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!
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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
- 3 c. superfine brown rice flour
- 3 c. white rice flour
- 1 1/2 c. arrowroot powder
- 1 1/2 c. potato starch
Instructions
- 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!
Carolee
April 23, 2018 at 10:47 amOh 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.
Kelly Smith
March 29, 2018 at 3:49 pmDo you need to add xanthan gum to this mix?
Cara
April 16, 2018 at 3:20 pmNo, just add per recipe needs.
Ali
July 17, 2018 at 9:34 amJust 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 pmHi, is it possible to use superfine white rice flour instead of the regular version your recipe calls for?
Mary
August 29, 2017 at 5:21 pmHi Cara,
I’m so excited to try this blend, just wondering by any chance if you the measurements by weight? Thank you!
Carolyn
August 25, 2017 at 10:07 pmWhat can I substitute potatoe starcb with?
★★★★
Cara
August 28, 2017 at 8:54 amTry arrowroot, corn, or tapioca
Ashley
July 12, 2017 at 7:01 amWould this be a good pastry mix for making donuts?
Thank you!
Cara
July 14, 2017 at 1:03 pmDefinitely!!
Christobel Ng
May 5, 2017 at 7:07 amdoes 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 amI 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
★★★★★
abe
February 16, 2017 at 9:49 pmI’m allergic to potatoes… what can I replace the potato starch with?
★★★
MrsC
March 4, 2017 at 1:17 pmYou could try tapioca flour (aka tapioca starch)
Ruth Hemingway
June 29, 2017 at 11:36 amcornstarch does the same thing as potato starch it is a thicker
Selah
October 25, 2016 at 1:46 amHi 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 amYou 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.
Todd
October 19, 2016 at 12:05 pmis there anything you can replace the arrowroot powder with?
Cara
October 24, 2016 at 10:26 pmTry another starch and you should be fine!
Amy huffman
May 27, 2016 at 8:32 amCara- 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 amBEST NEWS EVER! Thank you so much Amy, xo!
Beth E.
November 23, 2015 at 9:28 amWhere 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 pmI really like Authentic Foods gluten free flour BUT you can use Bob’s Red Mill and it will work just fine! xo