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Gluten-free cake recipes with a proper 'cake' texture...?

(7 Posts)
willowisp Sun 22-Jun-14 15:03:17

Just made Nigellas Old Fashioned choc cake with gluten free plain flour. Came out fine, looks like a good rise....but has a grainy, almost gritty texture....I was hoping for that lovely, luscious moistness that comes with using sour cream.

I used Doves farm flour & compared their recipe for Victoria sponge & chocolate sponge, in case there was a mystery ingredient I may have missed, but nothing confused.

Is Xanthan gum the answer ?

MikeLitoris Sun 22-Jun-14 15:06:53

I always use gum and it makes a huge difference to my Gf cakes. My tip would be not to mix too mu ch though. It will turn to glue!

biscuitsandbandages Sun 22-Jun-14 15:52:24

We use rice flour instead and otherwise keep thr recipes the same and it works nicely.

willowisp Sun 22-Jun-14 16:33:43

How much gum per 100g of flour ? Does it make a difference whether plain or SR ?

With rice flour, do you need to treat like plain flour ?

Nigella cake uses plain flour, baking powder & bicarbonate (I just substituted PF for plain gluten free)

bronya Sun 22-Jun-14 16:36:29

You can use gum, but adding an extra egg to any normal gluten free recipe usually works as well. I use the Doves farm flour (that has some gum in already), add an extra egg and it turns out beautifully.

CMOTDibbler Sun 22-Jun-14 16:40:55

I never find my gf cakes grainy with the Doves Farm GF flour. I add a teaspoon of glycerin to drier textured cakes, and possibly they need a little more milk to get a dropping texture, but I don't think theres a lot in it

nannycook Wed 25-Jun-14 11:49:49

I second that with doves farm, never had any probs, in fact they said it was that nice they weren't convinced it was GF, obviously joking!

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