Chef Time!

Chef Time!

Sunday, July 24, 2011

Baking Gluten Free

I had several people including friends on Facebook questioned about gluten free diets. Well I don't really do a whole lot of cooking in this area, but I do on a monthly basis do some baking that requires to be Gluten free. Here on this blog, I will share with you all a recipe for probably the most popular and great tasting cake in this universe. I'm not saying it because I make it, (I'll never tell) but once you try it and taste it you'll swear that it isn't gluten free. I'll also share with you, on how to make your own gluten free flour mix, that can be use for just about any recipe calling for all purpose flour. But first, the Red Velvet Cake.

Gluten Free Red Velvet Cake
3/4 c. brown rice flour
1/4 c. coconut flour
3/4 c. sorghum flour
3/4 c. tapioca starch
1 tsp. baking soda
1 tsp. xanthum gum
1/4 tsp. salt, (but I like to use sea salt)
1/4 c. unsweetened cocoa powder, divided
1 c. canola oil
1 1/2 c. sugar
2 eggs at room temperature
3/4 c. unsweetened applesauce
1 c. buttermilk
1 oz. red food coloring
1 tsp. vanilla

Preheat oven to 350. Grease and flour 2-9 inch round cake pans with rice flour. In a bowl, whisk together the rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt and 3 tablespoons cocoa powder.
In a large mixing bowl, beat canola oil and sugar until thoroughly combined. Add eggs, one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix remaining cocoa powder with the red food coloring and vanilla to form a paste; gently, stir into batter. Pour batter into the prepared pans.
Bake in oven for about 25 minutes or until toothpick inserted in center comes out clean. Allow cake to cool completely before frosting.

Gluten Free Flour Mix
6 c. White rice flour
2 c. potato starch
1 c. tapioca flour

This mix is especially good for baking breads. But be sure to add 1 teaspoon of a gluten substitute for each cup of flour mix that you used. You can use any of the following three substitutes:

  • Xanthum gum
  • Guar gum
  • Pre-gel starch

No comments: