Gluten-Free Cake Flour Substitute in Scones

Gluten-free blends designed for baking often contain starches and gums to mimic gluten’s binding properties. This helps create tender scones with acceptable rise and crumb.

Ensure the blend contains xanthan gum or add it separately (about 1/4 teaspoon per cup) for structure. Monitor moisture as gluten-free doughs can be drier.

Scones will be tender but may have a slightly different mouthfeel and flavor compared to wheat-based versions.

Oat flour is gluten-free and lower in protein, but lacks gluten’s elasticity. Combining with cornstarch reduces density and adds tenderness.

Use in combination with a binding agent like xanthan gum (1/4 teaspoon per cup) to improve structure. Avoid overmixing.

Scones will be denser and moister with a mild oat flavor, differing from the light crumb of cake flour scones.