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.

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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.

Ingredients:

  • 1 1/4 cup superfine white rice flour (_not regular_ - I use Authentic Foods brand.)
  • 3/4 cup potato starch
  • 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 arrowroot starch/flour)
  • 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)

Instructions:

  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.

Tips

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.

http://glutenfreerecipebox.com/gluten-free-cake-flour-blend/

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 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. In collaboration with Massachusetts General Hospital, 50% of all proceeds are donated to their Center for Celiac Research and Treatment.

This entry was posted in Cake, Casein-Free, Corn-Free, Desserts, Gluten Free Flour Blends, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Gluten-Free Dairy-Free and Egg-Free Recipes, Gluten-Free Egg-Free Recipes, Gluten-Free Yeast-Free Recipes, Kids, Refined Sugar-Free, Soy-Free, Sugar-Free, Vegan Gluten Free Recipes, Vegetarian. Bookmark this blog post.

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

  1. Kaleena says:

    If I mix this mix leaving out the baking powder, soda and xanthan gum and then add those ingredients acocrding to what my non GF recipe suggests (I’ve substituted this blend for the AP flour) do you figure that could work in cakes or would it be better to mix the GF flour blend as stated and disregard the amounts of soda/BP in the non GF recipe? I hope my question makes sense?!

    Thank you so much for sharing this!!

  2. Yvette says:

    Hi Carla,

    I’m allergic to wheat and corn. I’ve noticed sourgum flour in a lot of recipes. I’m not sure what its made from. I know it wheat free but does it cantain corn or corn derivatives?

    • Hi Yvette,

      Sorghum is a grain. It is not related to wheat or corn. It is completely gluten-free. I hope this helps.

      Meanwhile, if you can purchase Authentic Foods “superfine” white and/or brown rice flour (available online and in my Store), I currently use my Gluten Free All Purpose Flour Blend Recipe + about 2 Tablespoons extra butter, oil or shortening in recipes. Here’s the link to that flour blend recipe: http://glutenfreerecipebox.com/gluten-free-all-purpose-flour-blend. You make the mix as instructed and then add additional fat to a regular, gluten recipe. It works about 95% of the time.

      Carla

  3. Janelle F. says:

    This is a nice blend! I’ve used it to make Carla’s banana bread & her carrot cake & both tasted wonderful!

  4. Rick says:

    Carla,

    I appreciate all the recipes. I used the cake flour recipe to make one of my favorite deserts. At first bite it tasted like I remember but it left an after taste. Any idea what I might have not done right?

    • Hi Rick,

      I have never had this flour blend be bitter. Your flour may be bad. I have kept brown rice flour too long, and it turns bitter. Check the expiration date on your flour. Also, brown rice flour, more than white rice flour should be refrigerated. Other than that, I would need to see the recipe. Why don’t you email it to me, with the instructions: http://glutenfreerecipebox.com/contact.

      Carla

  5. Claire says:

    Hi Carla – Thanks for sharing your recipe for the gluten-free cake flour blend. Can you include the weight measurements (grams) in each of the ingredient listed? That’ll be very helpful as I noticed that my own measurement per cup of flour by weight can differ from someone else’s drastically. Just want to make sure I get the same great result as yours. Thanks!

  6. Stephanie says:

    Hi Carla,
    Just wondering, when you substitute this for regular cake flour, do you still add baking powder or baking soda if called for in the recipe? Thanks! (I’m making a wedding cake for a friend and she’s gluten-free)

  7. Sonja says:

    Hi Carla,

    I am a 9 days into my family being gluten free and need to make a cake for my 5 years birthday. Is the GF Chocolate Cake grainy? or is it smooth? If I am unable to find the superfine rice flour how could I get the regular rice flour thinner? Any suggestions would be great!

    Thanks

  8. Shelley Walker says:

    Hi Carla,
    I made your gluten free sandwich bread using sorghum flour (son is allergic to oat) and replaced the potato starch(son allergic to potato) with arrowroot. Finally a wonderful bread. It did fall a little bit while cooling. Thank you so much! My son is also allergic to rice. Is there a good replacement for rice flour in your cake flour blend?

  9. Kelly says:

    This website is a Godsend! Thank you so much! I am new to gluten free and was so sad until I found your website. Now I can enjoy food again! Cake again! Pancakes again! etc. Thank you soooo very much! God bless you!

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