• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Fork and Beans

Making food fun for the family

  • HOME
  • ABOUT
    • Privacy Policy
  • RECIPES
    • Specialized Diets
    • Breakfast
    • Kid Lunchbox
    • Dinner Ideas
    • Snacks for Kids
    • Desserts
    • Drinks
    • Candy/Candy Bars
    • Copycat Snacks
    • Sauces/Spreads
    • Gluten Free Bread
    • Baking 101
  • Holidays
    • Halloween
    • Thanksgiving | Fall
    • Christmas
    • Hanukkah
    • Valentine’s
    • St. Paddy’s Day
    • Groundhog Day
    • April Fools
    • Easter | Spring
    • Earth Day
    • Cinco de Mayo
    • Mother’s Day
    • July 4th | Summer
    • Birthday Ideas
  • Crafts | Activities
  • My Cookbook

Gluten Free Flour Blend for Cakes

November 18, 2015 by Cara

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!): 

Fork & Beans' Light Gluten Free Flour Blend

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! 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Light Gluten Free Flour Blend

★★★★ 4 from 3 reviews
  • Author: Fork & Beans
  • Yield: 9 cups of flour blend 1x
Print Recipe
Pin Recipe

Description

This is my go-to flour blend when I want to make cakes, cupcakes, muffins, or any baked good that requires a delicate texture and lighter bite.


Ingredients

Scale
  • 3 c. superfine brown rice flour
  • 3 c. white rice flour
  • 1 1/2 c. arrowroot powder
  • 1 1/2 c. potato starch

Instructions

  1. Spoon out each flour/starch with a spoon. Level off with a knife.
  2. Place into a plastic baggie and shake well.
  3. Store in a dry, cool place. Will keep fresh for a month OR place in the fridge for up to 3 months.

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

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!

YOU ALSO MIGHT LIKE:

  • Gluten Free Vegan Funfetti CupcakesGluten Free Vegan Funfetti Cupcakes
  • Guide to Gluten-Free FloursGuide to Gluten-Free Flours
  • Gluten Free Vegan Yellow CakeGluten Free Vegan Yellow Cake
  • The Best Gluten-Free Flour BlendThe Best Gluten-Free Flour Blend

Filed Under: Baking 101, Fresh Out of the Oven, Gluten-Free

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Turkey Guacamole Dip
Next Post: Scarecrow Cupcakes »

Reader Interactions

Comments

  1. Carolee

    April 23, 2018 at 10:47 am

    Oh my. I’ve just created a disaster of a cake for my 3 year old granddaughter’s birthday! Her mommy is GF and I wanted her to enjoy the cake with all the rest of us.
    I used basic GF flour not knowing that it would not work. The box said use like regular flour.

    Now I know what to do next cake. For now I will have to go to the bakery for a cake instead of having a yummy from scratch one.

    Thanks for this recipe.

  2. Kelly Smith

    March 29, 2018 at 3:49 pm

    Do you need to add xanthan gum to this mix?

    • Cara

      April 16, 2018 at 3:20 pm

      No, just add per recipe needs.

      • Ali

        July 17, 2018 at 9:34 am

        Just to clarify… I can substitute this blend for the same measure of “all purpose flour” in any standard cake recipe?

      • Leandra

        February 15, 2019 at 2:11 pm

        Hi, is it possible to use superfine white rice flour instead of the regular version your recipe calls for?

  3. Mary

    August 29, 2017 at 5:21 pm

    Hi Cara,

    I’m so excited to try this blend, just wondering by any chance if you the measurements by weight? Thank you!

  4. Carolyn

    August 25, 2017 at 10:07 pm

    What can I substitute potatoe starcb with?

    ★★★★

    • Cara

      August 28, 2017 at 8:54 am

      Try arrowroot, corn, or tapioca

  5. Ashley

    July 12, 2017 at 7:01 am

    Would this be a good pastry mix for making donuts?

    Thank you!

    • Cara

      July 14, 2017 at 1:03 pm

      Definitely!!

  6. Christobel Ng

    May 5, 2017 at 7:07 am

    does this work for your pancake recipe..ie use this light flour instead of the all purpose flour

    • Ruth Hemingway

      June 29, 2017 at 11:44 am

      I Don’t use either I use King Authors Gluten Free Baking Mix I put Peter Pan Natural Peanut Butter 1 Tablespoon this Peanut Butter does not Have any heavy Syrup, or Fructose Creamy Honey Roasted Yellow Top & Yellow Label, you can use either water or milk I do not use eggs the recipe is on the box but I do my own thing

      ★★★★★

  7. abe

    February 16, 2017 at 9:49 pm

    I’m allergic to potatoes… what can I replace the potato starch with?

    ★★★

    • MrsC

      March 4, 2017 at 1:17 pm

      You could try tapioca flour (aka tapioca starch)

    • Ruth Hemingway

      June 29, 2017 at 11:36 am

      cornstarch does the same thing as potato starch it is a thicker

  8. Selah

    October 25, 2016 at 1:46 am

    Hi there, I’m just wondering if I could use something instead of the white rice flour? I’d prefer not to use a flour that has been as refined. Thanks! 🙂

    • Cara

      October 26, 2016 at 11:56 am

      You can always use a different flour however you will change the texture for light, fluffy cakes. This blend was specifically created for it’s texture. There is a link in this post that you can click on that will help guide you on creating your own flour blend.

  9. Todd

    October 19, 2016 at 12:05 pm

    is there anything you can replace the arrowroot powder with?

    • Cara

      October 24, 2016 at 10:26 pm

      Try another starch and you should be fine!

  10. Amy huffman

    May 27, 2016 at 8:32 am

    Cara- I just want to let you know how unbelievably excited I am that I found this recipe!!! I am a professional pastry chef in Colorado (where there are more GF people than anywhere else I’ve ever cooked….) and have been battling creating or finding a blend that doesn’t overwhelm the flavors of the cakes & doughs I work so hard to create. Well, I’m 110% satisfied with your recipe!!! I gave my hubby a GF red velvet to try and didn’t tell him it was in fact GF and he said “this is literally the best Red Velvet I’ve ever had….” YAY!!!!! Thank you so much from the bottom of my sugary little heart!! 😀

    • Cara

      May 31, 2016 at 9:48 am

      BEST NEWS EVER! Thank you so much Amy, xo!

  11. Beth E.

    November 23, 2015 at 9:28 am

    Where did you find the superfine brown rice flour? I usually make my own with brown rice and my Vitamix, but I’m not sure it would be “superfine.”

    • Cara

      November 23, 2015 at 5:07 pm

      I really like Authentic Foods gluten free flour BUT you can use Bob’s Red Mill and it will work just fine! xo

Trackbacks

  1. Sourdough English Muffins – The Country Vegan says:
    April 30, 2017 at 1:38 pm

    […] The third time I tried, yesterday, was the charm. I used a rice flour based gluten free mix (try this one) and it turned out perfectly. It had a nice low rise and wasn’t too sour. I made a loaf […]

  2. Bowl Pumpkin Cake | says:
    November 16, 2016 at 11:23 am

    […] fluffier texture that’s ideal in this cake. *For the gluten free blend in this recipe I used Fork and Bean’s Light GF blend, but I would think Bob’s Red Mill 1:1 GF Baking Blendand my DIY Gluten Free Blend would work […]

  3. 1-Bowl Pumpkin Cake (Vegan + GF) – Sozdaj Blog says:
    October 17, 2016 at 3:26 am

    […] fluffier texture that is ultimate on this cake.*For the gluten free mix on this recipe I used Fork and Bean’s Light GF blend, however I’d assume Bob’s Red Mill 1:1 GF Baking Blend and my DIY Gluten Free Blend […]

  4. 1-Bowl Pumpkin Cake (Vegan + GF) - Health & Life Buzz says:
    October 16, 2016 at 5:51 am

    […] fluffier texture that’s ideal in this cake.*For the gluten free blend in this recipe I used Fork and Bean’s Light GF blend, but I would think Bob’s Red Mill 1:1 GF Baking Blend and my DIY Gluten Free Blend would work […]

  5. Vegan Gluten Free Pumpkin Cake | Minimalist Baker Recipes says:
    October 16, 2016 at 5:00 am

    […] drier, fluffier texture that's ideal in this cake.*For the gluten free blend in this recipe I used Fork and Bean's Light GF blend, but I would think Bob's Red Mill 1:1 GF Baking Blend and my DIY Gluten Free Blend would work well, […]

  6. The Finest Vegan Gluten Free Cornbread – Sozdaj Blog says:
    October 11, 2016 at 12:54 am

    […] the gluten free flour I attempted Fork and Bean’s Light Gluten Free Blend and liked it! Nevertheless, I am additionally fairly assured that the Bob’s Red Mill 1:1 GF […]

  7. The Best Vegan Gluten Free Cornbread - Health & Life Buzz says:
    October 10, 2016 at 5:20 am

    […] the gluten free flour I tried Fork and Bean’s Light Gluten Free Blend and loved it! However, I’m also pretty confident that the Bob’s Red Mill 1:1 GF Blend […]

  8. Vegan Gluten Free Cornbread | Minimalist Baker Recipes says:
    October 10, 2016 at 5:00 am

    […] *For the gluten free flour I tried Fork and Bean's Light Gluten Free Blend and loved it! However, I'm also pretty confident that the Bob's Red Mill 1:1 GF Blend would work […]

Primary Sidebar

Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

Footer

Featured On

Fork and Beans featured on WholeFoods Fork and Beans featured on VegNews Fork and Beans featured on Martha Stewart Fork and Beans featured on Super Simple Fork and Beans featured in FamilyFun Magazine Fork and Beans featured in Melissa & Doug Fork and Beans featured on Gluten Free & More Fork and Beans featured on Red Tricycle Cara Reed - Fork and Beans Page Street Publishing

Named One of the Best Kid/Gluten Free/Vegan Food Blogs By

Fork and Beans featured on Cool Mom Eats Fork and Beans featured on The Academy of Culinary Nutrition Fork and Beans featured on Feedspot Fork and Beans featured on Healthline
  • Work With Me!
  • Fork & Beans’ Sponsors
  • Privacy Policy

Copyright © 2023 · Foodie Pro & The Genesis Framework

Fork and Beans
  • HOME
  • ABOUT
    • Privacy Policy
    • Back
  • RECIPES
    • Specialized Diets
    • Breakfast
    • Kid Lunchbox
    • Dinner Ideas
    • Snacks for Kids
    • Desserts
    • Drinks
    • Candy/Candy Bars
    • Copycat Snacks
    • Sauces/Spreads
    • Gluten Free Bread
    • Baking 101
    • Back
  • Holidays
    • Halloween
    • Thanksgiving | Fall
    • Christmas
    • Hanukkah
    • Valentine’s
    • St. Paddy’s Day
    • Groundhog Day
    • April Fools
    • Easter | Spring
    • Earth Day
    • Cinco de Mayo
    • Mother’s Day
    • July 4th | Summer
    • Birthday Ideas
    • Back
  • Crafts | Activities
  • My Cookbook