It’s been four years of this gluten free journey. FOUR. And the learning curve for this way of baking has been a great one. I’ve gone through so many different store-bought flour blends within this time and even found that creating my own gluten free flour blend works best. Just recently I really gave gluten free vegan yellow cupcakes a go and realized that my current blend just wouldn’t cut it. I needed something lighter, with the ability to create a fluffier and more tender bite. Thankfully I have learned a thing or 12 in the past 4 years and knew that it was time (FINALLY!) to make a light flour blend of my own. So without further ado, I bring to you the Fork & Beans Gluten Free Flour Blend for cakes (though this is not just for cakes, so keep reading!):
Have a cupcake, cake or muffin recipe and don’t want your gluten free flour blend to weigh it down? Give this Light Gluten Free Flour Blend a try! It gives the perfect texture for those baked good items that need special attention for a more delicate texture. Trust me, you will understand the difference once you take a bite!
- 3 c. superfine brown rice flour
- 3 c. white rice flour
- 1½ c. arrowroot powder
- 1½ c. potato starch
- Spoon out each flour/starch with a spoon. Level off with a knife.
- Place into a plastic baggie and shake well.
- Store in a dry, cool place. Will keep fresh for a month OR place in the fridge for up to 3 months.
Need more help with gluten free flours? Good, because I wrote THIS post to help you out just for that. Now get to making some gluten free vegan cakes!