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 when I’m 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 may 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.Please note that I prefer to add the Xanthan gum to each recipe I make. 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 you’re trying new recipes or converting favorite family recipes to gluten-free versions, I would 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 as necessary when you make it the next time.