If you’re like me you love to bake cakes!
Here’s my flour formula for when I make gluten free cakes for clients, friends and family. It’s really easy to put together and you can make a big batch and store it in a bag or container in the cupboard.
You’ll need to sift the gluten free flour before adding it to a recipe to help aerate the batter and make the cake rise nice and fluffy.
I’ve given you both imperial and metric measurements. As I’ve said in my previous post Baking Cookware: Top 10 Must Haves for Professional Results you really should invest in a digital scale for best results in measuring ingredients for baking. But if you’re not there yet then go ahead and use cups and teaspoons. Just be sure to sift the flours before using.
You’ll notice that the following recipe replaces 1 cup of wheat cake flour with only 3/4 cups of gluten free cake flour mix. It’s okay, you’re not measuring wrong, it just works out that way when I convert from metric to imperial.
Gluten Free Cake Flour Mix
makes 3/4 cups, equal to 1 cup of wheat cake flour
1/4 cup tapioca starch 43 g
1/4 cup cornstarch 45 g
1/4 cup white rice flour 42 g
1/4 teaspoon guar gum or xanthan gum 1.25 g
Happy Cake Baking!
