This is where Bob’s Red Mill’s expertise comes in. They have been producing gluten free flours for over 30 years, and have used this knowledge to develop a speciality blend of their best gluten-free flours, starches and gums. The 1 to 1 baking flour can be substituted directly into any of your favourite recipes for cakes, bakes and biscuits. No need to adapt recipes anymore!
The blend is made using the perfect proportions of sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour and xanthan gum. This means you don’t have to buy or blend speciality ingredients – saving both space and time!
Gluten free baking tip: Xanthan gum is the secret to good gluten free baking. This gum imitates gluten and binds the ingredients to help create a good rise and texture.
We decided to use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to make our favourite spiced carrot cake recipe to demonstrate how easy it is to get good results.
Gluten-free Spiced Carrot Cake
for the cake
225g Bob’s Red Mill 1 to 1 Baking Flour
2 teaspoons baking powder
150g light muscovado sugar
75g chopped walnuts
125g carrots, grated
2 over ripe bananas, mashed
150ml sunflower oil
½ tsp ground nutmeg
2 tsp cinnamon
for the icing
200g full-fat soft cheese
120g icing sugar, sifted
a few drops of good vanilla essence
Walnut halves for decoration
1. Preheat the oven to 200oC, line a 20cm deep round cake tin.
2. Combine all the cake ingredients in a large bowl and mix together.
3. Turn into the tin, and bake for around 40 minutes until golden and cooked through.
4. When the cake is cooled, top with the well mixed topping ingredients and decorate with walnuts.
Due to the cream cheese topping this cake needs storing in the refrigerator, although we usually find it doesn’t last that long!
We’d love to hear how you get on using Bob’s Red Mill 1 to 1 Baking Flour. Please tweet or share pictures of your bakes with us via our twitter @ LavidaFood orFacebook pages.