I have a question about the recipe "Raspberry Lemon Cake" from thesinglebite. Is there a gluten-free flour you would recommend for this recipe?
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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.
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That huge, crispy, flaky shell is worth it.
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