Make your favourite treats Gluten Free

Thursday, 17 Mar 2016

Looking to make a cake without gluten in it? Suffer from gluten-intolerance but still want to be able to bake your favourite tea time treats? Our expert bakers are here to help!

First things first is that there is a trick to creating your favourite treats and it is all in the flour.

There are three types of flour that you should get familiar with: Light starchy flour (white rice flour, corn-starch, and potato starch), medium flours (sorghum flour, superfine brown rice flour), and heavier grains (buckwheat, quinoa, millet).

Generally you can adapt any cake recipe to make it gluten free by exchanging the recipe’s flour. You can do this with a ratio of 2/3 heavy/medium flours and 1/3 starch/light flours for the best texture.

If you are serving your cake up to some guests try a mix of brown rice flour, oat flour, and tapioca starch. These flours have a familiar taste that generally people like.

For more specific flour combinations check out glutenfreegoddess’s blog.

Secondly, the main complaint most people tend to have with gluten free products is the fact that they tend to be rather dry and crumbly. This is because they lack the protein from gluten. So look into substitutes that will give you both, moisture as well as protein. For example, instead of using just water, use milk or pureed fruit like bananas/applesauce instead. Both of these will contain some protein that will help the flour hold together better, while adding moisture at the same time.

If you don’t fancy giving it a go yourself, Patisserie Valerie have a range of gluten free treats available online and in store, including a gluten free chocolate celebration cake.

baking hints | cake making | gluten free

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