Gratitude is happiness doubled by wonder.
~ GK Chesterton

Saturday, September 19, 2015

Gluten-Free Cake

Let us not delve too deeply into the complaints about gluten-free breads and cakes. Briefly, however: grainy texture, too egg-y, too potato-y, contains guar/xanthan/otherwise-leguminous gum.

Happily, I've happened upon a recipe secret that has changed the way I do gluten-free baking.

~ Rice flour/tapioca flour mixture in a 6:1 ratio ~

I'd credit the acquaintance who shared this with me, but I don't know if she blogs, so I cannot give a link.  If I ever find out that she does, I'll fix this and give her full credit. I've used this mixture in a number of recipes, simply substituting the rice/tapioca recipe for wheat flour. No matter the size of the recipe, use this ratio and you won't go wrong. 6 teaspoons rice flour to 1 teaspoon tapioca flour; 6 tablespoons rice flour to 1 tablespoon tapioca flour, etc.

Citrus Cake
This recipe and I have a history.  Originally, I think it was a recipe for lemon bread. Whilst nursing my youngest child, who was very dairy-intolerant, I substituted the milk called for in the recipe with orange juice, in order to make the bread milk-free.  At that point, we had to call it "citrus bread," since another child thinks she hates orange, lemon, or lime. (When she doesn't know what she's eating, she loves it.) I found the bread to be sweet enough to use as a cake, so when I needed a dairy-free birthday cake, I baked it in a round pan instead of a bread pan, frosted it with a sour cream frosting, and felt pleased with myself. The final adjustment to this recipe came when I needed to provide a gluten-free cake made from scratch, since gluten-free box mixes always contain some sort of leguminous product (something I cannot eat).

And here it is, a gluten-free, soy-free, almost-dairy-free (it has butter) cake that tastes delicious!

GF Citrus Bread/Cake

1/4 cup butter, softened
1/2 cup sugar
1 egg
1 TBL lemon and/or lime juice
9 TBL rice flour
1 1/2 TBL tapioca flour
1/2 tsp baking powder
dash salt
1/4 cup orange juice

* Cream butter and sugar together.
* Beat in eggs and lemon/lime juice.
* Add dry ingredients alternately with orange juice.

* For bread: Bake in a bread pan @ 350 degrees for at least 30 minutes, checking for done-ness in 5 minute increments.

* For cake:  Bake in an 8" round cake pan @ 350 degrees for at least 15 minutes, checking every 2-3 minutes for done-ness.  It's a fairly thin cake, so it doesn't need a long bake time.


Nota bene:  It is a pure coincidence, if there is a published recipe out there that is similar to this.  I promise, I haven't stolen this from anyone.  As you can tell, there was an evolutionary process in the creation of this recipe, so as far as I can tell, it really is an original!

2 comments:

  1. Looks great! I often make gluten-free muffins and crackers using sorghum flour and tapioca flour. We don't even have any gluten allergies in the family. I just like to use various grains instead of wheat all the time. I'll give this cake a try!

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    Replies
    1. I love to shake it up, too, and experiment with all sorts of food. But I have not been able to sell the wheat-eaters in the family on most gluten-free alternatives. Yet!

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