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Gluten-Free Cake Flour Blend

Gluten-Free Cake Flour Blend - The low protein gluten-free flours and the high starch combination of this blend make gluten-free cakes, coffee cakes, muffins, quick bread and cookies perfectly airy, fluffy and light with a fine crumb and soft, tender texture.

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Gluten-Free Cake Flour Blend

A gluten-free cake flour blend that works flawlessly to make cakes and quick bread recipes airy, fluffy, and light!

Gluten-Free Cake Flour Blend

ABOUT THIS RECIPE (per serving)

Gluten Free
Servings:  12 Cups
AVG. Maker RATING: 
4.62 from 57 votes
Write a Recipe Review
Prep Time :15 minutes
Total Time :15 minutes
Course : Ingredient
Cuisine : American
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 110
Fat 0.4
Carbohydrates 25
Protein 0.6

Post Celiac Diagnosis

After my diagnosis with Celiac disease, I’ve needed to change many family cake-based recipes to eliminate the gluten in the wheat-based flour. I found that switching out cup-for-cup gluten-free flour replacements in many recipes resulted in poor results – and my compost bin filling up with less-than-perfect baked batches.

Most results were disastrous.

The textures ranged from gooey messes to grainy. Many of my experiments even produced an almost sand-like feel when eaten.

Yuck!

That being the case, they were nothing I cared to eat myself or, for that matter, to share with anyone.

I knew there had to be a way to find the right balance between gluten-free flour and gluten-free starch that would produce a lower protein flour blend that could substitute for a traditional cake flour... I Experimented again, and again, until I finally found success!

I Just Couldn't Do Without Having A Gluten-Free Cake Flour!

This cake flour blend came about after searching forever for a manufactured gluten-free cake flour substitute. I needed a gluten-free fill-in for my grandma’s traditional wheat-based cake flour.

So, I set to the task of learning more about gluten-free flour options. After weeks of research, I discovered that it IS possible to make a low-protein flour blend for making cakes and baked goods.

My gluten-free cake flour blend is the best for doing it!

Along the way, these discoveries paved the way for this recipe.

  • #1 – Cake flour is a fine-milled, delicate flour.
  • #2 – Wheat-based cake flour has a low protein content.

So, milling the flour finer, lighter, and softer makes baked goods light and airy. Then, using low protein flours results in cakes with a fine crumb, a good rise, and a super-tender texture. 

Knowing these two things was the key to making all the difference.

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The Properties of a Cake Flour Blend

Digging deeper into how to make a gluten-free cake flour blend, I looked at traditional wheat-based cake flour and how to mill it and make it.

Wheat-based cake flour is milled from soft wheat and contains the lowest amount of protein (5 to 8 percent) compared to other all-purpose wheat-based flour blends (10 to 13 percent).

There are two major soft wheat types:

The soft red winter type has a low protein content and is used as a blend in multipurpose flour for cakes, cookies, donuts, delicate pastries, crackers, and flatbreads.

Soft white, the second type, is low-protein wheat with high yields and produces lighter flour. This type of flour makes cakes, cookies, crackers, and pastries. It is also used in many Middle-Eastern-style flatbreads.

Knowing more about these types of flour gave me more clues…

Gluten-Free Flour Trials...

After playing around with many gluten-free flours and starches, here’s what I discovered:

  • Sweet white rice flour and brown rice flour needed to be blended in equal amounts.
  • Then, low protein gluten-free tapioca and potato starches were best for their (starchy) gelling properties.
  • The gelling noticeably affects how air bubbles are trapped in the starch during baking.
  • Using starches works well with the gum to balance and improve the batter’s consistency during mixing.
  • Starchy flours increase the crumb’s softness and control how the starch gels during baking.

PRO-TIP

You’ll want to sift the gluten-free cake flour blend three times before adding it to the wet ingredients, which helps to ensure that the cake bakes light and fluffy.

Why this gluten-free cake flour blend works...

The higher starch content helps prevent gluten-free baked cakes and quick bread from having that grainy texture you may notice in some recipes.

Finally, this blend’s low protein flour and high starch combination provide a perfect balance. They make gluten-free cakes, coffee cakes, muffins, quick bread, and cookies that are perfectly airy, fluffy, and light with a fine crumb and soft, tender texture.

The Result

A suitable cake flour replacement – and a gluten-free blend that works flawlessly to make many cakes and quick bread recipes similar in taste and texture to favorite cakes and other recipes you’ll remember from childhood.

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Gluten-Free Cake Flour Blend

Gluten-Free Cake Flour Blend

A gluten-free cake flour blend that works flawlessly to make cakes and quick bread recipes perfectly airy, fluffy and light!
Kymberley @GfreeDeliciously
4.62 from 57 votes
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 15 minutes
Total Time 15 minutes
Course Ingredient
Cuisine American
Servings 12 Cups
Calories 110 kcal

EQUIPMENT

  • Large bowl
  • whisk
  • 12 cup airtight storage container

INGREDIENTS
 
 

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INSTRUCTIONS
 

  • Combine all ingredients in a large bowl.
  • Whisk until combined.
  • Store in an air-tight container in a cool, dry cupboard until needed.

KITCHEN NOTES

I like to blend a large batch of this flour to keep in a canister in my pantry to save time. Use it for making cakes, cookies, muffins, and quick bread recipes.
Using equal parts of gluten-free flour and starch instead of exact measurements allows you to make as much or as little of the gluten-free cake flour blend as you want. If you don’t have a lot of storage space in your kitchen, you’ll find it easy to make 2 cups of cake flour for your recipe by combining 1/2 Cup of each part.
I prefer to add the Xanthan gum to each recipe. Every recipe has a unique composition of binding and structure requirements that are dependent upon the other ingredients included in the recipe. Most cakes will need only 1/2 to 1 teaspoon of Xanthan gum.
A good rule of thumb I follow is, to begin with, use 1/2 teaspoon of Xanthan gum for each 1 cup of Gluten-Free Cake Flour Blend used. Record your notes, then adjust your recipe the next time you make it.
When trying new recipes or converting favorite family recipes to gluten-free versions, I suggest experimenting with the amount of Xanthan gum you use to achieve your desired result. If the cake crumbles and falls apart easily, the recipe will require a little more. If the cake is too gooey, the amount you use will need to be less.

Nutrition

Calories: 110kcalCarbohydrates: 25gProtein: 0.6gFat: 0.4gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 187.5mgPotassium: 7.5mgFiber: 2.5gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 114.6mgIron: 1.6mg
Keyword flour, flour blend, gluten-free flour
Tried this recipe?Review it ! Or leave a comment. It’s super helpful for others and us!

Recipe Card powered by WP Recipe Maker 

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

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  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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