So you want to make a gluten free cake but don't want it to turn out dry and cardboard-like? Yep, I have faced this dillemna many a times. After a lot of trial and error, I finally found the right combination.
Now don't be put off the long list of flours. Once you have them in your pantry, you will definitely be putting them to good use. You just have to go out and search for them! Most good health food stores will stock these flours so you shouldn't have trouble getting hold of them. Plus, you'll be so pleased with the result of your baked product, you simply won't mind going on a hunt for them. You may even find them online. Have a google.
Here is the mix I use. This combination comes to 3 cups of flour. I make a few batches and store it in an airtight container until I need it. Remember to mix the flours well.
125g (1 1/4Â cups) white rice flour
128g (3/4 cup) potato starch
64g (1/2 cup) sorghum flour
28g (1/4 cup) brown rice flour
28g (1/4 cup) tapioca flour
2 tsp xantham gum
2 tsp gluten free baking powder
My gluten free flour mix works really well with most baked goods, particularly muffins and cakes. You can confidently substitute it for regular flour in baked recipes that you try. Yay for that!
Get baking and let me know how you go.
T xx
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