Gluten Free Cake flour blend

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 Thanks all!


Amount Ingredient 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!

Comments (4)


I'm just getting into the GF process, and it's so confusing to me. Can't wait to give this a try! Can this be used as regular flour in a 'regular' recipe or does it need to be a GF recipe, specifically? Thanks so much for posting it!


As far as I've seen, it needs to be a gluten free recipe. They're often very different, for example my gluten free recipes normally call for 2-3 times more oil than non-GF. It takes a lot of diligence, practice, & research, but you'll get it!


good morning! with baking GF it's a lot about getting the wright feeling for the batter. I'm baking GF since 5years, but again had to change all my recipes after moving from a dry to a humid area a year ago. if you can find a cup to cup substitute flour sometimes it's enough to just use 1 more egg than the "normal" recipe calls for and to add e.g. 4tsp of milk instead of 2tsp.

it's a bit trial&error - but it's worth it. in the end, my clients, friends and neighbors don't taste any different any more ;-)


I am looking to make a Gluten Free Red velvet cake for my best friend for her baby shower. Any way you could send me your Red Velvet GF recipe?