Next time you're at the library, you might be interested in checking out Bette Hagman's "The Gluten-Free Gourmet" books. She has come up with quite a few gluten-free flour blends that are appropriate for different things. In my experience, there is no all purpose gluten free flour that works on everything. This is a good recipe, though.
Wow! I'm impressed. Thank you for your work. 10 stars for effort.
Would you say this measures cup for cup like flour?
I used this to replace the flour in my go to chocolate cake, and everybody loved it. It didn't have the typical starchy-ness of most gluten free products, tasted very similar to when I use normal flour. I made a single 2" layer and was able to cut it in half and fill and stack. It is the book cake in my photos. Also I used the same replacement for the cornbread I made. One guest thought it was the best cornbread he ever ate. The whole meal, chili, cornbread and cake was a huge success!
THANK GOODNESS SOMEBODY KNOWS SOMETHING! I have been all afternoon on google looking for recipe's and they all had about 5 different types of things to mix together! I'm so happy I found you! I called my local store just now and they have the xanthan gum....I was a little taken aback to hear them say it was $14.00! But, I'm gonna go get some and give it a try! I'll keep you posted on how the Red velvet cake I'm making turns out! ;)
Iam so happy to have found a flour substitute! Not only will this open up my ability to eat cakes and cookies again, but other foods as well. Thanks so much for sharing. Love making cakes and now at least I will be able to enjoy them again. Hugs to you!
ColdwinWPG is right, Bette Hageman is a god-send for those with Celiac disease or wheat allergies.
I have never made anything Gluten free, but a friend of mine needs Gluten free. Would 2 cups of flour = 2 cups of this mix?? Any help would be appreciated :) Thanks a bunch!
I have tested several GF custom flour blends lately and this one is the best. It is a great 1 for 1 substitute (by weight) for my regular cake flour. The only change in my recipes is that I increase the leavening slightly and whip the batter at a higher speed. This is also one of the lowest cost options I have found for mixing your own blend and subbing for cake flour. Winner!!
I agree with coldinWPG; I have currently 14 different tubs of gf flours which I combine depending on what I'm making. If you're a serious gf baker, I suggest you search the internet for one of the comprehensive guides to GF flours, their properties and best uses..then experiment like a maniac til you come up with your own ideal combinations for whatever things you generally make. It's time consuming and laborious but you get to eat lots of test stuff- some good, some absolutely disgusting...but what a journey! (But remember-gf is NOT just about the flour...you need to check and double check every other ingredient. And then be totally certain that none of your equipment is contaminated by your wheat cooking..cos that will make the flour issue a total farce.)
On the other hand- if you're a lazy-a**e and can't be bothered..then go buy Doves Farm or similar and stop moaning!
Cornflour and rice flour has zero flavour and zero nutrients; just very very fine powdery granules as do tapioca potato etc. But almond flour (or meal) will give you some body, flavour, nutrients, moisture and texture so try substituting 50/50 with that..? Also, I recommend investigating a substance called Expandex or Ultratex; it's modified tapioca starch and adding a small quantity to some cake recipes (just a couple tbs) moistens up the cake no end! And xanthum gum is a must...but sparingly. It will turn your cake to rubber if you are too generous...!
I've been doing this a long time in an exclusive gf kitchen and make wedding cakes etc that no-one even knows are gf... The hard part is making the decision whether to buy a packet of cake mix / flour...or be a pro. Over to you and good luck guys!!! :-)