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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
4.60 from 50 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.

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


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!

Sometimes You Can't Do Without A Gluten-Free Cake Flour!

Sometimes, a recipe is made best by using a lower-protein gluten-free flour. One blended for making cakes and baked goods. My gluten-free cake flour blend is the best for doing it!

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.

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.


Simple and delicious gluten-free recipes, family-friendly meal ideas, healthy cooking, encouragement, and easy-to-implement lifestyle strategies to live fully nourished… Only from GfreeDeliciously!

The Properties of a Cake Flour Blend

Digging deeper into how to make a gluten-free cake flour blend, I began looking 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 for 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.


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.

Gluten-Free Cake Flour Blend

Gluten-Free Cake Flour Blend

Kymberley @GFreeDeliciously
A gluten-free cake flour blend that works flawlessly to make cakes and quick bread recipes perfectly airy, fluffy and light!
4.60 from 50 votes
Gluten Free
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


  • Large bowl
  • whisk
  • 12 cup airtight storage container


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


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 1/4 to 1/2 teaspoon of Xanthan gum.
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.
A good rule of thumb I follow is, to begin with, 1/2 teaspoon Xanthan gum for each 1 Cup of Gluten-Free Cake Flour Blend. Record your notes, then adjust your recipe when you make it the next time.


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!

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

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I'd love to hear your thoughts...

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Jane Baukham

Found this GF cake flour blend.❤️
Do you have a white/vanilla cake recipe ?

GF Newbie

I want to convert a brownie recipe to gf. It calls for both regular and cake flours. What is your recommendation on how to do this?

GF Newbie



I’m trying to access all the reviews, but all I see are about 10 questions…


If i am measuring by cups, what would the ratio here be?

Roslyn Graham

Hello! I’m not able to use potato starch, because our family has a nightshade intolerance. Do you have a suggestion to substitute? Double the tapioca flour? Sub Arrowroot flour?


In regards to this substitution of arrowroot for potato starch, what would the ratio be for adding the Xanthan gum?


For this recipe are you measuring out the same amount of grams for each flour? Thanks!


have you ever made these ahead and frozen with success?

Where there's a whisk, there's always a way to enjoy it gluten-free...

Kymberley @gfreedeliciously

Kymberley @gfreedeliciously

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!

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Meet Kymberley @gfreedeliciously
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I'm so happy you're here,

I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

Then, suddenly, everything I thought I knew about cooking and eating 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.

All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I make them with seasonal ingredients using whole foods. They’re dishes suitable for everyday life for all food lovers gathered at the same table.

Gfree cooking, health, and wellness ARE my life. And this little corner of the internet is where I share what I’ve learned – Where my passion IS to nourish everyday GfreeDeliciously!

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Simple and delicious gluten-free recipes, family-friendly meal ideas, healthy cooking, encouragement, and easy-to-implement lifestyle strategies to live fully nourished from the creator and publisher of GfreeDeliciously.com Kymberley Pekrul.


Simple and delicious gluten-free recipes, family-friendly meal ideas, healthy cooking, encouragement, and easy-to-implement lifestyle strategies to live fully nourished… Only from GfreeDeliciously!

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