Y’all know I love cake! We have to have some way to convert those pre-gluten free days recipes. I always look for the amount of eggs and butter in a recipe, the more eggs, the better the recipe converts.
Cake Flour Blend
1 cup rice flour (I prefer brown rice flour but feel free to use white rice
1 cup tapioca flour
1 cup potato starch (you can use Argo cornstarch instead, some of us are allergic to corn)
1 Tbsp. pure potato flour (DO NOT use Potato Starch Flour!!!!!)
Mix ahead you can double triple, quadruple and store in the fridge until ready to use.
Don’t forget to add xanthan gum to any pre-gluten free recipes.