Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1):


Archived

This topic is now archived and is closed to further replies.

KarenFe

Apple Cake Help Needed

Recommended Posts

I made a delicious apple cake substituting, cup for cup, Better Batter for the 3 cups of flour called for in the recipe.

http://www.epicurious.com/recipes/food/vie...Frosting-355219

While the cake turned out tasty, the density was not what I wanted it to be. I followed the directions on the BB box stating it was a cup for cup substitution, but it was a pretty dense or compacted cake and not light and fluffy. What can I do next time to get a better consistency?

Thanks!

Karen

Share this post


Link to post
Share on other sites

Join eNewsletter


Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


I've never used that particular mix, but I looked at the ingredients of the Better Batter as well as the recipe and I wouldn't do anything different. Sometimes overmixing gluten-free batters make them incredibly dense. Sometimes the conversion to gluten-free doesn't translate :rolleyes:

I have an amazing applesauce spice cake recipe made with Pamela's if you're interested. It basically melts in your mouth!


Rachelle 20dance.gif

Daughter diagnosed 1/06 bloodwork and biopsy
-gluten-free since 1/06

Son tested negative-bloodwork (8/07), intestinal issues prompted biospy (3/08), results negative, but very positive dietary response, Dr. diagnosed Celiac disease (3/8)

Share this post


Link to post
Share on other sites

Join eNewsletter

I haven't tried this yet but read the gluten free tip on the right side:

http://www.glutenfreechoice.com/gluten-free_baking


1960s-had symptoms-could have been before but don't remember

1970s-told had colitis or nervous stomach-was given phenobarbital, felt great but still had symptoms

Me, dd and ds diagnosed with Lactose Intolerance

2000-osteopenia

2001-had stroke because of medications I was given

June 2003-saw Chiropractor who specialized in nutrition: Celiac Disease not Lactose Intolerance, went gluten free with once in awhile cheating, off soy and dairy for about 6 months

June 2003-found excellent doctor for fibromyalgia (who has found out she has Celiac Disease)

May 2006-went gluten free with NO cheating-excellent! Made all the difference in the world

Share this post


Link to post
Share on other sites

Join eNewsletter

Thanks for the help.

celiac-mommy, the density may very well have been from over mixing. I let that thing mix and mix. I'll try it again with much less mixing and see how it turns out next time. Of course, I'm always for a delicious recipe and would love to try a new one.

Thanks!

Share this post


Link to post
Share on other sites

Join eNewsletter

I have baked several cakes with the better batter and all were light and fluffy. I did make a banana cake, but by nature it was a dense cake. The chocolate and yellow cakes I have made were awesome. Maybe the apple cake is just a dense cake to begin with. I also just mix until blended.


Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease


DS2(age 9):
celiac disease(positive IgA tTG, no biopsy- 11/2010)


DS1(age 13):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.

Share this post


Link to post
Share on other sites

Join eNewsletter

Taking a look at the recipe, the alterations I'd try include cutting back on the butter, like 1/2 or 1/4, and increasing the baking powder to 1 tsp per cup of flour. Using a baking powder which has sodium acid pyrophosphate should help, since it won't lose its fizz while you mix the batter. Otherwise it's a race to get the batter into the pan before the fizz is all gone. Blending the other ingredients first before adding the baking powder may help, since the binders will have had some time to develop their sticky properties, thus can hold the gas bubbles more effectively.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

Share this post


Link to post
Share on other sites

Join eNewsletter

Thanks for the help.

celiac-mommy, the density may very well have been from over mixing. I let that thing mix and mix. I'll try it again with much less mixing and see how it turns out next time. Of course, I'm always for a delicious recipe and would love to try a new one.

Thanks!

Bake 350, 25-30 minutes for muffins, 40-45 for 9x13 cake

2c of applesauce (or drained, shredded zucchini, mashed bananas, canned pumpkin, etc...)

4 eggs

3/4 c sugar (I like brown best)

1 tsp cinnamon

1 tsp vanilla

2c Pamelas pancake/baking mix

Add ingredients in order, mixing well until adding the Pamelas-then just mix until combined, spray muffin tins or cake pan before filling with batter. Makes about 18 muffins or a 9x13 cake


Rachelle 20dance.gif

Daughter diagnosed 1/06 bloodwork and biopsy
-gluten-free since 1/06

Son tested negative-bloodwork (8/07), intestinal issues prompted biospy (3/08), results negative, but very positive dietary response, Dr. diagnosed Celiac disease (3/8)

Share this post


Link to post
Share on other sites

Join eNewsletter



Join eNewsletter