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

[willowisp]

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 .

Is Xanthan gum the answer ?

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!

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

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)

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.

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

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!