Are you tired of dense gluten-free cakes or pastries that crumble instead of flaking? After years of baking (and experimenting with every blend under the sun), I created a gluten-free pastry and cake flour blend that will finally give you that soft, tender crumb and bakery-style texture—without the guesswork.
Whether you’re baking a layered cake, pie crust, or a delicate fruity turnover, my blend is your new go-to recipe. It’s lighter than my DIY all-purpose blend, starch-balanced for flakiness, and so good that nobody can tell your cake is gluten free.
In brainstorming what features I wanted to create with my new blend, I started with my tried-and-true Gluten-Free All-Purpose Flour Blend. This DIY all-purpose blend is perfectly versatile and works in both regular and yeasted recipes.
This blend was the best out of the flour blends tested to make my Gluten-Free Rough Puff Pastry Dough.
I wanted my blend to be lighter to help boost the flakiness in pastries and give my gluten-free cake recipes extra tenderness and lightness. This is key for delicate baked goods like pie crusts, biscuits, and tender cakes.
Why This Flour Blend Works:
- I lowered the amount of whole grains used in my all-purpose blend because whole grains tend to make pastry heavier.
- I increased the starches for more fluffiness for cakes and flakiness for pastries.
- I swapped out the psyllium husk for xanthan gum because I didn’t want a slight beige color added to my baked goods. I also reduced the amount of xanthan gum because I didn’t want it to make my cake or pastry recipes too gummy.
In addition to my popular gluten-free all-purpose blend linked above, I have several delicious gluten-free flour blend recipes, including:
Ingredient Notes – The Role of Each Ingredient
Here’s a quick breakdown of each ingredient in this blend and why it’s essential for creating light, fluffy cakes and flaky pastries:
White Rice Flour
There are several brands that make white rice flour (and test to ensure it is not cross-contaminated with wheat products. I use Bob’s Red Mill (they label bags with a GF), Anthony’s (best value), and Authentic Foods White Rice Flour (milled extra fine) brands.
- What it does: White rice flour is a neutral, fine flour that adds structure without being heavy.
- Why it matters: It’s the backbone of many gluten-free blends and helps keep the texture light.
- NOTE: White rice flour and sweet rice flour are completely different flour types. Do not use sweet rice flour in this recipe.
Sorghum Flour
The same three brands linked above make great sorghum flour as well.
- What it does: Sorghum flour adds a touch of natural sweetness and a soft, almost wheat-like flavor.
- Why it matters: This flour mimics the softness of cake flour while keeping the crumb tender and not gritty.
Brown Rice Flour (used in moderation)
I mostly use Bob’s Red Mill and Anthony’s brands brown rice flour. Anthony’s also has organic brown rice flour.
- What it does: Brown rice flour adds a subtle nuttiness and some fiber.
- Why it matters: Using just a little gives a gentle structure without weighing down your baked goods.
Potato Starch
I use Bob’s Red Mill Potato Starch because it is the easiest to find locally.
- What it does: Potato starch is helpful because it adds moisture and a soft, springy texture. Other starches don’t add moisture the same way.
- Why it matters: This starch is key for tender cakes and flaky pastries—it keeps things light and prevents drying out.
Tapioca Starch
I have used both Bob’s Red Mill and Anthony’s Tapioca Starch brands.
- What it does: Tapicoa starch provides stretch and elasticity.
- Why it matters: This starch helps to mimic the chewiness of gluten and contributes to that bakery-style crumb in cakes.
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Make these Gluten-Free Turnovers using my new gluten-free pastry flour!
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Step-By-Step Photos and Directions:
There isn’t much to show, since you are just mixing flours and starches, but I always find step-by-step directions to be helpful.
Step 1: Add all the flour and starches to a large mixing bowl. Add in the xanthan gum.
Step 2: When mixing multiple flours and starches together, it is very important to ensure they are thoroughly blended. If the ingredients are not properly mixed, it will affect the quality of what you are making. I mix them in several steps:
1. Whisk the ingredients for 1-2 minutes.
2. Use a large spoon to mix the ingredients.
3. Whisk again.
4. Pour the flour mix into a gallon-sized zipper bag and then shake it. Be sure the seal is fully closed, AND don’t shake too hard. I once had the zipper open, and I was covered in flour.
Storage Tips:
Storing homemade gluten-free flour blends is easy.
- You want to store this blend in either a gallon-size zipper bag or a large mason jar.
- The container or bag should be sealed to be airtight.
- I store my flour in the pantry.
- If you store it in the refrigerator, you must let the flour come to room temperature before using it in my recipes. (Otherwise, it will affect the moisture of your cake or pastry.)
Gluten-Free Recipes Using this Blend:
- Gluten-Free Flaky Pastries
- Fluffy Gluten-Free Apple Bundt Cake
- Gluten-Free Rough Puff Pastry
- Gluten-Free Cheese Danish (This recipe can be made in two ways: with yeasted dough or with a rough puff.)
- Gluten-Free Turnovers (linked under the photo of the turnovers.)
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Homemade Gluten-Free Pastry and Cake Flour Blend
Ingredients
- 3 cups white rice flour 338.7 grams
- 1 cup sorghum flour 152.1 grams
- ¾ cup brown rice flour 128.1 grams
- 1 ½ cups potato starch 234.1 grams
- 1 ¼ cups tapioca starch 168.4 grams
- 2 teaspoons xanthan gum
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Instructions
- Combine 3 cups white rice flour, 1 cup sorghum flour, 3/4 cup brown rice flour, 1 1/2 cups potato starch, 1 1/4 cups tapioca starch, and 2 teaspoons xanthan gum to a large mixing bowl.
- When mixing multiple flour and starches together, it is very important to ensure they are thoroughly blended. If the ingredients are not properly mixed, it will affect the quality of what you are making.
- Whisk the ingredients for 1 minute. Use a large spoon to mix the ingredients, then whisk again.
- Pour the flour mix into a gallon-sized zipper bag, seal the bag, double-check it, and shake it. Do NOT tip the bag fully upside down while shaking. The weight of the flour mix can make the zipper open a little. (Trust me on this, I was coated in flour!)
Notes
- You want to store this blend in either a gallon size zipper bag or a large mason jar.
- The container or bag should be sealed to be airtight.
- I store my flour in the pantry.
- If you store in the refrigerator, you must let the flour come to room temperature before using it in my recipes. (Otherwise it will affect the moisture of your cake or pastry.)
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
