hi everyone i have been asked if i could make a gluten free cake, has anyone ever made one, and if so how was the final result?
I've made several. After quite a bit of experimenting with various scratch recipes, I just use Pamela's mixes now. http://www.pamelasproducts.com/ The chocolate is actually really yummy. My scratch recipes always turned out really grainy and gross.
As far as mixes, there are also Cherrybrook Kitchen http://www.cherrybrookkitchen.com/ and the Gluten Free Pantry http://www.glutenfreepantry.com/ . I know there are more, but those are the ones that I can think of off the top of my head.
There are a few threads on tis subject. If you don't get enough responses here, you might try searching for them.
If you find a good scratch one, let me know!
I've been using Bob's Red Mill GF flour as a substitute in many scratch mixes (not only cakes but also pie crusts, no fail sugar cookies, etc...). You just need to add xantham gum (about a tsp. per 2 cups of flour). I, nor any of my guests, notice a difference in the food items. Here's a link to the product:
http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=199
The previous posts lists some mixes - I've only tried the cherrybrook and thought it was quite good.
One of the reasons I didn't continue with my scratch experimentation was because of the cost of ingredients. That xanthan gum is expensive. You only need a little in a recipe, so a bag will last a long time, but how often will you use it?
Agree if you'll only be using occasionally since it costs $11 for a small bag. Almost everything I make is gluten free due to allergies in the family. The bag lasts me about 6 - 8 months even using weekly. You can store it in the freezer for quite a long time. If your not baking GF alot you should just use the mixes but this may limit your flavors and items.
Quote by @%username% on %date%
%body%