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kellynolan82

Cake Baking - Texture Says It All!

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Here is a rich chocolate cake recipe and I was wondering what combination of gluten free flours would be good for baking this sort of treat. The ingredients are below:

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Ingredients (serves 12)

200g good-quality dark chocolate, chopped

200g butter, softened

1 cup dark brown sugar

1 teaspoon vanilla extract

3 eggs, at room temperature

1 1/2 cups self-raising flour ** needs to be gluten free!!

2 tablespoons cocoa powder

1/2 cup milk

chocolate curls or shavings (optional), to serve (see note)

Method

Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.

Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.

Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.

Whilst in the process of converting this recipe, one thing I would like to retain is its texture as shown in the picture - a nice, consistent, steady and craggy (not overly smooth) texture. I would like it to also be nut free (no almond meal, etc.). I have received suggestions such as brown rice flour and a bit of xanthan gum, but I think this will probably need a bit more than that. Seeing as though it's supposed to be somewhat tall and un-layered, flourless simply isn't an option.

Udi's have pretty much done it (i.e. texture) with their breads, so it must be possible! :)

Any ideas would be most appreciated

Edited by kellynolan82

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Here is a rich chocolate cake recipe and I was wondering what combination of gluten free flours would be good for baking this sort of treat. The ingredients are below:

Whilst in the process of converting this recipe, one thing I would like to retain is its texture as shown in the picture - a nice, consistent, steady and craggy (not overly smooth) texture. I would like it to also be nut free (no almond meal, etc.). I have received suggestions such as brown rice flour and a bit of xanthan gum, but I think this will probably need a bit more than that. Seeing as though it's supposed to be somewhat tall and un-layered, flourless simply isn't an option.

Udi's have pretty much done it (i.e. texture) with their breads, so it must be possible! :)

Any ideas would be most appreciated

I am able to get that texture with my chocolate cake recipe and although I use a flour mix now because it's cheaper for me it is still the same flours, a combination of white rice flour, brown rice flour, potato starch, tapioca starch and xanthan gum. Hope that helps.

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I am able to get that texture with my chocolate cake recipe and although I use a flour mix now because it's cheaper for me it is still the same flours, a combination of white rice flour, brown rice flour, potato starch, tapioca starch and xanthan gum. Hope that helps.

Thanks. Would you mind if I asked what the part:part:part ratio is? :)

Any other ideas?

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I have great luck with Better Batter flour blend. To make it a self-rising blend add 1 1/2 tsp of baking powder and 1/2 tsp of salt per cup of flour.

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Thankfully it is simple to make cakes, brownies, cookies and pastry gluten-free - it is the yeast products that are tricky to replicate.

In addition to what others have recommended I love adding some coconut flour in such recipes for nice flavour. You could also use a bit of sorghum.

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Thanks. Would you mind if I asked what the part:part:part ratio is? :)

Any other ideas?

Right now I use Better Batter like Coleslawcat, but when I was mixing my own it ended up being 1/2 c brown rice flour, 1/2 c white rice flour, 2/3 c potato starch, 1/3 c tapioca starch and 1 1/2 tsp xanthan gum. I would mix up a big batch (usually tripling the recipe) and just use it as I needed it.

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I solved the cake problem (and a few others) by buying The Cake Mix Doctor Bakes Gluten Free by Anne Burn. She starts with Betty Crocker gluten-free mixes and adds stuff to make an amazing array of desserts. Every one I have tried has been so good that non-gluten free friends ask for the recipes.

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