Authentic Foods Vegan Steve's Cake Flour Blend

Cake Flour Blend is produced by blending combination of flours in a ribbon

blender.  This blend is processed under strict sanitary conditions, in

accordance with good commercial practice.  This product shall be free of undesirable flavors, odors, visible mold, and insect infestation.

 

No xanthan or other gums

 

Produced in California       

 

This unique gluten-free cake flour will replace wheat flour cup per cup.  There is no need for xanthan or guar gum.  Just take any wheat recipe for cakes, muffins and cookies and substitute this flour for wheat.  To get you started, here is a typical white cake recipe:

 

Ingredients (makes one 7" or 6" round cake)

1 1/3 cup (6 oz) Steve's cake flour

1 1/2 teaspoon baking powder

1/2 teaspoon Authentic Foods Vanilla Powder

1/2 teaspoon salt

6 tablespoons (3 oz) unsalted butter, softened

3/4 cup + 1 tablespoon (5 oz) Baker's sugar

1 large egg

2 egg whites (2 oz)

1/2 cup milk (4 oz)

 

Directions

Preheat oven to 350°F.  In a medium bowl, combine the cake flour, baking powder, vanilla powder and salt.  Mix the dry ingredients together so they are evenly dispersed.  In a stand mixer bowl fitted with a whisk attachment, cream the softened butter and sugar for 5 minutes until its fluffy. Slowly add the egg whites and then the beaten egg until mixture is combined well.  Add the dry ingredients and mix on low until they are slightly absorbed into the mixture.  Then add the milk in 1/4 cup increments and mix on medium speed to incorporate the air into the mixture.  Scrape down the sides of the bowl as needed during this mixing process.  Continue adding the remaining milk making sure each time it is absorbed into the mixture.  The batter will be light and fluffy when completed.  Pour into a 6 or 8 inch cake pan lightly sprayed with oil.  Let it sit for 5 minutes before putting it in the oven.  Bake for 35-40 minutes until the center has risen into a nice dome and the cake is light golden brown.

 

To make a classic yellow cake, use 2 whole eggs and 1 egg white instead of 2 egg whites and one large egg.

 

Shelf Life: 24 months

 

Ingredients - rice flour, potato, tapioca flour, AF Fiber blend