This unique gluten-free cake flour will replace wheat flour cup per cup and there is no need for xanthan or guar gum. Just take any wheat recipe for cakes, muffins and cookies and substitute this flour for wheat. To get you started on the back of the package is a typical recipe for a White Cake. Many new recipes can be found using this flour in Patricia Austin’s new book, “Pâtisserie Gluten Free:” The Art of French Pastry: Cookies, Tarts, Cakes, and Puff Pastries. This is one cookbook you want to have along with this flour. Almost every receipe uses Steve’s Cake Flour Blend. More information about this book can be found at Amazon’s web site.
 | A Note From Patricia Austin: “I love the incredible results of baking with Steve’s GF Cake Flour so much that all the recipes in my cookbook recommend using this flour! It is the closest gluten-free flour that I’ve found to replicate baking with wheat. Steve’s GF Cake Flour is the reason I can offer a less complicated gluten- and gum-free cookbook focused on French pastry. You can make tender cakes, flaky puff pastry and buttery, light brioche that will transport you to the streets of Paris every time.” |
Ingredients: Rice flour, potato, tapioca flour, plant fiber (psyllium, cellulose) emulsifier (polyglycerol esters of fatty acids from vegetable fat, mono and diglycerides from plant origin).Nutrition Facts
Serving Size (32g),Servings Per Container
Amount Per Serving: Calories 110,Calories from Fat 0,Total Fat 0g(0% DV),Saturated Fat 0g(0% DV),Trans Fat 0g,Cholesterol 0mg(0% DV),Sodium 0mg(0% DV),Total Carbohydrate 26g(9% DV),Dietary Fiber 2g(8% DV),Sugars 0g,Protein 1g,Vitamin A (0% DV),Vitamin C (0% DV),Calcium (0% DV),Iron (2% DV)
