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Substitution For Cake Flour

cmom

By cmom
in Gluten-Free Recipes & Cooking Tips

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cmom Contributor
cmom
Posted

What should I use when converting a recipe if it calls for cake flour? Thanks!

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freeatlast Collaborator
freeatlast
Posted
  On 11/24/2010 at 8:56 PM, cmom said:

What should I use when converting a recipe if it calls for cake flour? Thanks!

Some people use Bette Hagman's Featherlite:

1 cup rice flour

1 cup potato starch (not flour)

1 cup tapioca starch/flour

1 Tbsp. potato flour (NOT potato starch)

I have seen the recipe with just the first three ingredients without the 1 T. potato flour.

Takala Enthusiast
Takala
Posted

And the Bette Hagman's works. Even if you don't have the potato flour.

You can also use 1/3 each proportion of rice flour, cornstarch, and tapioca.

But don't forget that you have to, in most recipes for things like cake, also add xanthan gum or guar gum to replace the sticky part that is normally done by the gluten.

It is usually about a teaspoon of xanthan gum to a cup of gluten-free flour.

Some of the commercial pre mixed gluten-free blends already have it, so you have to (let's chant it in unison, now) "read the label !"

Some types of gluten free flour subs such as almond meal or amaranth, when used with a high proportion of egg, don't call for this. Also if you make something just with tapioca, like that South American pan breads with the cheese and egg, it may not take it.

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