Thursday, September 13, 2012

Perfect Low-Cost GF Flour Substitute

This flour substitute recipe was passed on to me from a friend.  That's the perfect way to find a new recipe--your friends are tried and true and you know their recipes will be too.

This works cup for cup for any recipe you want to bake.  So for every 1 cup of flour, you use:


1/3 cup rice flour
1/3 cup brown rice flour
1/3 cup cornstarch {Argo is GF}
1 tsp unflavored gelatin
1 tsp xanthan gum

that little recipe is equal to every cup of flour that you would if you need 3 cups of flour, just multiply it by 3.   It's been used to make muffins, bread, cakes, and cupcakes--which all turn out perfect....much better than the GF mixes that stores sell.

Below is the recipe for Classic White Cake from Food Network if you'd like to try out this GF flour substitute.  No one will ever know!

Classic White Cake

  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 large egg whites (3/4 cup)
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper


The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.

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