hi everyone i have been asked if i could make a gluten free cake, has anyone ever made one, and if so how was the final result?
I would love to know this as well!! I was asked if I had ever made one, by a co-worker and told her no and didn't know anyone that had. I have been searching for recipes that looked edible...some looked a little scary and cardboardy.
Please pass along any opinions, tips, tricks, etc...
Hey, this is acually what I do for a living.
Instead of using wheat flour, you can use white or brown rice flour. I suggest you use 1/2 cup less than the recipe says, because rice flour is a little dryer. This is something you would have to play with though.
And make sure any baking powder and soda is gluten free as well. You can find any of these products in a heath food store.
Keep in mind that your cake will not rise as much as a wheat cake will because there is no strucure, so your cake will be smaller.
Here's another thread on the topic including links to recipes, although nobody mentioned if they actually tried any of the recipes nor how the cakes actually tasted. http://forum.cakecentral.com/cake-decorating-ftopict-392173.html
I'm hoping you'll get a response too! I have a friend w/celiac and want to do her baby shower cake later this year, but haven't wanted to invest in all the funky ingredients if the final result will be icky. In the above thread, posters did mention that Bob's Mill and Pamela's were two mixes that seemed to fare well. They're only around $5 so might be worth a try. Post here if you do!
Oh also don't forget, a flourless chocolate cake is gluten free! I did one of those for a bridal shower (pink gift box cake in my gallery) - it doesn't rise (duh, no flour) and is a pretty dense consistency, but OH MY GOODNESS it is soooo good. I torted it and filled with raspberry puree and whipped ganache, then topped with whipped cream (upon serving; not under the fondant). Heavenly!
I have celiac disease and my favorite cake mix is made by Cherrybrook Kitchen. It is their Gluten Free Dreams - Chocolate Cake Mix. It is delicious and the rest of my family enjoys it too! I make it with a little extra butter instead of the vanilla and it is very tasty and moist.
If you decide to make a cake from scratch, watch the baking powder.
Also, always read the label or confirm with the manufacturer that products like confectioners sugar are gluten free (some manufacturers add cornstarch, which is perfectly safe for us, but others add a wheat derived starch - I think so that the sugar doesn't clump). It should say which one they use on the label. You may want to confirm that food coloring gels or other "non-pure" ingredients don't have any gluten in them as well.
I have not tried this, but thougt I would pass it on.
http://www.vegan-food.net/category/cakes/_
White eggless cake
INGREDIENTS
* 1 1/2 cups flour
* 1 cup dry sweetener/sugar
* 1 teaspoon baking soda
* 1/4 teaspoon salt (try this amount, can go to 1/2)
* 1 cup water
* 1/3 cup oil
* 1 tablespoon nice, mild tasting vinegar
* 1 tablespoon vanilla
* 1/4 teaspoon almond extract
METHOD
Preheat oven to 180C/350F.
Mix or sift dry ingredients together in a large bowl. Measure in the wet
ingredients, and stir with a fork until no lumps remain. Pour into an 20 x 20
centimeter (8 x 8 inch) pan. No need to grease. Bake for 35 minutes or until
tests done.
This is usually served from the pan cut in squares. If you want to take it
out of the pan, you'll have to grease and flour as it is a moist cake and wants
to stick.
Eggless yellow cake
INGREDIENTS
* 230 ml / 8 fl oz / 1 cup water
* 175 g / 6.5 oz sugar
* 150 g / 5.3 oz cake flour
* 70 g / 2.5 oz vegetable shortening
* 35 g / 1 oz soy milk powder
* 10 g / 1/3 oz baking powder
* 5 g / 0.2 oz vanilla
* 5 g / 0.2 oz salt
* 2 egg replacers
METHOD
1. Dry blend all dry ingredients in a with a wire whisk on medium speed for
3 minutes.
2. Add shortening to the mixture and mix for another 2 minutes.
3. Add water and vanilla to the mixture and blend on high speed for 2
minutes.
4. Pour batter into 9 inch / 23 cm pan and bake at 360F/185C for 35 minutes.
Let cool for 10 minutes and remove from pan.
thanks to everyone for their suggestions, and tips but she changed her mind and ordered truffles instead.
I know you said the lady changed her mind, but I thought I'd share a recipe anyway. My son tested allergic to wheat when he was 9 months old, so for his first birthday I had to be creative (I was heart broken that he couldn't have cake!!). I searched online and found this recipe for a yellow cake. I was a little hesitant because of the whole mayo thing, but the cake turned out SO good that we were all tasting it and amazed to find out it was wheat free. It does have eggs and milk, but when reading some of the reviews, there were tips on how to make it without those ingredients too. 
Just and FYI, the Xanthan gum is EXPENSIVE! You only use a small amount, but it's like $12 for a box. Here's the recipe link.
http://allrecipes.com/Recipe/Gluten-Free-Yellow-Cake/Detail.aspx
Keyshia
Keyshia, thanks for that link! I have that recipe, I almost tried it but chickened out as I didn't want to get all the $$ ingredients and then bake a yucky cake. It's great to hear from a real person that it is "SO good" (yeah!) and that nobody could tell it was wheat free. If I don't try RochesterLeah's box mix suggestion. I'll try this recipe for sure.
cakekrayzie, good luck with the truffles...yum!
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