I used this mix in conjunction with a gluten-free meal or flour, so the amount of pure starch in the batters is much less than 30 percent.
If it is a chocolate cake made with cocoa powder, you can use cocoa powder in the place of the flour so that the cake retains a rich, dark exterior with no white flour residue.
Brownies work excellently with gluten-free flours so swap with confidence out of consideration for coeliac colleagues.
It needs more liquid than other flours, so add just enough to make a wet, sticky dough.
It has gluten, though less than most wheat flours, so makes great cake, and it is full of nutrients and fibre.
It can be hard to tell whether any extra oats remain in your flour, so open the food processor or blender and stir the powder a few times to be safe.
If the dough feels very sticky, then dip your hands into some flour so that the dough will not stick as you roll it.
Add just enough rice flour so that the mixture is smooth and spreadable, but not runny.
You may need to use a dry spatula to stir the coconut flour so that all the pieces are exposed to the blades and thoroughly ground up.
Gently roll the dough in the flour, so that it is dry on the outside and manageable.
