The Dough: The Recipe

Preparation info
  • Makes 7¾ cups 956 g ) , enough for


    • Difficulty


Appears in
The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends

By Karen Morgan

Published 2014

  • About

Like the previous blends, the base of the cake blend is sorghum flour, ensuring that the finished baked goods taste delicious, while the starches step in to help create a tender crumb. The biggest difference you will notice about this blend is that a scant amount of potato flour is present. Potato flour helps provide excellent structure, but it also helps retain moisture, so your gluten-free cakes stay tender, longer. The density of any of the cakes you find here comes from the kinds of fat