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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Jules she/her Mar 15

@teadrinker in what way did it fail? Was it too dry or too crumbly? This tastes good but doesn't hold together very well, but is also vegan. If you find a recipe with eggs it would probably hold together better.

Dry ingredients:
150g gluten free four (I used Doves Farm plain white)
150g ground almonds
75g brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon (or your preferred spice mix)

Wet ingredients
60ml sunflower oil (or other flavourless oil)
200ml soy milk (or other non-dairy milk)
300g grated carrot

Preheat the oven to 180C.
Line the tin with greaseproof paper.
Mix the dry ingredients.
Mix the wet ingredients into the dry ingredients.
Mix the carrot in last so you can be sure you got all the lumps out of the batter before you put new, different lumps in on purpose.
Bake for 45 minutes or till a knife comes out clean.

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Jules she/her Mar 15

@teadrinker also I recommend this website for free from baking https://theloopywhisk.com/

The Loopy Whisk - Feel Good Recipes for All Dietary Requirements

Here, you'll find allergy friendly recipes that are basically indistinguishable from their “regular” equivalents: from gluten free to vegan!

The Loopy Whisk

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Jules she/her Mar 15

@teadrinker but you can't just do a straight swap of gluten full flour for gluten free flour, gluten free flour needs more water to work so if you just put the same ratio of flour to water in your cake will be dry. You can compensate for this by using proportionally more liquid or less flour, but it takes a bit of practice and experimentation because this can affect the structure of the cake by changing the ratio of flour or liquid to the other ingredients, so rather than trying to adapt a gluten flour recipe I'd start with one that's designed to be gluten free

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Jules she/her

@teadrinker gluten also acts as a binder holding things together, so if the cake was too crumbly it'll need more of a different type of binder - egg, xanthan gum or psyllium husk. I use Doves Farm gluten free flour blend because it already has xanthan gum added, most ready made gluten free mixed flours will but it's always worth checking. But if you just use something like rice or millet flour straight you're going to need some sort of extra binder to hold it together