8 Alternative Gluten Free Flour For Cakes

Alternative illustration of gluten free flour for cake (Freepik/Azerbaijan_stockers)

YOGYAKARTA To get dishes with an ideal texture, it turns out that it needs to mix two different or more flours. Well, as an alternative to gluten free flour for cakes, here are the recommendations.

Red rice flour can be mixed with multipurpose flour by a scale of 1:1 to produce a grain-like' texture and taste. But because the texture of the red rice flour is denser and sandy, it is suitable combined with lighter pati flour. Such as potato flour and maizena flour.

Flour of white rice, the texture is moister. Gluten free Flour for this cake, it is best mixed with other gluten-free flour.

almond Flour is a type of gluten free flour that is suitable for cake. Made from almonds that are boiled and ground and filtered and then dried. This is why almond flour has a fine, light, and golden texture. almond Flour is often used to make cakes with a softer taste and tends to expand easily when roasting properly. Even almond flour is gluten-free flour that is the best for making eggless cakes.

Technically, the star comes from this corn, often called Madena. In recipes that make cakes, it is usually used for various types of soft desserts. Such as foam, kolak, vla filling pies.

Tapioka Flour, if used as cake ingredients, usually produces a sticky and elastic texture. So it is most possible to make cakes with a thin shape so that they remain solid or not easily broken.

The potato Flour works well when used light textured cake dishes. For example, vanila flavored cake. But it usually needs to be mixed with other gluten-free flour, including almond flour.

Sorghum flour can be an alternative to oat flour. Although the texture is a little sandyer and less binding, it produces a sweet and soft taste. Launching Minimist Baker, Tuesday, July 16, sorghum lacks binding abilities, it must be combined with tapera flour that is unifying and elastic.

Pati garut is extracted from tropical plants that grow a lot and are cultivated in Indonesia. Usually used alternately with tapioka and maizena flour. Pati garut, less elastic than tapioka but more elastic than Maizena. So it is best suited for a mixture of agar, puat, or other cakes that are processed by frying.

Through an alternative list of gluten free flour for the bread above, you can experiment while baking using the above references.