You have a mean craving for cake. You also have a gluten allergy. While it may have been a challenge to find wheat-free flour at the supermarket once upon a time, the hard part now is choosing which one to buy. There are a ton of different options to peruse these days, but only some will give you the results you’re looking for. Here are nine of the best gluten-free flours you can buy for cake, cookies, bread and everything in between.
I used to think that cake flour was merely a suggestion. Maybe a strong suggestion, but a suggestion nevertheless. I understood on a vague level that cake flour would make a cake more fluffy and tender, but I figured I could skip it (who would notice, with no superior cake with which to compare it?) or use the internet’s widely circulated workaround: Replace 2 Tbsp. of every 1 cup AP flour with cornstarch.
But all of that was before I started reading BakeWise, a definitive cook-slash-text-book by the biochemist (and my personal idol) Shirley Corriher. Simply put, writes