Last summer I made this cake and it was amazing, but it was before I was gluten-free. (link to the recipe below)I loved that it was so light and fluffy. Is there a way to make it gluten-free and still keep the lightness of the cake? I've thought of making cupcakes and using the frosting and cocunut, but don't know if it would be as good. I'm not a very experienced baker so any ideas would be wonderful!!
http://www.bettycroc...4c-760e43f30ab2
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2 replies to this topic
#2
Adalaide
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Kipenzi
Posted 25 May 2012 - 01:39 AM
The recipe only seems to be for the frosting, the cake is made as-is straight from the box. I'd just google gluten free angel food cake and find a recipe that seems to be to your liking. It isn't something I've tried yet so I can't recommend one recipe over another but maybe someone else can. (I can say though that there is a Taste of Home recipe and so far I've never been unhappy with a recipe from their site.) There are also box mixes for gluten free angel food cake, but again I've never tried one so I wouldn't know what to recommend.
Gluten free January 2012.
Tyramine free June 2012 - slowly getting a few foods back at a time.... scratch that
Low Histamine April 2013 - I swear this better be the last time I have to restrict my diet because giving up chocolate is the final straw
Iodine free briefly fall 2012
I like nonsense, it wakes up the brain cells. Fantasy is a necessary ingredient in living. It's a way of looking at life through the wrong end of a telescope, which is what I do, and that enables you to laugh at life's realities. -- Theodor Geisel
#3
auzzi
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