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16 February 2007 @ 04:14 pm
 
Hi I’m new. Not just to this community but to Gluten Free baking too. I bake all the time, but I’m just entering into the realm of Gluten Free since being asked to make a bridal shower cake for a bride that can’t have gluten.

Has anyone here made a Gluten Free Cake from a mix before? I made one last night to test it out and it turned out ok. . . I think. Are they supposed to be a little grainy and not rise like that? I’m making the real deal for a shower cake for this weekend. The bride-to-be told me that she liked yellow cake but never has been able to find yellow cake mixes that are gluten free. She told me about a brand that she likes for making chocolate cake, but said that she would prefer yellow. I found a yellow cake mix from a different manufacturer then the chocolate one she told me about. I’ve never made any of them before and don’t know if that’s just the way they are or if it’s just that this brand is not the best. Any information on this would be helpful. Also I don’t know if the food color gels for decorating cakes or the fondant I use is gluten free. Does anyone here know? Thanks!
 
 
 
It's a new day, it's a new lifetwostepsfwd on February 16th, 2007 09:45 pm (UTC)
Hi - You might want to check out coeliac_recipes or celiac

I have made gluten-free cakes from mixes before, though I prefer to make them from scratch. There are yellow cake mixes that are gluten-free... The one by Namaste is supposed to be good and Gluten-Free Pantry makes a line that is supposed to be tasty as well. I've never heard of a food coloring not being GF
Margiecauldroncakebkr on February 16th, 2007 10:35 pm (UTC)
Thank you for the other communities. I’ll start looking through them.

Are gluten free cakes usually a little gritty tasting? The one I made last night was good but it had a texture more like cornbread then cake. I have a Pamela’s baking mix that I could use to make one from scratch. Do you have a recipe for a yellow cake?

The food colors that I have are not like the kind you get at the market. They are thicker gels or pastes used for cake decorating. They are not at all like the watery kind you normally see in the teardrop shaped bottles.
It's a new day, it's a new lifetwostepsfwd on February 16th, 2007 11:39 pm (UTC)
NO, they should not be gritty tasting - If they are, you are using the wrong types of flours. Some GF flours are more gritty than others, and some can be purchased "fine ground" versus coarse-ground. Beware that rice flour does get gritty when it's burnt (such as around the edges of a cake where it touches the pan), so it's advisable to slightly undercook cakes that contain it.

Here is a recipe for a yellow cake, though it has a little "twist" to it and is not your traditional yellow cake:

Lemon Ricotta-Almond Cake

It's my favorite becuase it stays so moist.

This is the cake flour I use that isn't too gritty. For a very delicate cake you can try replacing some of the rice flour with cornstarch, too.

I suppose pastes have a higher than average chance of having gluten in them but it should be easy to check on the label or with the company that makes them.
It's a new day, it's a new lifetwostepsfwd on February 16th, 2007 11:39 pm (UTC)
PS Really I've heard nothing but good things about the Namaste mix, despite its simple packaging it's supposed to be quite good.