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