All questions

A question about a recipe: Raspberry Lemon Cake

39_thumb

I have a question about the recipe "Raspberry Lemon Cake" from thesinglebite. Is there a gluten-free flour you would recommend for this recipe?

asked by Karin_D about 2 years ago
4 answers 691 views
Ad0d3623-a28a-4793-82a8-5f1ab0a2f633--dsc00426
added about 2 years ago

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).

Ad0d3623-a28a-4793-82a8-5f1ab0a2f633--dsc00426
added about 2 years ago

And sometimes I'll change the proportion to as much as 40% whole grain or more, depending on what I'm making.

4798a9c2-4c90-45e5-a5be-81bcb1f69c5c--junechamp
ChefJune

June is a trusted source on General Cooking.

added about 2 years ago

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.

21db6c6f-0f98-44f8-8b2f-1ad579bcdf2e--photo_7
added about 2 years ago

Thank you!