We all love cake, and it should be something that everyone enjoys, but some of us have a gluten allergy and can’t eat traditional cake, and this is where gluten-free cakes come in clutch. More and more people are avoiding gluten in their baking. For some, it is a choice of consumption; for others, it is a health obligation. However, one problem remains.
Gluten is a natural binder that makes certain preparations soft and elastic. Removing it from a preparation could have consequences on the texture. This is the case with cake. So, without further ado, let’s dive into this blog and learn some of our best tips to prepare a gluten-free cake for yourself or your loved ones.
Tip 1: Use gluten-free flours
Gluten is contained in wheat flour, which is used in many culinary preparations, including cake. Fortunately, by following a few rules, it is possible to replace this flour in the preparation of the cake. If you are not gifted in the culinary arts, you can call upon a qualified caterer. He will be able to help you with the gluten-free preparations.
If you decide to do it yourself, you will just have to mix several flours. The goal is to obtain a harmonious mixture and a dull taste. Indeed, flours that do not contain gluten have particular characteristics. They have strong flavors, colors, and textures. Mixing them, therefore, helps to mitigate the defects of each of them. Here are some non-gluten flours that you can use in the preparation of your cake:
- Rice flour: it has a neutral flavor that is very favorable for making cakes
- Millet flour: is known for its high fiber content. You can mix it with rice flour or other flour.
- Buckwheat flour: has a rustic and delicate flavor. If you like it, it could be the perfect flour for the preparation of your cake. Some flours are not used much but could also be very effective. You have to try them.
- Corn flour: when used alone, the cake can be quite dry. It is, therefore, preferable to mix it with another lighter flour.
- Chestnut flour: it has an intense taste that is perfect for the preparation of the cake. However, it is better to mix it with neutral flour so that it does not get nauseating.
Before mixing the flours, remember to weigh them. They have completely different weights and textures than wheat flour. In case they have a strong taste in the preparation, you can add vanilla extract. It will slightly reduce the taste.
Tip 2: Replace the baking powder
Baking powder is a mixture that makes the cake puff up, and the dough rises. However, it is clear that it also contains gluten. Fortunately, it is possible to replace it without altering the texture of the cake. To do this, you can use:
- Egg whites: add them to the batter with finesse and elegance
- Sodium bicarbonate: for one packet of baking powder, you can use one teaspoon of sodium bicarbonate. However, be careful with the dosage. If you overdose, your cake could have an unpleasant taste.
- Xanthan gum: to replace baking powder, use a mixture of xanthan gum and guar gum
- Baker’s yeast: whether fresh or dry, it can be used. Contrary to popular belief, it does not contain gluten.
Tip 3: Opt for starches
Texture has always been a major concern in the preparation of a gluten-free cake. Indeed, gluten makes the cake elastic and especially soft. However, it is possible to do without gluten and still have a cake with a beautiful texture. The secret ingredient to do this is cornstarch. It makes gluten-free preparations light and supple.
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