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 threadJanet Fraser
@AlsoPaisleyCat Looks lovely. As a GF novice (for a dear friend) I have to experiment to get the texture and "lift" right. I'm happy if I can serve something without it crumbling and it tastes good. 😁
Feb 23 at 3:19pmWeb
Show threadAlsoPaisleyCat 🇨🇦Feb 23

@braxa26 Those DIY substitute blends I linked have been super useful, but do contain dairy.

Avoiding blends that are heavy in white rice is important as it makes for grittiness when combined sugar and tends to go stale quickly.

Unexpectedly, Australian Women’s Weekly magazine gluten-free recipes seem to be particularly robust to various different commercial or DIY GF flour blends. I was gifted a cookbook / recipe compilation from them years ago, and have found many recipes that work from them. Here’s an example of one of their compilations :

https://www.womensweeklyfood.com.au/dessert/gluten-free-desserts-29758/

The basic biscuit/cookie dough is very good. It’s become our favourite for mixing in chocolate chips, nuts or fruit. It works well with the DIY Batch-3 all purpose blend.

30 gluten-free desserts

You're in for a treat

Women's Weekly Food
Show threadJanet FraserFeb 24
@AlsoPaisleyCat Thanks bunches. This'll be very helpful.