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