Want to know how to make incredible gluten free cakes?
Without the binding quality of gluten in self raising cake flour, gluten free cakes, heavily rely on the binding properties of egg to trap and set around the bubbles created by baking powder to create a risen, spongy texture. The egg also provides the sponge with moisture, colour and a rich flavour. To make gluten free cakes, replace wheat flour with an equal quantity of the following gluten free flour blends:
- For light sponge cakes such as Victoria Sponge, use 50% rice flour: 25% corn starch: 25% ground blanched almonds.
- For wholesome cakes such as carrot cake, and wholemeal scones, use 50% rice flour: 25% corn starch: 25% buckwheat flour or finely ground unblanched almonds, hazelnuts, walnuts, or pistachios, coconut flour or maize flour (polenta) depending on the flavours you want to create.
- For gooey, soft gluten free chocolate brownies, replace wheat flour with an equal quantity of potato flour.
- When making a Chocolate sponge cake replace all wheat flour and cocoa powder with use 70% corn starch: 30% cocoa powder and 1 tsp baking powder per 110g gluten free flour blend.
- Extra moisture, flavour and texture comes from adding dried or fresh fruit pieces mashed bananas, pureed or grated fresh fruit and vegetables such as apple, pear, carrot, parsnip, courgette, sweet potato or beetroot.
- Use 75% icing sugar and 25% cocoa powder sifted together as the flour for gluten free whisked chocolate roulade sponge.