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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.  

 

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