It’s taken a long time to perfect my gluten free baking and I’m pretty proud that it’s now just as I want it to be…moist, non-crumbly, rises well and has no ‘grittiness’ like some gluten-free bakes can have. Basically, it tastes just the same as any other cake with gluten in.
I’ve had a lot of feedback from this recipe and it’s all been good. We also use this recipe for all gluten-free cakes in the classes I teach at the College.
This recipe is for an 8″ cake and I bake in three different tins. You’ll find when baking gluten free that your cakes, for some reason, bake a little darker so if you did this all in one tin it takes a little longer and doesn’t look as pretty and it won’t be as moist. Baking in layers means it doesn’t have to be in the oven as long and makes for a nice, light and airy sponge. You could even bake in 4 tins if you wanted more layers.
Just remember when gluten free baking…every minute in the oven – the dryer it gets!
If you need to use a different sized tin then please do feel free to message me if you struggle to work out how to convert.
One thing to remember for this recipe is that the rice flour is always 65% of your total flour blend, the potato is 23% and the tapioca is 12% – it’s this random for a reason!
I’ve tried different ratios and this works best. It may seem like this recipe has quite a lot of egg in, but that’s also for a specific reason. Whatever the size of your tin, match it in eggs. Weigh them (in their shells for this recipe) and your other ingredients, (sugar, butter and flour) should match this. Generally a large egg weighs around 62g.
Decorate however you like! If it’s just for me at home then right now I love just fresh buttercream and strawberries.
When I first started baking gluten-free I would just buy a ready-made gluten free flour. I realised that the grittiness I was getting in my bakes was because of this and after researching realised I needed to come up with my own ‘blend’. If you ever want to bake something a little more healthy or with a little more protein then your blend could also include quinoa, buckwheat or a something nutty. I’ve recently discovered ‘healthy’ flour from The Free From Fairy and I love the results so far! If you’re trying to avoid using rice then this flour is for you!
I’m always seeing how people hate the word ‘moist’ (sorry if you’re one of them) but there’s really no other way to describe it! When baking gluten-free you need to add as much moisture as possible. Whether it’s an extra egg or two, milk, or glycerine – you need it. Vegan alternatives can be oat or coconut milk and fruit juices work well too. I also prefer ‘Pure’ for a non-dairy butter alternative.
Here’s another random gluten-free baking fact too. Brown sugar retains more moisture than white! I can’t remember where I read that but it has stuck in my mind since. So, use brown sugar when you can. You’re welcome 😉
Ha… it is! Carrot cake makes for an amazing gluten-free cake. If you start anywhere than try this first! Just use your usual recipe and replace the gluten containing ingredients.
Now this is really important and if you don’t already have a gluten free kitchen then you will need at least a gluten-free dedicated area and separate tools. Metal tools are best as they are least porous and you need to avoid any potential cross-contamination.
Happy gluten-free baking!