⭐ Rice Flour and Tapioca Starch Blend (Best Gluten-Free Option)
3/4 cup rice flour plus 1/4 cup tapioca starch per 1 cup cake flour Quick tip: This gluten-free blend approximates the lightness and absorbency needed but can produce a slightly grainy texture.
Rice flour is low in protein and, combined with tapioca starch, can mimic the fine texture and moisture retention of cake flour. Tapioca starch adds elasticity and chewiness, helping the sponge hold together.
Mix thoroughly to ensure even distribution and avoid gritty pockets. This blend works best with additional binding agents like xanthan gum if the recipe is fully gluten-free.
The tiramisu sponge will be lighter than with all-purpose flour but may have a slightly different mouthfeel, with less elasticity and a subtle graininess compared to traditional cake flour.