With so many people avoiding grains and gluten these days, including 2 members of my own family, I thought it was time to share some of our favorite gluten free cakes.
Last year I cleaned up my own diet in an effort to manage chronic pain from arthritis, and eliminating grain was part of that for me, too.
I'm so much healthier now, (but not just because of eliminating grain!)
Once you have a little experience with gluten-free baking, you'll be able to substitute your favorite GF flours in a regular recipe.
Sometimes it can be a challenge to make a cake without gluten. In some recipes gluten is what holds the cake together.
If you find a recipe that just won't work out with gluten free flours you could try using xanthan gum to replace the gluten. But I prefer not to use that since it isn't a natural whole food.
I also avoid some gluten free blended flours because they have potato starch and bean flours. I can't eat white potatoes or other nightshades because they contribute to my arthritis pain.
Depending on what types of flours you use instead of wheat flour, the texture might not seem right for the cake. Some gluten free flours like rice flour have a fine texture, others have a rougher texture, like flaxseed meal. Almond meal is somewhere in between. So it's important to consider the texture you want to achieve when choosing to substitute gluten free flours in a wheat-based recipe.
As I add recipes here, I'll try to explain why I chose to use certain ingredients that may not be found in similar wheat-based recipes.
A gluten free pound cake recipe you'll use over and over.
Feel free to use a different combination of alternative flours if you don't have these on hand.
Grease an 8 or 9 inch square baking dish or pan. Preheat oven to 350° F.
Chop the apples by hand or even finer in a food processor. Sprinkle about a quarter cup of sugar over them.
Stir the dry ingredients together. Whisk the eggs, milk and vanilla together and then combine with the dry ingredients. Stir in the apples and pour it all into the prepared baking pan.
Bake for 40 minutes. Test for doneness with a knife or toothpick.
I think next time I will use brown sugar, maybe half brown and half white. Maple syrup might be nice in this recipe, too.
The cake was super moist, and I think this will vary depending on the flours used and how long you bake it, so your results may not be exactly like mine. The type of milk might also affect this. I used coconut milk because I happened to be out of regular milk, so I was a little nervous about how it might turn out.
Overall, I really like the results I got, but next time it will be even better!