Well... I just bought myself some dove's farm gluten free flour and some gluten free baking powder ready to start experimenting. I feel we people striving for gluten-free cakey goodness need a new thread, so we can pick up tips or don't make the same mistakes.
I have to say, I'm not entirely impressed with cake #1!
I thought gingerbread could be a good place to start because it's already a bit denser than your average sponge cake. I used 2 and a half teaspoons of baking powder as the gluten-free flour isn't self-raising.
The result -
It's not cakey enough. It didn't rise up properly - it did rise but was very flat on top rather than domed. It's edible, but it's a weird texture and froths up in your mouth I think it's better suited to cookies, but I shall endeavour to create something fluffier in the cake department.
Any experiences or tips?
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