Cake Central › Cake Forums › Cake Talk › Cake Decorating › Serious about: Gluten Free Baking!
New Posts  All Forums:Forum Nav:

Serious about: Gluten Free Baking!

post #1 of 49
Thread Starter 

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:

 

http://www.amazon.com/Artisanal-Gluten-Free-Cupcakes-Kelli-Bronski/dp/1615190368

 

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!

 

So...

 

Brown rice flour vs. white?

 

Sorghum or no?

 

Tapioca or potato?

 

Thoughts?

 

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!

post #2 of 49

I wish I had something to share but I've been using the same book - your suggestion.  I had to make my cupcakes corn free also so I subbed guar gum for the xanthan gum and arrowroot for the cornstarch.

Been using Potato but just bought Tapioca flour but haven't had a chance to experiment.

 

I could taste a light after taste but nobody did.  My choc. cupcakes came out very nice but I can see how the white is a challenge.

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply
post #3 of 49

This isn't an exclusively cake decorating book, but it does have cake recipes and a really good flour mixture. I love love love the lemon bars! Here it is on B&N: http://www.barnesandnoble.com/w/simply-gluten-free-desserts-carol-kicinski/1100259129?ean=9780312643478
 

post #4 of 49
Quote:
Originally Posted by CharBubble View Post

This isn't an exclusively cake decorating book, but it does have cake recipes and a really good flour mixture. I love love love the lemon bars! Here it is on B&N: http://www.barnesandnoble.com/w/simply-gluten-free-desserts-carol-kicinski/1100259129?ean=9780312643478
 


Off topic - I burst out laughing at the one star review.  Something went seriously wrong. :)

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply
post #5 of 49
I use recipes with almond meal to make up for the flour omission. My sister is coeliac and loves my moist orange and almond cake. I can send you that I'd you like? It's no great secret!
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
Reply
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
Reply
post #6 of 49
Thread Starter 

I'd prefer to not use almond flour - the texture is not the same, but thanks!

 

I totally just bought the book mentioned up a bit and will test some recipes tomorrow!  Thanks!

 

Anyone else have any comments/suggestions?

post #7 of 49

And if anyone can get me a vanilla GF recipe that is wonderful, I'll kiss you on the mouth. hahaha Just kidding. 

My chcolate is wonderful, and tastes just like Hershey's chocolate off the cocoa powder box. White is barely passable. 

 

Have you tried "the gluten free gourmet does dessert? or something like that? I have tried about 5-6 of her cookies, and everyone is wonderful. There is cake in there too, but I haven't tried it. 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #8 of 49

There is a great recipe for white cake on bob's red mill also Betty Hagmen books are very good. 

post #9 of 49
Our GF mix includes white rice flour, sorghum flour, tapioca starch, and xanthan gum. Brown rice flour results in a denser product than white rice flour. Sorghum is a must, but there is a delicate balance between not enough (resulting in a gritty texture) and too much (resulting in a bitter flavor). Tapioca starch (not tapioca flour) is lighter than potato starch and less gritty. Also avoid bean flours since they add an off flavor.

We didn't rely on any single source when doing the R&D for our GF/DF recipes. We started with experimental baking based on several highly rated GF baking books and online recipes, then did research on the ingredients and applied chemistry to fine-tune the best ones and create a set of master recipes.

We participated in a vendor fair at a gluten-free event a while ago, the owner of another custom bakery in the area (they did mostly GF pastries instead of cakes) was just about floored by our GF vanilla cake sample and didn't believe that it was GF until we showed her the ingredient list. I agree with the other posters that vanilla is the toughest flavor to get right GF, but it can be done.
post #10 of 49
Okey dokey. In way over my head on this one:D
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
Reply
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
Reply
post #11 of 49
I really wish I had this talent. My sister suffers. I've been trying all kinds of things, but they are all disasters.

I have no interest in baking gluten free for the masses. If anyone would be willing to share any of their GF cake recipes, I will offer the choice of a kiss on the mouth or my very guarded perfect carrot cake or triple chocolate espresso cookies.

Anna, I want that chocolate! I'm seeing you at ICES if you pick the kiss!

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #12 of 49

I bake exclusively GF and have an excellent white cake recipe.  I might be willing to share under certain conditions.  I made it myself after much trial and error and out of sheer desperation.  I don't like chocolate.   But I will not share with everyone.  Sorry, I worked too hard at it for too long.  My customers and I love it.

 

Sharing recipes is always tricky anyway.  My recipes aren't for the faint of heart, they require 2 stand mixers, a lot of separated ingredients mixed separately and then folded together. If not done correctly it will not work out.

 

Almost all of my recipes are like like that but the end result is yummy!

 

Gemma McFarlene has a good recipe book out.  I ordered it from the UK and have been going through all the Gluten Free Recipes with much success. So far everything I've tried has turned out good. 

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

Reply

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

Reply
post #13 of 49

Here is a good chocolate cake recipe I use it sometimes too.

 

Enjoy.

 

http://www.thebakingbeauties.com/2012/06/gluten-free-devils-food-cake-with-mocha-buttercream.html

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

Reply

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

Reply
post #14 of 49

For a vanilla or white cake.  You want to stay away from brown rice flour.  Stick with white and make sure use choose a finely ground brand.  That will help with the mouth feel.  

 

I also stay away from sorghum flour when making white/vanilla cakes.  

 

As for tapioca or potato, I use corn and potato.

 

Stick with flours & starches that are very light in flavor and finely ground.  You will probably not be able to use the same flour blend for both chocolate and white/vanilla cake.  Chocolate cake is very forgiving, but vanilla white cake is not forgiving at all.

 

In my opinion the books named in this thread are not great.  I own all the books and have tried them all.  From me they get the the thumbsdown.gif.  I am very picky about my cake.

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

Reply

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

Reply
post #15 of 49
Quote:
Originally Posted by MsGF View Post

For a vanilla or white cake.  You want to stay away from brown rice flour.  Stick with white and make sure use choose a finely ground brand.  That will help with the mouth feel.  

 

I also stay away from sorghum flour when making white/vanilla cakes.  

 

As for tapioca or potato, I use corn and potato.

 

Stick with flours & starches that are very light in flavor and finely ground.  You will probably not be able to use the same flour blend for both chocolate and white/vanilla cake.  Chocolate cake is very forgiving, but vanilla white cake is not forgiving at all.

 

In my opinion the books named in this thread are not great.  I own all the books and have tried them all.  From me they get the the thumbsdown.gif.  I am very picky about my cake.


Lot of good info in your post - thank you.  I agree about not using brown rice flour.  I came across this DF recipe that looks pretty easy to convert to GF. 

What do you think? 

http://allrecipes.co.uk/recipe/2743/vanilla-angel-cake.aspx

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Serious about: Gluten Free Baking!