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For Goodness Cake
think you may be gluten intolerant or coelliac? Here are my 5 favourite gluten free flour alternatives...
There are many, many wheat-free flours available, but I'm here to share with you the ones I think which work the best for cake. Don't just pick the first own-brand gluten free flour you see on the shelf!
1. Coconut Flour - this is the gluten free flour I use the most. It's readily available and fairly reasonably priced, but it's super fine, so I normally mix it with a plain gluten free flour a ratio of 3:1. It's made from the fruit of the coconut, but is quite dry so maybe save it for your 'wetter' batters.
2. Banana Flour - not cheap and hard to find in this country, but it's worth trying it if you can get hold of it. It's obviously especially good in banana cake recipes.
3. Chia Flour - super nutritious, a 'super food'. This flour is high in Omega 3, fibre, calcium and protein, and if you can't source it, just whizz up some chia seeds in the processor. Again, not the cheapest type of flour, but if you have a zero waste shop near you, they often allow you to buy chia seeds in bulk.
4. Almond Flour - made with ground, blanched, sweet almonds, this type of flour will give your cakes a nutty base. It's probably the second most likely gluten free flour you'll find in the shops, after coconut flour.
5. Dove Farm Flour - if you're after a standard non-nutty, simple, gently flavoured flour to use in something like scones or vanilla muffins, I recommend Dove farm flours. Give them a go!
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