Gluten Free Cake Flour Blend

1 lb

-17%

$13.99$16.95

Gluten Free Cake Flour Description

Our gluten-free cake flour blend was specifically created as a substitute measure for measure flour anywhere regular cake flour or our Original Blend is called for. Designed for customers who wanted to avoid citrus, pectin or added sugars.  

• POUR MORE EASILY! Don’t worry about batters thickening too fast. This flour allows extra time to work quick breads, biscuits, muffins, other pastries, baked goods & pancakes! Can be swapped out for our other flour blends in many recipes!

• CERTIFIED GLUTEN FREE FROM: Certified Non-GMO and GFCO certified gluten-free, CFF Top 9 Free From: wheat, dairy, fish, crustacean, peanut, tree nuts, soy, sesame, and egg. This mix contains no mustards or sulfites!. 

• KOSHER, VEGAN FRIENDLY & NOT BIOENGINEERED: Certified OU Parve and made without animal products or bioengineered ingredients.

• CELIAC FRIENDLY INGREDIENTS: Our Better Batter gluten free flour helps with the dietary requirements of celiac disease.

• OUR PROMISE: We will always be committed to high standards for quality, safety, and transparency. Our dedicated team will treat you kindly, the way we'd want to be treated!
  

 

Ingredients

White Rice Flour, Tapioca Starch, Brown Rice Flour,, Potato Starch, Potato Flour, Xanthan Gum

Baking Instructions for Easy GF Vanilla Cake

Servings 12| Prep Time 10 min | Cook Time 35 min 

INGREDIENTS

• 2 ¾ cups (330g) Better Batter Cake Flour

• 1 ⅔ cups (330g) granulated sugar

• 1 Tbsp (14g) baking powder

• ¾ tsp (4.5g) salt

• ¾ cup (170g) regular or df butter

• 3 large eggs OR ¾ cup (160g) aquafaba

• 1 cup (227g) regular or df milk

• 1 Tbsp (13g) vanilla extract

INSTRUCTIONS

PREHEAT oven to 350F. Grease & flour one 9x13 pan, two 9" round pans, or line 24 cupcake tins. 

MAKE DRY MIX. Sift together cake flour, sugar, baking powder and salt. 

MAKE WET MIX. Cream together softened butter,  eggs or aquafaba, and vanilla extract.

BLEND dry mix into wet mix until just combined, then beat on medium speed with electric mixer for 2 minutes, or whisk vigorously by hand for 3 minutes, until smooth.

POUR batter into prepared pans & bake in oven until surface is firm & springy, 25-35 minutes.

COOL CAKES IN PAN 10 minutes before inverting from pan onto a wire rack, if desired.

FINISH COOLING COMPLETELY before frosting, at least 45 more minutes.