Hi - does anyone make Gluten free cakes? I have just baked two lots of gluten free cakes, using Doves GF SR flour and added some Xantham Gum, as recomended by a health food store. The cakes rose ok in the oven but the fruit ones (fairy) seemed to develop like a crust on top and the other (lemon and basil...don't ask...found the recipe on the net but it used regular flour so decided to experiment with gf flour!)....didn't but when they came out of the ovan they shrunk! and when you peel the cake case away a little of the cake is still on the case ..............does anyone have any nice gf cake recipes? I have a friend who is Gluten intollerant and she has asked me next time I am baking could I make something gluten free for her, as she misses normal cakes, etc Thanks Jane
I am a coeliac and Ive started baking gluten free. Its a bit hit and miss till you get used to it
Ive found the free from range at sainsburys is great because they have cake mixes- which has just the right amount of flour and whatnot and then you can add whatever you like- that may be an easier option till you get used to the recipes
Good luck!
Hi Atlanticpearl
We made this cake a few weeks ago, for a friend's birthday. It's a flour-free chocolate torte: [DLMURL="http://www.cakebaker.co.uk/GlutenFreeCakes.html"]Totally Chocolate Torte[/DLMURL].
It was very easy.
We had a look at this one ([url]Flourless Chocolate Cake[/url]) but the first recipe has ground almonds in it, which we thought would be nicer.
Ava x
Hi Ava and Reikilight many thanks. Ava the cakes sound very nice...i will make the chocolate one at the weekend I think 🙂
Thanks again
Jane
Here's one of my own devising, tried and tested. 😉
Gluten and Dairy free Muffins (Makes 12)
3oz 'Pure' spread
3oz light soft brown sugar
6oz gluten free plain flour (we use Doves farm)
3tbsp egg replacement powder
4tsp (heaped) baking powder
1/2 pt unsweetened soya milk
1. Put paper cases in muffin tray and pre-heat oven to 200 degrees C
2. Cream the 'Pure' spread and sugar in a bowl, until fluffy.
3. Soft the flour, egg replacement powder and baking powder into the spread and sugar mix.
4. Mix with wooden spoon until resembles breadcrumbs
5. Pour in milk (it's probably just short of 1/2 pint really so do it a bit at a time) and keep mixing until it is consistency of buttercream/butter icing i.e. sticky but runny. Whip it up to get air into it.
6. Divide mixture evenly into the 12 muffic cases in the tray (2 dessert spoons are handy for this task)
7. Back for approx 18 mins.
8. Carefully remove and cool on wire rack.
No promises that they don't stick to the cases, but they do rise and are like small muffins. You can add other ingredients to flavour as you wish e.g. chocolate pieces, cherries etc. (we found vanilla white chocolate and cherries is a nice combination)
All Love and Reiki Hugs
Gluten and Dairy free Muffins (Makes 12)...
...we found vanilla white chocolate and cherries is a nice combination
Is that white chocolate the soya-based one (which you buy as buttons)? And are a bit powdery tasting? If so, I've not had any luck cooking with those - as they don't melt in a nice chocolatey-sort-of-way - they just dissolve and disappear. Do you have any tips for me?
Ava x
Erm... I think it's just white dairy free chocolate as far as I know. Can't remember now which one we bought, but it tasted good. 😀 Just play around with different flavours as you like. 😉
All Love and Reiki Hugs
Hi Atlanticpearl
We made this cake a few weeks ago, for a friend's birthday. It's a flour-free chocolate torte: [DLMURL="http://www.cakebaker.co.uk/GlutenFreeCakes.html"]Totally Chocolate Torte[/DLMURL].
It was very easy.
We had a look at this one ([url]Flourless Chocolate Cake[/url]) but the first recipe has ground almonds in it, which we thought would be nicer.
Ava x
This cake is delicious!