I enjoy baking gluten-free cakes with measure-for-measure flours from brands like King Arthur and Cup4Cup. These flours have earned a reputation for being easy to work with, as no conversions or ratio tweaks are required to mix ingredients to make the batter.
When making cakes, search for a blend with rice and tapioca flour or other soft starches and finely milled grains as the base, and avoid mixes that are coarser and milled from ingredients that give off distinct flavors.
The finish of the baked goodies is comparable to what you might make with traditional, gluten-full flour. As a result, professional and home bakers alike can create impressive treats that will leave dessert lovers satisfied.
Although it can work great in a hearty cookie recipe, Bob's Red Mill blend contains garbanzo bean and fava bean flour, and these can overpower the delicate taste of a cake and create a gritty texture.
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