Replacing flour with gluten free flour in vic sponge?

[TeacupTempest]

Possible? What do I need to know?

[hattivatti]

Yes, it has worked when I've tried. However, the taste of gluten-free flour may not be as good. It helps a bit if you add some more fat (like butter or double cream) and if you use some vanilla extract (quite liberally!) to flavour the sponge. Depending on which gluten-free flour mix you're using and what the original recipe measurements are, you may need to increase the amount of gluten-free flour by 5-10%.

There are gluten-free vic sponge recipes online, so the easiest thing would be to try one of those as they are more likely to work.

[Pootles2010]

Yes it can work, just be aware that baking with gluten free is totally different, you do things in a different order. Agree with hatti - get a special recipe from online.

[medjool]

I don't agree that you'd increase the amount of flour - you'd add a little xanthan gum (not quite half teaspoon for 8oz flour) and 1tbsp liquid per oz/25g flour. I make gluten free cake using a Victoria sponge recipe all the time.

Doves Farm gluten free flour is blended to work as well as wheat flour in a recipe so you can follow the recipe exactly (plus the extra liquid and small amount of xanthan so it doesn't crumble). Use butter and vanilla/lemon/orange extract for flavour as the flour does taste different.

You can even throw it all into a mixer as an all in one and it will turn out well.

Just be prepared to have a few tries before you perfect the texture.

[CouthyMowEatingBraiiiiinz]

I have been baking GF for over 5 years now. Dove's farm flour works fine, best to add an extra tsp or two of liquid though - in a Victoria sponge I would add an extra tsp of vanilla essence, in a Madeira cake I add either a tsp or two of freshly squeezed orange or lemon juice, and add the zest to the mixture. Either makes a lovely GF citrus Madeira.

[CouthyMowEatingBraiiiiinz]

I don't even find I need to use the Xanthan tbh.