Grant their wishes: 20% off $150+ with code GOGOGIFTS. Go, go, gifts » details
Enter code GOGOGIFTS at checkout. Offer valid through 11:59pm ET 12/11/16. U.S. only. Certain restrictions and exclusions apply.
🔕 🔔

My Basket ()

All questions

A question about a recipe: Raspberry Lemon Cake

4a793314 cc0d 11e5 95d7 3c15c2d2bb38  39 full

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 over 3 years ago
4 answers 815 views
Ad0d3623 a28a 4793 82a8 5f1ab0a2f633  dsc00426
added over 3 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 over 3 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

June is a trusted source on General Cooking.

added over 3 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.

D20ac87d a3f2 41c7 87f8 e62189c82843  2016 03 25 11 16 54
added over 3 years ago

Thank you!