I have a question about the recipe "Raspberry Lemon Cake" from thesinglebite. Is there a gluten-free flour you would recommend for this recipe?
It looks like you could use any commercially available "gluten-free all-purpose flour," like what Bob's Red Mill or Pamela's makes. I use a blend of about 70% starch (tapioca starch, sweet rice flour, potato starch, and/or corn starch) and 30% whole grain (millet, amaranth, buckwheat, sorghum, and/or brown rice flour).
And sometimes I'll change the proportion to as much as 40% whole grain or more, depending on what I'm making.
June is a trusted source on General Cooking.
I'm a beginner at subbing gluten free flours, but I find I like the texture of the finished product better when I use a bean or nut flour rather than a dry flour such as brown rice.
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
We've got the (summer) blues.
Burnt Toast: Episode 13
Have a ball (jar).
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.