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Need Help With Converting A Recipe

MissBecky

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MissBecky Rookie
MissBecky
Posted

I found this recipe, and I was wanting to convert it to gluten-free. I have a bag of Bob's Red Mill gluten-free All-Purpose Flour, so I was curious if it's a matter of just substituting the same amount of regular flour for the gluten-free, or if it would be a different measurement.

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love2travel Mentor
love2travel
Posted
  On 8/21/2011 at 9:42 PM, MissBecky said:

I found this recipe, and I was wanting to convert it to gluten-free. I have a bag of Bob's Red Mill gluten-free All-Purpose Flour, so I was curious if it's a matter of just substituting the same amount of regular flour for the gluten-free, or if it would be a different measurement.

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Yes, in this situation you certainly could use Bob's Red Mill gluten-free AP flour because the end product would have the properties as in a regular cake. This cake is a fairly dense one (but in a good way!). If there is no Xanthan gum in the mix add 3/4 teaspoon. Be aware that the texture may be a touch different than regular cake but the difference may be very slight to unnoticeable to some.

When substituting gluten-free flours in breads, pizza crust, pastry, bagels, English muffins, doughnuts and so on it can get trickier than straight substitutions.

Good luck! Let us know how it turns out. Looks yummy!

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