It’s extremely convenient to have cake flour in a canister that already has everything you need including leavener. It makes gluten-free cake baking a breeze! Since this mix contains baking powder and baking soda, it is perfect for just about any cake recipe. It addresses the times you need an acidic ingredient as well. For example, when you use Dutch-processed cocoa, which is alkaline-based, you should use baking soda.
I have included two versions of this recipe. The first is what you can use in any recipe on this site calling for Self-Rising Flour Blend. The Pastry-Quality Flour version is perfect for chocolate or spiced recipes that are tan or brown in color. It is also ideal for traditional recipes calling for pastry flour. Use this mix to make light and high-rising cakes and cupcakes.
Typically, a gluten free pastry flour will only contain potato starch. Therefore, to lower the protein level I added just a bit of potato starch in this gluten free cake flour blend. I substituted a little of the potato starch for tapioca flour/starch (or cornstarch), which does not contain any protein at all.
The lower protein level provides a softer texturefor cakes, muffins, etc., compared to the chewiness you would want in 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 is a healthier choice and still makes a perfect gluten free cake flour blend. Regular (gluten-containing) cake flour contains 8% to 10% protein, versus5% to 8% in pastry flour. In gluten-free baking we need more than that.
Update: I have found that sorghum flour creates more of a crumb in cakes. If you wish cleaner cuts and fewer crumbs, substitute additional superfine rice flour for the sorghum flour or add additional oil.
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 improve gluten free baked goods. Its use improves texture and avoids any grittiness.Now, let them eat cake, that’s great!
Note: See some of the recipes on this site using this gluten-free self-rising flour blend at the bottom of this page.
You may find superfine white and brown rice flour at Vitacost.com. They carry Authentic Foods and Vitacost brands. The Vitacost brand is not as fine as Authentic Foods, but it does a great job and will save you money. 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, but not superfine. Better yet, use a mill grinder on the fine setting.
Carla’s Gluten Free Self-Rising Cake Flour Blend
5
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes approximately 3 cups
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:
- 2 cups superfine white rice flour (not regular rice flour)
- 3/4 cup potato starch
- 1/4 cup cornstarch (or tapioca)
- 2 teaspoons xanrthan gum
- 2 teaspoons gluten-free baking powder
- 1-1/2 teaspoons baking soda
- 1-1/4 cups superfine white rice flour (not regular rice flour)
- 3/4 cup potato starch (or cornstarch)
- 1/2 cup sorghum (or certified gluten-free oat flour)
- 1/4 cup superfine brown rice flour
- 1/4 cup tapioca flour (or cornstarch)
- 1-1/2 teaspoons baking soda
- 2 teaspoons gluten-free baking powder
- 2 teaspoons xanthan gum
For the Cake Flour Blend:
For Pastry-Quality Flour:
Instructions:
- Whisk together all of the ingredients or shake in a gallon-size resealable storage bag.
- Sift all of the ingredients 1 – 2 times. (Sifting makes baked goods lighter.)
- Sift the mix again when a recipe calls for sifting.
Tips
Sorghum and oat flour contain higher protein levels compared to rice flour. In addition, they both make baked goods tan in color. This is their purpose in creating a substitute for traditional pastry flour.
If using this flour blend to substitute regular all-purpose flour in a gluten recipe, I suggest baking it at 350°F, no matter the temperature called for in the recipe. You should also add 2 tablespoons in a 2-layer cake recipe.
If cakes fall, it is often a sign of too much leavener or under baking.
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Did you know?
Did you know that sorghum flour is digested slower than 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
VisitCarla’s Gluten Free Online Storefor ingredients you will need.
