Mastodawn

EDIT: Wow, thank you all for the many amazing and helpful suggestions! These are great, thank you! We do have almond meal, buckwheat and rice flours (we've got gluten intolerants/coeliacs in our household too) so we'll be able to try some of these recipes and ideas out over the next week or so. I'll update with the results :)

Kid2 is making a cake for her gluten-free friend and the friend has requested carrot cake. So far we've had two test cakes (it's for a special occasion so Kid2 wants it to be very good) and neither has been amazing. Edible? Yes. But not special occasion-worthy.

Does anyone have a failsafe gluten free carrot cake recipe? Boosts very much appreciated

#baking #cake #GlutenFree

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Sini Tuulia Mar 15

@teadrinker No specific recipe in mind (my baking is always extremely and even problematically seat of the pants) but as a general tip: One single flour mix for one single recipe will never be the optimal one! Almost certainly I'd mix full grain rice flour, corn starch, buckwheat flour, gluten free oat flour AND fine starch-heavy baking mix with xanthan gum and/or psyllium in it... Sort of according to what the batter wants to be like. 😄

Additional small amounts of salt into even sweet batters, a margarine or butter instead of vegetable oil, and milk free or milk containing yoghurt or quark instead of just milk will also be beneficial. And instead of plain white sugar, carrot benefits from dark molasses or dark cane sugar. Perhaps not that helpful, but that's my wisdom!

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Bec Mar 15

@sinituulia On the contrary, so very helpful! Thank you!

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Sini Tuulia

@teadrinker In that case you're very welcome!
If a bit of baking keeps failing even when it feels like it shouldn't (the batter or dough felt "good") and then it's gummy or congealed once baked? Too many additives in a flour mix! The extra fibre, thickeners etc. will often mess with the feel of the dough, and it can get a while to get used to. To get around this, only use very little. 😄 Those baby food fruit and vegetable purees will also often improve the taste and mouth feel of cakes and breads even when you don't think they would, as they have fibre and pectin etc. And also taste nice.