Help - Metal Reaction To Gluten Free Baking?

Decorating By ShandraB Updated 14 Apr 2011 , 1:17pm by SecretAgentCakeBaker

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ShandraB Posted 14 Apr 2011 , 1:54am
post #1 of 4

I had a crazy thing happen to me today and I'm hoping that someone can enlighten me. I made a gluten-free white cake today from white rice flour, tapioca flour, xantham gum, egg whites, mayo, sugar, salt, baking powder, baking soda, milk and vanilla. When I cut the cake, it was fine, it tasted great. However, within an hour, everywhere the knife had touched a grayish discoloration started to appear, just on the surface. I have never seen anything like it! It was just a regular stainless steel knife.

Any ideas? How can I prevent this from happening?

3 replies
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SecretAgentCakeBaker Posted 14 Apr 2011 , 2:16am
post #2 of 4

Are you sure your knife is stainless steel and not carbon steel? I believe carbon steel sometimes can discolor.

Please let us know if you figurer it out. Soumd interesting!

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ShandraB Posted 14 Apr 2011 , 1:06pm
post #3 of 4

Thanks for replying! It was definitely a stainless steel knife. It's a set I have used for years and has never reacted to anything else. Good to know about the carbon steel, though.

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SecretAgentCakeBaker Posted 14 Apr 2011 , 1:17pm
post #4 of 4

Hmm, well then, I think you have a mystery on your hands! I hope someone else knows.

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