Being gluten intolerant, this post caught my attention right away. While I bake a lot of cakes and cookies, I personally cannot taste or consume any of them...my husband has no issues doing any tasting that may be required...he happily reminds me how he is "saving my reputation" by being a quality control analyst....LOL
Anyhow, every once in awhile, I REALLY want a cake or cookie that I can eat and I am pretty picky about the taste...all gluten free "flours" are not the same. There are some flours I cannot stand...bean flours or 100% white rice flour mixes. The bean flours I don't like the taste and the 100% white rice flours, I don't like the almost gritty texture. As well, alot of gluten free bakers mix their own "flours"... much more economical. I am always scouring baking sites for gluten free recipes and trying some of them out. One of the best blogs I have come across is:
http://www.thebakingbeauties.com. On this site, there is a red velvet cupcake recipe that uses a 100% superfine brown rice flour...this could be okay..brown rice has a much better flavor and texture than white rice IMO...I haven't tested this red velvet cake....actually even pre gluten free days, I have never had this particular flavor. Link for the red velvet cupcakes are: http://www.thebakingbeauties.com/2011/02/gluten-free-red-velvet-cupcakes.html. If I were to make this cake, I would probably using a 50/50 mix of the superfine brown rice flour and sorghum "flour".
There is another good site for gluten free recipes (just not red velvet) should you be looking for gluten free cake recipes in future: http://glutenfreegoddess.blogspot.ca
Hope this helps a little
