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Help Me Fix This Pound Cake

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I was making a desert for a party last weekend and I thought I'd try this one Blueberry-Lemon Yogurt Pound Cake, but since it wasn't gluten-free I subbed the flour for gluten-free all-purpose flour and added some xanthan gum. Well after baking it for two hours I couldn't remedy the soup in the middle of the cake, so I ended up buying a gluten-free yellow cake mix from Hodgons Mills and frankensteining the recipes together. The result was outstanding, but I'd like to be able to be able to make this without the cake mix to save some money next time. Ideas?

This was my frankenstein recipe btw,

▪ 1 box Hodgson Mills gluten-free Yellow Cake Mix

▪ 1/2 cup plain yogurt

▪ Just under 1/2 cup milk

▪ 3 large eggs

▪ 2 teaspoons grated lemon zest (approximately 2 lemons)

▪ 1 teaspoon pure vanilla extract

▪ almost 1/2 cup butter (1 & 1/2 T less)

▪ 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

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I don't know how to fix your pound cake recipe. Sorry :( But, here's a blueberry coffeecake you might like. I baked it Thanksgiving morning and it was delicious. Took a huge piece nextdoor and shared with my neighbor, recently widowed. She fixed the gourmet coffee and we visited for a while. She LOVED the cake and she's gluten-eating. :)

Modifications: Added 2 t. xanthan gum. For the flour, I used: 1/4 c. millet, 1/4 c. brown rice, 1 c. sorghum, 13 c. tapioca, 1/4 c. coconut flour, 1/4 c. almond meal, and 2/3 c. potato starch, though you could use any gluten free flour blend, I would imagine. This was just my concoction. PLEASE NOTE: This is just my opinion, but I think in the Batter parentheses it should read "brown rice flour BLEND."

Adapted from The Maine Wild Blueberry Cookbook, by the Bar Harbor Jam Company.

To the Native Indian tribes, the wild blueberry was not only a major component of their diet, but also their legends. They felt the tiny star-shape atop each berry was a sign, and therefore they held the berries in religious awe.

During hard times it was believed that these “star berries” were sent by the Great Spirit to feed his hungry children.

“Star berries” are ranked number one in antioxidant activity

compared with 40 other commercially available fruits and vegetables,

according to recent USDA studies. What better excuse to make this

wonderful wild blueberry coffee cake?

Topping

1/4 cup all purpose flour (brown rice flour can be substituted to make this a gluten-free recipe)

1/3 cup brown sugar (or Sucanat)

1 tsp. cinnamon

1/4 cup butter

1/2 cup chopped nuts

Batter

3 cups flour (brown rice flour can be substituted *I think they meant brown rice flour BLEND*)

1 cup sugar (or Sucanat)

4 tsp. baking powder

1 tsp. salt

3 eggs slightly beaten

1/2 cup sour cream

2/3 cup milk

1 1/4 tsp. vanilla

1/2 cup butter, melted

2 cups blueberries

8 oz. cream cheese

In a mixing bowl combine flour, sugar, baking powder and salt; set aside. In another bowl combine slightly beaten eggs, sour cream, milk, vanilla and melted butter: add dry ingredients. Stir well to mix. Fold in blueberries and the cream cheese cut into 1/2 inch cubes. Spoon into a greased 9×13 inch pan. Spread topping evenly over the batter and bake at 350 F for 35 to 40 minutes or until coffee cake tests done.

Read more: http://www.care2.com/greenliving/wild-blueberry-coffee-cake.html#ixzz1ecVFXPQF

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I was making a desert for a party last weekend and I thought I'd try this one Blueberry-Lemon Yogurt Pound Cake, but since it wasn't gluten-free I subbed the flour for gluten-free all-purpose flour and added some xanthan gum. Well after baking it for two hours I couldn't remedy the soup in the middle of the cake, so I ended up buying a gluten-free yellow cake mix from Hodgons Mills and frankensteining the recipes together. The result was outstanding, but I'd like to be able to be able to make this without the cake mix to save some money next time. Ideas?

I have Annalise Roberts' cookbook Gluten-Free Baking Classics in which she has a recipe for a Lemon Pound Cake that sounds similar to what you want. I found this recipe by doing a google search. In her cookbook the recipe calls for 2/3 to 3/4 cup of fresh dry blueberries stirred in before putting the cake in the pan. I would think that you could leave out the coconut and sub the blueberries. Be sure to read about the correct size pan to use. It will not turn out using a loaf pan.

She also has a recipe for her Brown Rice Flour Mix

FWIW, I really like this cookbook and feel it was a worthwhile investment. I made her Vanilla Cupcakes the other day and they were super easy and also delicious.

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I have Annalise Roberts' cookbook Gluten-Free Baking Classics in which she has a recipe for a Lemon Pound Cake that sounds similar to what you want. I found this recipe by doing a google search. In her cookbook the recipe calls for 2/3 to 3/4 cup of fresh dry blueberries stirred in before putting the cake in the pan. I would think that you could leave out the coconut and sub the blueberries. Be sure to read about the correct size pan to use. It will not turn out using a loaf pan.

She also has a recipe for her Brown Rice Flour Mix

FWIW, I really like this cookbook and feel it was a worthwhile investment. I made her Vanilla Cupcakes the other day and they were super easy and also delicious.

That recipe looks similar to the one I originally made, but using the loaf pan it made soup. I just don't understand why the cake mix worked but the gluten-free flour didn't. Maybe I just didn't add enough flour. The cake mix was very firm while the flour attempt was runny like normal gluten containing cake mix.

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I really don't understand the science/chemistry of gluten-free baking so have stuck to either using a mix or a gluten-free recipe to begin with. I've never tried to convert a regular recipe to make it gluten-free. There's a lot of differences in gluten-free flour mixes, too, so I try to stick with what the cookbook author recommends.

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The cake mix was very firm while the flour attempt was runny like normal gluten containing cake mix.

Sounds like you need either more flour or less water or other liquid. However, there are some notable differences between various blends of gluten-free flours on the market. Knowing what the blend was, of each one you used would help focus in on a solution.

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Sounds like you need either more flour or less water or other liquid. However, there are some notable differences between various blends of gluten-free flours on the market. Knowing what the blend was, of each one you used would help focus in on a solution.

I used King Arthor's All-purpose flour, which contains white rice and whole-grain (brown) rice flours, tapioca starch, and potato starch

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I used King Arthor's All-purpose flour, which contains white rice and whole-grain (brown) rice flours, tapioca starch, and potato starch

OK, and what's in the cake mix?

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OK, and what's in the cake mix?

Brown Rice Flour, Sugar, Tapioca Starch, Cornstarch, Baking Soda, Xanthan Gum, Flake Salt, Baking Powder

So they are very similar in composition. Perhaps I just needed more flour. This is why I don't bake haha. When you cook you can taste as you go and add whatever needs to be added. With baking you just hope it's right when you put it in the oven.

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One day when I was craving something sweet, I made this easy Buttery Pound Cake--- from the back of one of the BRM gluten-free flour packages--- and it was delicious!

1 cup Sweet White Rice Flour

1/2 cup Sorghum Flour

1/4 cup Corn Starch

2 tsp Baking Powder

1 tsp Xanthan Gum

1 cup Butter, room temperature

1 cup Granulated Sugar

4 Eggs

2 tsp Vanilla

Directions

Beat the butter until creamy and smooth. Add the sugar and beat into the butter until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each one. Add the vanilla and blend until completely incorporated.

In a separate bowl, combine the flours, cornstarch, xanthan gum and baking powder and blend together with a whisk. Add the dry ingredients to the wet and blend until fully mixed. Spread into a greased 9-inch bread pan. Bake for 60 minutes at 350

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