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Wheat Allergy - Anyone have a good wheat free white cake recipe?

post #1 of 5
Thread Starter 

I know that there have to be other cake bakers in my position. I figured out a few months ago that I have a pretty severe wheat allergy. Since then I feel much better but I can't eat my own cakes!!

 

I also have discovered a niche market for wheat free and other allergy free cakes and desserts. (My husband has a diary allergy and I also have nut allergies so I know how frustrating it can be to have food allergies.) Some of the recipes I have tried are great, but I haven't found a gluten free white cake recipe that will hold up for sheet cakes and stacking tiered cakes.

 

Does anyone have a recipe they would be willing to share?! Please and thank you!

post #2 of 5

Annalise Roberts published a recipe book of gluten-free recipes for cakes, cookies, breads etc.  Available discounted or at many public libraries.

 

Special ingredients are necessary for successful gluten free baking--xanthan gum, guar gum, and the special flours (potato, tapioca) that cannot be substituted by anything else. In the US/Canada look for Bobs Red Mill brand which is reliable and reasonably priced and sold only in sealed packages.

 

Last piece of advice came from a  friend with celiac--ONLY buy stuff in sealed packages--avoid open bulk bins because there is a significant potential for accidental contamination.

post #3 of 5
Thread Starter 

I have had success with rice flour, cornstarch, and a Bob's Mill bean flour combo. I mix it myself (from sealed packages) to get a baking flour that seems to hold up ok. But the recipe I tried had egg white beaten in it and it was very much like Angel Food Cake and not what I was looking for. I haven't tried the Tapioca flour yet.

 

 

I will see if I can find the book. Thanks for your help!

 

 

I'd still love to try any recipes that anyone has already tried and liked, anyone have one they like?

post #4 of 5

Get the book if you can.  She mixes rice, tapioca and potato flours for her cakes and I think that's why her recipes work well.

post #5 of 5
In our R&D we found that the best flour mix for gluten-free cakes is rice flour, sorghum flour, tapioca starch, and xanthan gum. Bean flours change the taste of cakes and potato flour can lead to a gritty texture.

FYI, when I last contacted Bob's Red Mill they said they share equipment with almond flour so if you have a nut allergy you may want to look at other sources.
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