Gluten Free Red Velvet Cake

Decorating By car1979 Updated 19 Mar 2013 , 3:14am by SherryWebb

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car1979 Posted 18 Mar 2013 , 7:46pm
post #1 of 3

AHi I have an order for gluten free red velvet cake with cream cheese filling as this has to be kept in fridge what would be best to cover cake i don't want to use fondant I have made gluten free cakes before just not a red velvet one anyone a great recipe they want to share

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joyandcake Posted 19 Mar 2013 , 12:08am
post #2 of 3

I use my regular red velvet recipe and use Thomas Kellers Cup 4 Cup gluten free flour.  You can use it to replace regular flour in any recipe and I swear you cannot tell the difference in texture or flavor.  It is amazing!  You can get it at Williams Sonoma.

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SherryWebb Posted 19 Mar 2013 , 3:12am
post #3 of 3

Being gluten intolerant, this post caught my attention right away.  While I bake a lot of cakes and cookies, I personally cannot taste or consume any of husband has no issues doing any tasting that may be required...he happily reminds me how he is "saving my reputation" by being a quality control analyst....LOL


Anyhow, every once in awhile, I REALLY want a cake or cookie that I can eat and I am pretty picky about the taste...all gluten free "flours" are not the same.  There are some flours I cannot stand...bean flours or 100% white rice flour mixes.  The bean flours I don't like the taste and the 100% white rice flours, I don't like the almost gritty texture. As well, alot of gluten free bakers mix their own "flours"... much more economical.   I am always scouring baking sites for gluten free recipes and trying some of them out.  One of the best blogs I have come across is:  On this site, there is a red velvet cupcake recipe that uses a 100% superfine brown rice flour...this could be okay..brown rice has a much better flavor and texture than white rice IMO...I haven't tested this red velvet cake....actually even pre gluten free days, I have never had this particular flavor.  Link for the red velvet cupcakes are:  If I were to make this cake, I would probably using a 50/50 mix of the superfine brown rice flour and sorghum "flour".  


There is another good site for gluten free recipes (just not red velvet) should you be looking for gluten free cake recipes in future:


Hope this helps a little

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