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. RECIPE 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 5 apples (cube) 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. Cool. This is a nutrient dense cake, y'all, so enjoy responsibly :) I add whipped coconut milk as a topping. Enjoy :) B.
0 Comments
|
|