That Shakespeherian Rag Asked: Can anyone help me revise this cake recipe so that it’s gluten-free?
I’m trying to make an upside down fig cake for a family that deals with coeliacs disease.I’ve always used wheat flour, and I’ve been told that when baking, there’s no great 1:1 gluten-free flour substitution. So I’d love any tips on mixing gluten-free flour to make as moist a cake as possible.
Here are the ingredients:
– 1&1/2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp vanilla extract
– 1/4 tbsp ground cinnamon
– 1/4 tsp salt
– 2 tbsp honey
– 1&1/2 cups (plus 1&1/2 tsp butter)
– 1/2 cups light brown sugar
– 10 figs
– 3/4 cup granulated sugar
– 1/2 cup whole milk
– 2 large eggs
Thanks for any help/advice you can give!
Answers:
sweetroll Answered:
You can try using rice flour. Available in Asian market but I’ve made my own grinding rice in a coffee grinder. It’s probably going to be very moist – quite dense without the flour.
Sometimes it’s better to use recipes specifically written for gluten free diets.
Jussie Answered:
You might try a mixture of almond flour and coconut flour. Assuming there aren’t any nut allergies to deal with.
ckngbbbls Answered:
you are better off finding a specific recipe already designed to be gluten free than changing one yourself. There’s more to it than just switching the flour to a gluten free version.
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