I've had a lot of questions at Cavallo about Gluten Free Baking.
I'm really pretty thrilled that there is so much interest!
Gluten free baking can be a challenge because of the density of the flours used.
I find that there are two secrets to making it taste more familiar to your palette and to make things "fluffy".
I stay away from a lot of tapioca and other starches that are merely sugar and glue your intestines together.
Adding the juice of 1/2 a lemon together with some baking soda or powder is my favorite way to lighten the dough when I use nut flours. As far as taste goes: I ALWAYS add generous amounts of lemon zest and vanilla to my cakes, in addition to things like GF almond essence, which is what I used here.
for the cake I brought in today:
soy free - can be made sugar free - organic - gluten free
1 1/2 c almond flour
1 c Bob's Red Mill GF Baking Mix (this is Garbanzo bean based, so if you are paleo, sub with nut flour)
1/3 c ground flax
1 tsp baking powder (aluminum and corn free)
juice of 1 lemon
zest of that lemon
1 tsp each vanilla & almond essence
3 free range eggs
1/2 can of coconut milk
1/4 c olive oil
3/4 c natural cane sugar or sub equivalent Monkfruit for 0 glycemic
Blend all ingredients, mixture should be thick, adjust if necessary depending on the flours you use.
Transfer to lined baking pan.
Top with apples, drizzle with a bit of olive oil
bake at 345 degrees for about 1 - 1 1/2 hours until inserted toothpick comes out clean.
This is a nutrient dense cake, y'all, so enjoy responsibly :)
I add whipped coconut milk as a topping.