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.
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.
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 cup superfine white rice flour (_not regular_ - 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 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)
- Mix all ingredients well by whisking in a bowl or shaking in a zipper storage bag.
- 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 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.