Which would be the reason for it being dense/bitter.ģ. Sugar not only helps with taste but it actually plays a vital roll in the softening of the batter. You might not have used all the sugar called for. Whenever that happens to me, the cake turns out dense and chewy.Ģ. The GF flour mix used might have too much arrow root in it. As far as what went wrong, I can only guess. ![]() So technically I used an additional 1/2 teaspoon of baking powder to make up for the fact that GF flour has a really hard time leavening. Typically, one tsp of BP is used per cup of flour. Let me know what other things you have done to change up your gluten-free cake recipes! I’d love to hear!īrowned Butter Cake with Bourbon Salted Caramel It doesn’t take much, no special technique, just a few tricks. Give it a try and please let me know how you like it. It doesn’t make the cake super citrus-y, but it does balance out the flavor perfectly.ĭear gluten-free cake: I finally did it! I’m no longer scared of you. Along with using plenty of high quality vanilla extract, I also add in some lemon zest. Taste – As I’ve said before, sometimes gluten-free has a different taste. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness. Any gluten-free cake will dry out super-fast and get hard on the outside if it’s not properly refrigerated and covered. Moisture – for some reason gluten-free cakes tend to get a little dry. If your okay with spending a little more cash to get it right, try the Cup4Cup. I’ve also used the Namaste brand from Costco and it’s a great second and super economical. It has a smooth, fine texture and helps so much when making a lighter cake. Texture – The gluten-free flour I love to use is Cup4Cup. ![]() Below, I’ve written down my very scientific, super-interesting, recipe development, problem-solving steps. Over the course of this year, I’ve problem-solved and tested to make (in my opinion) the best gluten-free cake recipe.Īnd not a minute too soon, because last weekend I had to make two gluten-free wedding cakes! Thank the good Lord I had this recipe in my back pocket. So, when we take it out of cake, it can be dry and crumbly, and tastes kind of like rice. Gluten is the wonderful thing that makes pasta stretchy, makes bread chewy, and is all the wonderful-tasty-carby stuff. I have to say that gluten is kind of wonderful to all those people without intolerance to it. And gluten-free was a sore spot for me, but mainly because I thought it couldn’t be done. Because hey, when Bob’s Red Mill makes an awesome mix on their own, you kind of rest on your laurels. Back to my first post ever, and how scared I was to develop a good gluten-free cake recipe.
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