Hello! So I make wheat flour free cake and I though my recipe for the cake was pretty good - actually my chocolate is divine but my white cake base is passable. I make a custom GF flour blend that I got from a book. Well, I just had a GF vanilla cupcake that just made my mind explode. The cake was really, really good. Had a very delicate crumb and not gritty at all. It was pretty dry though. Comparing it to my vanilla WF cake, mine is very moist but has a really open crumb and has a bit of a gritty aftertaste. I want to make what I just ate but make it better. But obviously the flour must be completely different then what I've been using.
My flour has brown rice flour, tapioca flour, sorghum flour, corn starch, and xantham gum. I've been using it from this book:
So, who here makes GF, can give pointers on flour blends and can suggest GF cake baking books that they love?
I know this is a topic that people guard like crazy, I was hoping for a bit of sharing!
Brown rice flour vs. white?
Sorghum or no?
Tapioca or potato?
PS - for anyone that shares their awesome flour blend recipe to me via PM that can make a cake like I just ate, I will gladly share one of my super guarded secrets of your choice (privately). This can be a sugar flower tutorial, one of my regular recipes, or a specific decorating technique.
Also, we all know about disclaimers of baking gluten free for customers. Lets not get sideways with that!