Chocolate is often the default flavor that bakers go to when asked to make a gluten-free cake. It makes sense; chocolate is pronounced enough to cover any unsavory flavors that non-wheat flours present and cocoa powder can be used as a starch substitute for some of the wheat flour. But clear your mind of any preconceived notions of gluten-free chocolate cake. This is just straight forward delicious cake. This recipe is based on my American Mud Cake and boasts of the same great chocolate complexity and rich, moist, goodness! Continue reading
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Gluten Free Vanilla Cake and Gluten Free Baking Tips
Gluten free Vanilla Cake is by far the most challenging of all gluten free cakes to formulate. It is quite naked in that it is the most revealing of cakes when it comes to flour exposure. There are no secondary flavors to hide behind such as fruit or chocolate. This purist among pastries must stand alone and operate in perfect unity with its supporting ingredients to create a cake that both tastes delicious and feels correct on the tongue. Continue reading