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.
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Gluten-free flour cake test

Gluten-free flour poundcake test

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

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

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

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

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)

Baker Josef's from Trader Joe's

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)

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