Monday, February 21, 2011
Go-To Gluten Free Chocolate Cake.
I used to really dislike gluten free recipes that called for a pre-made mixture of flours rather than the flours separately. In general, I still prefer to use separate flours because I think they give gluten free baked goods a better texture. Recently though, going through Bette Hagman's Deliciously Gluten Free, I thought of what a waste it was to have this book and never use any of the recipes because so many of them called for mixes. So I got out a mixing bowl and put together Bette's Featherlight Mix for gluten free baked goods.
Although I haven't tried any recipes from the book using this mix yet, I plan on it, and it works wonders in cake recipes that call for a generic gluten free flour mix, like this chocolate cake. I used it on my birthday a few weeks ago and yesterday to make little chocolate cakes for some adorable guests we had for Sunday dinner.
A small complaint: it seems like every gluten free website has their own set of mixes, which is unfortunate, because I'm not going to make a mix for every gluten free website I go to. I realize everyone does what works for them, and that's fine. For now, this is the one I'll use when it comes to cakes and pastries that call for a gluten free mix instead of separate flours.
In a large bowl, whisk together until very well combined:
1 cup white rice flour
1 cup cornstarch
1 cup tapioca starch
1 tablespoon potato starch
Store in an airtight container or resealable plastic bag.
Gluten Free Chocolate Cake
1 1/2 cups Featherlight Mix (or other gluten free flour mix)
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
3/4 teaspoon xanthan gum
5 tablespoons canola or vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 large egg
Preheat the oven to 350 degrees F. and grease a 9" layer cake pan (or 8x8" or 9x9" square pan) with nonstick cooking spray.
In a medium bowl, sift the flour, cocoa, sugar, salt, baking soda and xanthan gum together. Stir in the oil, vinegar, extract and egg and whisk or stir with a spoon until everything is very well combined and there are no lumps. Spoon into the prepared pan and bake until a toothpick inserted in the middle comes out clean, or until the cake springs back slightly when pressed with a finger.
Let cool on a wire rack completely before frosting.