The L.A. Times Test Kitchen made poundcakes with five types of gluten-free flour. The cakes were made with, from left, Pamela’s, Cup4Cup, Bob’s Red Mill, Trader Joe’s and King Arthur gluten-free flours. (Glenn Koenig / Los Angeles Times)
Pamela’s is one of the gluten-free alternatives to flour that is made from wheat. (Glenn Koenig / Los Angeles Times)
Bob’s Red Mill brand is easily found at health food stores and well-stocked grocery stores. It makes an all-purpose gluten-free flour. (Glenn Koenig / Los Angeles Times)
Cup4Cup is a gluten-free flour mix created by chef Thomas Keller and his research and development chef, Lena Kwak. (Glenn Koenig / Los Angeles Times)
King Arthur Flour was among the favorites in this poundcake test, as decided by a few Times staffers and Test Kitchen interns. (Glenn Koenig / Los Angeles Times)
The poundcake made with Trader Joe’s gluten-free flour was also found to be one of the best for making cakes. (Glenn Koenig / Los Angeles Times)
