This gluten-free cake flour blend is dead simple to make and works a treat for baking moist, fluffy gluten-free cakes. I use it in an adapted form as the basis for most of my gluten-free cake recipes. Its a simple blend, using just two main ingredients, with the addition of a binding agent and a raising agent, resulting in a gluten-free flour that you can rely on to turn out delicious cakes every time.
So, this post is just a short one.
I’ve been testing vegan egg alternatives for baking and was planning to report on those this week, but its turning into a mega-post, so I’ve switched up my content schedule and thought that today I’d share my absolute go-to gluten-free cake flour blend instead.
In my beginner’s guide to gluten-free flour, you can see the basis of this blend, with a lot more information about why it works, and how to substitute different flours or binding agents, to make the blend truly your own. If you’re looking for an easy, hassle-free, no-thinking-required flour blend for gluten-free cakes though, this is the one for you.
A great way to play with this basic blend is to change out the ground almonds for an alternative like ground walnuts, ground hazelnuts or ground peanuts.
For those with nut allergies, try replacing the ground almonds with ground sunflower seeds or quinoa flour. I’ve yet to develop a recipe with these flour alternatives, but I’m planning another post soon, testing a bunch of nut-free gluten-free flours.
Another way to shake up this blend is to swap out the rice flour for a different starchy gluten-free flour alternative. Take a look at my guide to gluten-free flours for more inspiration.
This post isn’t so much a ‘recipe’ as a formula. I often mix up a batch to use over a couple of weeks – store in an airtight container and sift again when it comes to using the blend in a cake. The trick with gluten-free cakes is to get plenty of air into the mixture – when creaming together your ingredients, make sure to whip with an electric hand whisk for a minimum of 2-3 minutes, sift in your flour blend and then gently fold, in a large soft motion.
This recipe makes around 400g total of the gluten-free cake flour blend. You should be able to swap this blend 1:1 in any cake recipes that call for self-raising flour. For recipes calling for plain flour, either omit the baking powder and salt in the blend or omit the raising agent (usually baking powder) in the recipe.
You should be able to find most of the ingredients for this recipe in big supermarkets nowadays, or in your local health-food store, but if you’re struggling to locate them, they’re all available on Amazon (you can get the links in my Amazon shop).
The only somewhat unusual ingredient is xanthan gum, though most shops do sell this now. Xanthan gum acts as a binding agent in gluten free baking, and you can find out more about it in my post about xanthan gum and other gluten-free binding agents.
Gluten-free cake flour blend
- Kitchen scale
- 300 g Ground rice
- 200 g Ground almonds
- 2 tsp. Xanthan gum gluten free
- 2 tsp. Baking powder gluten free
- 0.5 tsp. Salt
- First, weigh out the ground rice and ground almonds, using a digital scale for accuracy
- Place a large sieve over a mixing bowl, and add in the ground rice and ground almonds
- Using a teaspoon and half-teaspoon measure, measure out the xanthan gum, baking powder, and salt, leveling off the teaspoon measure so that no extra powder is added
- Sift all the ingredients into your mixing bowl, then stir thoroughly to combine
- Store the blend in an airtight container, in the cupboard, for no longer than a few weeks. Make sure to shake the container well before use, to re-mix any settled ingredients and re-weigh and re-sift the flour, according to recipe instructions, when it is used
- This blend should work 1:1 in cake recipes calling for self-raising flour. For recipes calling for plain flour, either omit the baking powder and salt in the blend, or omit the raising agent (usually baking powder) in the recipe.