AlsoPaisleyCat 🇨🇦Feb 22

Our oldest and I are getting set up to make the *Breton butter cake with marmalade* for ***Everyone Bakes the Same Cake*** weekend.

We have some nice British no-peel orange marmalade on hand so we’ll be following the Guardian recipe as closely as we can.

That said, we’re an exclusively gluten-free household so we’ll be using a DIY weight-for-weight all GF all purpose flour substitute (more on that in the thread). Also, as we have no patience for vanilla bean today, we’ll be using a nice Madagascar extract.

#EBTSC #Sunday

Show threadAlsoPaisleyCat 🇨🇦Feb 22

Since we bake by metric weight, we’ve come to rely on the DIY weight-for-weight substitute GF flour blends from the cookbook *Gluten-free Flour Power*.

The formulas are posted on Serious Eats here:

While it’s supposedly the whole grain bread flour substitute, we find their Batch-3 blend best for all but most delicate baking. So, that’s what we went with today. (It contains dry milk powder and xanthan gum so not for everyone.)

https://www.seriouseats.com/gluten-free-flour-power-ideas-in-food

Which GF blend did you use for yours @edwiebe?

#EBTSC

3 Gluten-Free Flour Blends You Can Use in Any Recipe

Making your own gluten-free flour may seem like an investment, and it may take some work to collect all the ingredients you'll need, but gram for gram, our homemade flour blends are less expensive than the gluten-free flours sold in stores. And you can use them anywhere a recipe calls for wheat flour.

Serious Eats
Show threadAlsoPaisleyCat 🇨🇦Feb 23

Well, the ingredients looked good going into the Kitchen-Aid stand mixer…

#EBTSC

Show threadAlsoPaisleyCat 🇨🇦Feb 23

…the amount of cake batter seemed surprisingly small in relation to the large 20 cm springform cake pan.

…and the density seemed closer to cookie dough than cake batter. Perhaps we over mixed — but, ensuring that sugar is fully dissolved in GF batters with any rice flour in the mix, is always critical to avoid grittiness.

We struggled to cover the middle marmalade layer with the second half of the batter.

#EBTSC

Show threadAlsoPaisleyCat 🇨🇦Feb 23

The cake turned out super thin for us. The texture wasn’t very visible.

I tried to separate it from the bottom of the pan too early and it broke on one side. Our oldest was not impressed.

#EBTSC

Show threadAlsoPaisleyCat 🇨🇦

The Breton butter cake with marmalade turned out to be very tasty. It’s a ‘keeper’ recipe.

The mystery of the super thinness has been solved. I had forgotten that we’d been gifted a set of US pans at one point, and just grabbed one based on size imprinted on the bottom. Our oldest greased it and put in the parchment liner.

It was only after I’d finally got the cake off the pan that I clued in that it was actually a mislabeled 10” = 25 cm pan. 🤦🏼‍♀️.

Oh well, next time we’ll get it right.

#EBTSC

Feb 23 at 4:20amWeb
Show threadRoss of OttawaFeb 23
@AlsoPaisleyCat nice result - even a little thinner, the texture is pretty great in that cookie-cake in between space.