I know that there have to be other cake bakers in my position. I figured out a few months ago that I have a pretty severe wheat allergy. Since then I feel much better but I can't eat my own cakes!!
I also have discovered a niche market for wheat free and other allergy free cakes and desserts. (My husband has a diary allergy and I also have nut allergies so I know how frustrating it can be to have food allergies.) Some of the recipes I have tried are great, but I haven't found a gluten free white cake recipe that will hold up for sheet cakes and stacking tiered cakes.
Does anyone have a recipe they would be willing to share?! Please and thank you!
Annalise Roberts published a recipe book of gluten-free recipes for cakes, cookies, breads etc. Available discounted or at many public libraries.
Special ingredients are necessary for successful gluten free baking--xanthan gum, guar gum, and the special flours (potato, tapioca) that cannot be substituted by anything else. In the US/Canada look for Bobs Red Mill brand which is reliable and reasonably priced and sold only in sealed packages.
Last piece of advice came from a friend with celiac--ONLY buy stuff in sealed packages--avoid open bulk bins because there is a significant potential for accidental contamination.
I have had success with rice flour, cornstarch, and a Bob's Mill bean flour combo. I mix it myself (from sealed packages) to get a baking flour that seems to hold up ok. But the recipe I tried had egg white beaten in it and it was very much like Angel Food Cake and not what I was looking for. I haven't tried the Tapioca flour yet.
I will see if I can find the book. Thanks for your help!
I'd still love to try any recipes that anyone has already tried and liked, anyone have one they like?
Get the book if you can. She mixes rice, tapioca and potato flours for her cakes and I think that's why her recipes work well.
AIn our R&D we found that the best flour mix for gluten-free cakes is rice flour, sorghum flour, tapioca starch, and xanthan gum. Bean flours change the taste of cakes and potato flour can lead to a gritty texture.
FYI, when I last contacted Bob's Red Mill they said they share equipment with almond flour so if you have a nut allergy you may want to look at other sources.