla’s Gluten Free Cake Flour Blend – Self-RisingAdd yours →

  1. Hi could you give any recommendations for a gluten free cake recipe (flour) that does not use rice flour. The child I am baking for has multiple allergies, gluten is only one of them. She is allergic to rice and nuts, I am having trouble finding any recipes that don’t contain either rice flour or a nut flour. Thanks in advance for your help.

  2. I have been making your oat bread regularly for the last month (it is the best GF bread we’ve ever eaten!) and would love to use all the leftover egg yolks to make your yellow cake. However, my son is allergic to Rice, what would you recommend as a substitution? We can’t do nuts either. So far he does well with Oats, tapioca, potato, sorghum, millet, buckwheat, amaranth, garbanzo flours

  3. Hi Carla,
    My sister recently was diagnosed diabetic. She craves bread but I believe most to be too high GL for her. Will the sorgum be the best flour choice? Or are there combinations that would be just as good?

    1. Kathy,

      Gluten free bread is not a smart choice for diabetics at all. If she wants to play it a little safer, almond flour is high in protein and will probably be best. Perhaps you can play around this recipe ( and lower the starch and increase the almond flour until it reaches safer carb levels for her.

      Another smart choice are breads on the market specifically made for a low-carb gluten-free diet. I have seen one online made predominantly of oat fiber. That would be her best bet, if she can tolerate gluten free oats. I didn’t check how safe the brand is, though. I am currently doing some research to locate some safe/uncontaminated oat fiber so that I can create a low-carb bread recipe.

      I hope this helps.


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