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.
- 1 1/4 cup _superfine_ white rice flour (I use Authentic Foods brand.)
- 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* (I use Rumford's.)
- 2 teaspoons xanthan gum (or guar gum for corn-free)
- Mix all ingredients well by whisking and shaking. For best results sift together one to two times.
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.
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: