Is There Such a Thing as Gluten Free Cake Flour? Yes, and Here's How

January 3, 2026 •

4 min read

According to Beyond Celiac, an estimated 1 in 133 Americans, or about 1% of the population, has celiac disease, necessitating gluten-free options. The good news for bakers is that yes, there is such a thing as gluten free cake flour, available commercially or made at home, to achieve a perfectly light and fluffy cake.

Quick Summary

Yes, gluten free cake flour is available in commercial blends and can be crafted at home by mixing specific starches and flours. These specialty flour blends are designed to replicate the fine, low-protein structure of wheat-based cake flour, resulting in a tender and soft crumb in baked goods.

Key Points

Availability: Yes, gluten free cake flour exists in both commercially produced blends and can be made at home.
Composition: A gluten-free cake flour blend typically combines various starches and mild-flavored gluten-free flours to mimic the low-protein content of wheat cake flour.
Homemade Recipe: A popular DIY blend includes white rice flour, tapioca starch, potato starch, and xanthan gum to provide structure.
Function: The starches in the blend, like tapioca and potato, are key for creating the light, tender crumb that is the hallmark of a good cake.
Binding: Binders like xanthan gum are essential in gluten-free cake flour to replace gluten's function of holding the baked goods together.
Best Practices: For optimal results, weigh ingredients precisely and use recipes specifically designed for gluten-free baking.

Yes, Gluten Free Cake Flour Does Exist

For bakers navigating the gluten-free world, the quest for a light, tender crumb is a familiar challenge. Traditional cake flour is a low-protein wheat flour, which prevents the formation of strong gluten networks, resulting in delicate cakes. Replicating this texture without gluten requires a special blend of ingredients.

The Science Behind Gluten Free Cake Flour

Because gluten is the protein that provides elasticity and structure in traditional baking, its absence means a different approach is necessary. A successful gluten-free cake flour blend relies on a specific ratio of high-starch and mild-flavored flours, along with a binder to hold everything together. This combination mimics the fine, tender texture of wheat cake flour, ensuring your baked goods are not dense or crumbly. The use of starches like tapioca and potato is key for achieving lightness and moisture retention.

Commercial Gluten Free Cake Flour Blends

Several companies have developed excellent pre-made gluten free cake flour blends that take the guesswork out of baking. These products are formulated to be a measure-for-measure substitute for traditional cake flour.

Popular Brands and What to Look For

Better Batter Gluten Free Cake Flour Blend: This blend is specifically formulated for delicate baked goods and is certified gluten-free.
Steve's GF Cake Flour Blend: Known for replicating the experience of baking with wheat flour, this blend is often recommended for French pastry.
Baked to Taste Gluten Free Cake Flour: This product is an easy-to-use option that includes gluten-free baking powder for added convenience.

When buying a commercial blend, always check the ingredients. Many include a binder like xanthan gum, which is essential for giving the cake structure without gluten.

How to Make Your Own DIY Gluten Free Cake Flour

For those who prefer to control their ingredients or can't find a specific commercial brand, making a homemade gluten free cake flour blend is a simple process. The key is to balance the grain flours with starches.

Here is a popular DIY recipe for a gluten-free cake flour blend:

1 cup white rice flour
1 cup tapioca starch
1 cup potato starch (not potato flour)
2 teaspoons xanthan gum

To make your blend, simply whisk all ingredients together thoroughly. For the best results, use a stand mixer with a paddle attachment for a few minutes to ensure everything is perfectly combined. Store the blend in an airtight container for future use.

Ingredient Breakdown

White Rice Flour: Provides the bulk and structure without a strong flavor. Using a superfine version is recommended for a less grainy texture.
Tapioca Starch: Adds lightness, chewiness, and helps bind the ingredients.
Potato Starch: Contributes to the soft, tender crumb and absorbs moisture.
Xanthan Gum: Acts as a binder to mimic gluten's binding properties and prevents the final product from becoming dry and crumbly.

Commercial vs. DIY Gluten Free Cake Flour: A Comparison


Feature	Commercial GF Cake Flour Blend	DIY GF Cake Flour Blend
Convenience	High. Ready to use, often a cup-for-cup substitute.	Low. Requires sourcing multiple ingredients and pre-mixing.
Cost	Generally higher per batch than homemade versions due to packaging and manufacturing.	Lower, but requires an initial investment in several different flours and starches.
Consistency	Highly consistent from batch to batch as it's professionally formulated.	Can vary slightly depending on ingredient brands and mixing technique.
Customization	Very limited. No control over the blend's specific ratio of ingredients.	Complete control. Ratios can be adjusted to personal preference or specific recipes.
Availability	Can sometimes be difficult to find in local stores and may require ordering online.	Ingredients are typically widely available in health food stores or online.

Expert Tips for Baking with Gluten Free Cake Flour

Using a proper gluten free cake flour is only part of the equation. To ensure your cakes are light and fluffy, consider these techniques:

Weigh Your Ingredients

Flour can pack down in a measuring cup, leading to an incorrect amount. For the most accurate and consistent results, weigh your flour and starches using a kitchen scale. This is especially important for gluten-free baking, where moisture balance is crucial.

Start with a Tested Recipe

While many commercial blends are cup-for-cup, using a recipe specifically developed for gluten-free flour can yield superior results. These recipes have been fine-tuned to account for the unique properties of GF flours and often include specific liquid or binder adjustments.

Don't Overmix the Batter

Unlike traditional baking, where mixing develops gluten, overmixing a gluten-free batter can lead to a dense, tough cake. Mix only until the ingredients are just combined. You may need to use a binder like xanthan gum, as its binding power is more effective when mixed properly.

Conclusion: Mastering the Art of Gluten Free Baking

So, is there such a thing as gluten free cake flour? The definitive answer is yes. With commercially available options and straightforward DIY recipes, achieving a light, tender crumb in your gluten-free cakes is very achievable. By understanding the role of different flours and starches and adopting best practices like weighing ingredients, you can confidently create delicious and delightful baked goods that are indistinguishable from their gluten-filled counterparts. For further exploration of gluten-free baking, consider resources like Gluten-Free on a Shoestring for well-tested recipes and techniques.

Use an Extra Egg Yolk or Fat

Some bakers find that adding an extra egg yolk or a bit more fat, such as melted butter or oil, can improve the moisture and texture of a gluten-free cake. This helps to compensate for the lack of gluten and creates a richer, more tender crumb.

Use Room Temperature Ingredients

Using ingredients that are at room temperature, such as eggs and milk, allows them to incorporate more evenly into the batter. This results in a smoother, more uniform cake batter and a better final texture.

Frequently Asked Questions

Gluten free cake flour is typically a blend of different gluten-free flours and starches. Common ingredients include white rice flour, tapioca starch, and potato starch. A binder like xanthan gum is often added to replicate the function of gluten.

Using a standard one-to-one gluten free flour blend may work, but it can result in a denser or gummier texture than desired for delicate cakes. For the lightest, most tender crumb, a specific cake flour blend with a higher proportion of starches is preferable.

The main difference is the ratio of starches to flours. Gluten free cake flour blends contain a higher percentage of starches (like tapioca and potato starch) and finely milled rice flour to create a softer, more delicate texture. Gluten free all-purpose blends are formulated for general use and have a different starch-to-flour ratio.

A common and easy DIY substitute involves replacing some of your gluten-free all-purpose flour with cornstarch. For every cup of gluten-free flour in a recipe, remove two tablespoons and replace them with two tablespoons of cornstarch.

In gluten-free baking, cornstarch helps to mimic the softness and tender crumb of traditional cake flour. It creates a lighter, fluffier texture and helps prevent the baked goods from becoming too dense or gritty.

Xanthan gum acts as a binder in gluten-free baking, replacing the elasticity and structure that gluten provides. It helps to prevent the baked goods from becoming crumbly and improves the overall texture.

While almond flour is gluten-free, it is not a direct substitute for cake flour. It is denser and has a higher fat content, which can result in a heavier, moister cake. It's often best to use recipes specifically formulated for almond flour.