If you are here, you are probably wondering how to convert cake recipes into GLUTEN-FREE. In these last years baking, I developed a system to easily make this conversion.
This basic mix regards the conversion of simple wheat cake flour into a blend of three naturally gluten-free flours and starches. The ingredients are fine rice flour, potato starch and tapioca or corn starch.
Moreover, the possible addition of thickeners must be evaluated recipe by recipe and is not always necessary. This blend works well in every recipe that also involves eggs. For vegan recipes, you might need some binder, like psyllium husk.
So here’s the simple system to make the conversion:
- Take the whole weight of standard flour required, divide by 9 and multiply by 3 > use this weight of RICE FLOUR. 🍚
2. Once again, the whole weight of standard flour required, divide by 9 and multiply by 2 > use this weight of POTATO STARCH. 🥔
3. Likewise, take the whole weight of standard flour required, divide by 9 > use this weight of TAPIOCA OR CORN STARCH. 🌽
100 g of wheat flour = 67 g RICE FLOUR + 22 g POTATO STARCH + 11 g CORN STARCH
Can I use cups and still convert cake recipes into gluten-free?
This method works perfectly using metric system. If you only use cups, you need to use these proportions: 2 parts of rice flour, 2/3 part of potato starch and 1/3 part of tapioca or corn starch.
On the other hand, I always prefer to start from a recipe that is already gluten-free. This means it has been tested with those flours and it will be a success. Here some of my basic cake recipes you can follow:
In addition to these recipes, make sure to follow my Instagram page
to see all my latest cakes and cookies recipes!
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