Jump to content
  • Sign Up
0
MissBecky

Need Help With Converting A Recipe

Rate this topic

Recommended Posts

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.

http://lickthebowlgood.blogspot.com/2010/09/caramelly-appley-delicious.html

  • Upvote 1

Share this post


Link to post
Share on other sites

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.

http://lickthebowlgood.blogspot.com/2010/09/caramelly-appley-delicious.html

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!

  • Upvote 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

×