Better Batter Gluten Free Cake Flour Mix- 16oz

Better Batter Gluten Free Cake Flour Mix- 16oz

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 & 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!

Serving Size: 30g
Protein: 2g

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 9×13 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.