You are viewing Allergic Living United States | Switch to Canada
Allergies, Asthma & Gluten-free

SIGN UP For Our Free e-Newsletter

Submit
Click To See Past Newsletters
Baking

Go-To Gluten-Free Flour Blends

Cake Flour Blend

When fluffy cakes and dainty cupcakes are on order, this flour blend is a miracle worker. Millet flour perfects the delicate crumb, arrowroot starch provides a light structure, and tapioca starch encourages a tender bite.

Makes 12 cups

Free of: gluten and all top allergens

Ingredients

  • 5 cups sorghum flour
  • 4 cups millet flour
  • 2 cups arrowroot starch
  • 1 cup tapioca starch
  • 2 tbsp xanthan or guar gum

Method

  1. Combine all ingredients, and use as a 1:1 replacement for flour or all-purpose gluten-free flour blends in cake recipes.

Laurie Sadowski is a gluten-free author, coach and baking expert. See her article “Flour Power” on the latest and best gluten-free baking secrets in the Fall 2013 edition of Allergic Living magazine. Laurie’s books include The Allergy-Free Cook Bakes Bread and The Allergy-Free Cook Bakes Cookies and Cakes. Visit her at www.theallergyfreecook.com and www.lauriesadowski.com.  

 

more recipes like this
back to previous page
Allergic Living acknowledges the assistance of the OMDC Magazine Fund, an initative of the Ontario Media Development Cooperation.