This recipe is the result of much research and time. It’s the best flour blend I’ve found for gluten free cakes. If this recipe has helped you, let me know by liking my facebook page at www.facebook.com/phoenixcakes. Thanks all!
|1 C||brown rice flour|
|1/2 C||sorghum flour|
|1/2 C||buckwheat flour|
|1/2 C||tapioca starch|
|1/2 C||potato starch|
|1 3/4 tsp||xanthan gum or guar gum, or 50/50|
Whisk all together, then sift together. If you have a blender like a Vitamix or Blendtec that will finely grind flours, pour the flour blend into the blender, blend it finely, then sift together. Makes about 3 C. Can be doubled, tripled, whatever. Can be used cup for cup in any gluten-free recipe that calls for a GF flour blend (with gum in it). If the recipe calls for xanthan gum separately from the flour blend, don’t add the extra xanthan it calls for.
*Baker’s note: Most of these are Bob’s Red Mill brand flours, and should be easily found at a health food store in your area (the sorghum can be a little rare). You can always call them to locate a product near you, or buy online of course. Hope this recipe helps many, as it definitely would’ve helped me and saved me hours! I know it seems like a lot of different flours, but I’ve found that this mix gives the best balance of flavor and texture. You can make a bunch at a time, so once you do the initial work, it’s not that bad . I have a great GF Red Velvet scratch cake that uses this recipe. It’s amazing. Enjoy!