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Serious about: Gluten Free Baking! - Page 2

post #16 of 49

GF Angel food cake is very easy to make.  

 

http://www.tasteofhome.com/recipes/gluten-free-angel-food-cake

 

Here is the same cake already converted.

 

I've made this one with success.

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #17 of 49

Here is a good list of substitutions for allergies.  Scroll down it is long.

 

http://www.livingwithout.com/resources/substitutions.html

 

Happy Allergy & Celiac Baking

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #18 of 49
Quote:
Originally Posted by MsGF View Post

You will probably not be able to use the same flour blend for both chocolate and white/vanilla cake.  Chocolate cake is very forgiving, but vanilla white cake is not forgiving at all.

Once we found the perfect flour blend for the GF vanilla cake, we used that blend for all other flavors without any issues.
post #19 of 49
Thread Starter 
MsGF, Do you have any books you do recommend? I agree both books mentioned so far are geared towards the home cook. I would like something a little bit more professional in quality, especially something that measures not in cups that measures by weight. I hate measuring by cups!

That's good to know not to use brown rice flour, that's what I've been using. It's been working fantastic with my chocolate cake with vanilla is very heavy and dense, so is my red velvet. I'm on my way right now to go and get White rice and sweet rice flour to give it a try.
post #20 of 49
Quote:
Originally Posted by JWinslow View Post


Off topic - I burst out laughing at the one star review.  Something went seriously wrong. :)

Oh my god I just read that review...I started laughing too! I promise everyone, that has never happened to me when I use that book :)

post #21 of 49
Sweet rice flour has a very high starch content, you might be able to sub it for a starch but it probably won't work well if you sub it for another flour. Unless you're making mochi.
post #22 of 49

The Culinary Institute of America GF Book has really good flour blends, measured by weight, that's how I do it to. Consistent results that way. Some of the recipes are good.

 

I have recently acquired the Gemma McFarlene GF book and it is good so far.  She is a professional baker too.  All done by weight. So far I like the book.  The book has a great selection for many different allergies.  IE:  GF Choc Cake Recipe, then changed for DF,NF ect.  

 

I do not love any book yet.  I pick and choose things from books and tweak them,  put them together, mix them up and come up with my own thing.

 

  http://www.icedgembakes.co.uk/

 

http://www.amazon.ca/Gluten-Free-Baking-Culinary-Institute-America/dp/1598696130

 

Trial and error is best.  But I am liking the Gemma McFarlene book,  I've tried a few things so far with good results, gave out samples and they were enjoyed.  I've only tried the GF  recipes to date.

 

I attached to one post some substitutions, and in there are some flour blends, scroll down. The first one is very light in flavor and colour. Good for white/vanilla cake.

 

Good Luck

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #23 of 49
Thread Starter 

OK, another question about the method you make your GF cakes (for those that make GF cakes!).  In my research, I have read about how powerful xanthan gum is, and that one of the biggest mistakes people make when converting a regular recipe to GF, they use the same traditional mixing method like they were using regular flour:  cream butter/sugar/eggs, in another bowl add dry together, then add dry to wet alternating with milk/buttermilk etc.  I have read, but only in a few sources, that this overdevelops the xanthan gum much like overdeveloping gluten in a regular recipe, but it's x1000 worse, the xanthan prevents the cake from rising properly and can make it gummy.  I have dug and dug to cite a source for ya'all and can't find it, but I read that once xanthan is added, you shouldn't mix for more then 10 seconds or so.  I agree that the longer I allow my GF recipe to mix, the more gleatenous and gummy the batter gets, and the best results I've gotten are if I cream butter/sugar/eggs, add all buttermilk and any other wet ingredient, then add flour mix all at one time, mix for 10 seconds, scrape, mix another 10 then call it done.

 

Do any of you (I'm looking at YOU, MsGF!) agree with this?  I bought this Simply Gluten Free book and the methods for making the cakes in it are traditional creaming, not this dumping method, but the recipes in it do not call for any extra xanthan besides what is added to the initial flour mixture and the other recipes I have do call for extra xanthan to be added into the recipe along with what is initially added into the flour.

 

Thoughts? 

post #24 of 49
Thread Starter 

And bummer that the Culinary Institute book isn't available on Kindle.  That's how I buy all my books now :(

 

*edited for typos

post #25 of 49
Quote:
Originally Posted by DeliciousDesserts View Post

I really wish I had this talent. My sister suffers. I've been trying all kinds of things, but they are all disasters.

I have no interest in baking gluten free for the masses. If anyone would be willing to share any of their GF cake recipes, I will offer the choice of a kiss on the mouth or my very guarded perfect carrot cake or triple chocolate espresso cookies.

Anna, I want that chocolate! I'm seeing you at ICES if you pick the kiss!

HAHAHAHAHAA! Now you're going to get everybody thinking we are sweet on each other, lol. My GF chocolate is VERY time consuming, and has tons of ingredients.... I'll bring you a cupcake to ICES, and once you love it, I'll give you the recipe, so you know it is worth all the trouble, lol 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #26 of 49

I whip my chocolate GF recipe, I mix all my dry, together, then all the wet together, then mix them all together, then whip for 3 minutes. It is a bit slimey, but works great. 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #27 of 49
Quote:
Originally Posted by FromScratchSF View Post

I have read, but only in a few sources, that this overdevelops the xanthan gum much like overdeveloping gluten in a regular recipe, but it's x1000 worse, the xanthan prevents the cake from rising properly and can make it gummy.  I have dug and dug to cite a source for ya'all and can't find it, but I read that once xanthan is added, you shouldn't mix for more then 10 seconds or so.

I'm not sure how accurate that is, I've never heard of xanthan gum being overdeveloped by excessive mixing the same way gluten can be. We've never had that problem with our GF recipes.

The GF baking process is just as tricky (if not more so) than finding the right ingredients, the process is where the real trade secrets are.
post #28 of 49

FYI, if anyone wants to try these recipes out on me, I am willing, and you all know I am honest to a fault, lol. Just send me 1 from all your GF cupcake batches, and I'll be the judge! 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #29 of 49

I have never heard of this either.  Most of the time I fold in my  flour mix not beat it in the mixer.  But once the ingredients are mixed together you don't want to mess around with it very much.  Just fill your pans, smooth the top and get that baby in the oven.  I don't grease my pans either, only parchment on the bottom, it holds it up better in my experience. And I never cool my cakes in the pan.  10 minutes max if at all.

 

The only thing about xanthan is that you don't want to use too much. That will cause issues.

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #30 of 49

I use xantham gum in my one whole GF recipe, lol, I mix mine for about 30 seconds after adding with no trouble. I was playing around with trying to develop a chocolate one, added it way earlier on in the recipe, and it came out like rubber. Never could figure out why, maybe that was it.. I know it can go over 10 seconds though.

 

There's my piddly contribution to this thread, haha.

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