My first gluten free cake actually rose properly

I've been trying gluten free baking for about 3 months now and every single cake came out like a dense pancake until last week. I swapped regular rice flour for a mix of almond and tapioca flour and it actually puffed up in the pan like a normal cake. Has anyone else found a flour blend that finally worked after a bunch of fails?

2 comments

2 Comments

matthew_baker1d ago

Doesn't it feel like the answer to almost everything is just mixing the right things together? I spent a year trying to fix my sourdough starter with plain white flour before someone told me to add rye flour and it finally took off. Same principle with your cake - sometimes you just need to find that one missing ingredient that makes the whole chemistry work. Glad you cracked the code on the almond and tapioca combo.

betty1261d ago

My friend tried a pinch of cinnamon in his chili. Was missing that one thing.