More tips for Gluten Free cakes?Ca
I have been getting more and more requests for gluten-free cakes. I have used both the yellow and chocolate mixes (Betty Crocker I think).
What is the best way to get a good cake release from a pan?
I found them to be dry...any tips?
Any other tips you can think of?
Thanks in advance!
Alyssa
Replies to This Discussion
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Permalink Reply by Deah on
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Why not make the same cake release recipe except use rice flour instead of wheat flour. It works for me.
You need to really test your recipe. Some are extremely dry like your noted. You can add pudding but read your labels! Don't expect your first one to be customer ready.
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Permalink Reply by Diana Viera on
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Alyssa~ I posted a coconut cake recipe that is gluten, wheat and dairy free in the recipes section under "Forums". It is an awesome cake and is one of my most requested for those that have allergies. It is a very moist cake and goes weel with any type of icing. Spectrum makes a nice coconut spray oil for pans and I either use it alone or coat it with rice flour. Either way it works great. It is a new product and can be found where you purchase your organic foods.
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Permalink Reply by Valerie Herskowitz on
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Nameste makes a great GFCF cake mix. I use parchment paper on the bottom of my pans for release ease
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I have been gluten free for 3 years, I use a flour mix for cakes on a one to one substitution using the Better Batter flour mix.
Also do not overcook your cake even by a few minutes, Dries out the cake. Practice a few cakes to achieve the perfect timing.
The chocolate cake on the Hershey Cocoa box with this substitution of flour is awesome and moist. Also can be made dairy and soy free.
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Thank you all so much for your wisdom! I'll be testing all these ideas/recipes, as I have frequent requests now! Thank you also for the website references. I'm a newbie to the forum, and am loving the feedback!
Thanks!
Alyssa
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