Authentic Foods Steve's Gluten Free Cake Flour Blend, 3 lb – Cup-for-Cup Wheat Flour Substitute

One-to-one Cup-for-Cup Cake Flour Substitute

Meet Authentic Foods Steve's Gluten Free Cake Flour Blend, a purpose-built option for bakers who want a wheat-free alternative without changing their favorite recipes. This blend is designed to replace wheat flour cup-for-cup in cakes, muffins, and cookies, with no need for xanthan gum or guar gum. The result is a light, tender crumb and a pleasant sweetness that blends well with vanilla, citrus, and chocolate flavors.

What makes it work

Made from a simple mix of trusted ingredients—rice flour, potato starch, tapioca starch, and a natural fiber blend—this flour aims to mimic the texture you expect from traditional cake flour while staying gluten-free. The absence of gums in the formula means fewer ingredients to keep track of, and a straightforward substitution for your go-to baking projects.

• Cup-for-cup replacement for wheat flour
• No xanthan or guar gum required
• Gluten-free, dairy-free, soy-free, nut-free, corn-free
• Non-GMO and suitable for sensitive diets

What you can bake

Ideal for white cakes, cupcakes, muffins, and cookies, Steve's Cake Flour Blend helps you maintain the familiar sweetness and tenderness of classic desserts while accommodating gluten-free needs. Use it in the standard recipe on the back of the package as a starting point, and adjust liquids if needed based on your batter or dough.

• White cake recipes and simple muffins
• Sugar cookies and soft, tender butter cookies
• Light cupcakes and celebratory layer cakes
• Any wheat-based cake, muffin, or cookie that benefits from a softer crumb

What’s inside and how it’s packaged

Ingredients include rice flour, potato starch, tapioca, and AF Natural Fiber Blend. The 3-pound bag is convenient for home bakers who rotate between a few favorite recipes and want consistent results batch after batch.

Note: While the package features a classic White Cake recipe to get you started, your bakery-style results will depend on your oven, humidity, and technique. Consider a light touch when adjusting moisture the first time you experiment.