What kinds of flour do you use for cakes? Do you need to use more or different leavening agents for them? I had a co-worker with celiac, and other co-workers that are vegan - and was assigned to make a cake for the office. I fudged my way through, but would love to know from someone with experience what to do next time! (I used soy flour instead of eggs for the vegans)
I haven't made any GF cakes yet so I will have to give a real-life answer from the field, later. However, I *can* say that yes, you need a variety of flours, starches, leavening agents, and stick-ums (xanthan gum or guar gum). Most of the recipes I have call for some combination of sorghum, soy, and/or rice flours. They also require potato and/or tapioca starch. And then the extra "glue" gums. I'll share once I have tried it for real.
What kinds of flour do you use for cakes? Do you need to use more or different leavening agents for them? I had a co-worker with celiac, and other co-workers that are vegan - and was assigned to make a cake for the office. I fudged my way through, but would love to know from someone with experience what to do next time! (I used soy flour instead of eggs for the vegans)
ReplyDeleteI haven't made any GF cakes yet so I will have to give a real-life answer from the field, later. However, I *can* say that yes, you need a variety of flours, starches, leavening agents, and stick-ums (xanthan gum or guar gum). Most of the recipes I have call for some combination of sorghum, soy, and/or rice flours. They also require potato and/or tapioca starch. And then the extra "glue" gums. I'll share once I have tried it for real.
ReplyDelete