Gluten Free Christmas Cake Recipe | Juvela (2024)

FAQs

Can I use gluten free flour instead of cake flour? ›

Yes, but to reduce the protein content and make it more like cake flour, you should consider replacing about 5–10% of the all-purpose flour with corn starch. If you don't, the cake will still work, but it might be a bit less tender than if you had either used cake flour or ap+cornstarch.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Although regular breads and cakes are not included in a gluten free diet, there are many creative ways in which people with coeliac disease can have their cake and eat it! Gluten gives bread, cakes and pastry the right texture. Without gluten, bread is less chewy and cakes and pastry can be drier and more crumbly.

Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

This gluten free all-purpose flour mix is perfectly formulated to create baked goods with terrific taste and texture—no additional specialty ingredients or custom recipes required, making it one of the best flours for gluten free baking. This flour is ideal for cookies, cakes, brownies, muffins and more!

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

Nutrient deficiencies

As a result of processing, gluten free foods are more likely to be low in essential nutrients such as calcium, fibre, iron and vitamin B12.

Can a celiac kiss someone who has eaten gluten? ›

Cross Contamination from Kissing

If you kiss someone that has recently eaten or drank something containing gluten, there is a risk of cross contamination and being glutened because of the particles in their mouth. As we all know, a crumb contains enough traces of gluten to cause a reaction in some coeliacs.

Avoid all products with barley, rye, triticale (a cross between wheat and rye), farina, graham flour, semolina, and any other kind of flour, including self-rising and durum, not labeled gluten-free. Be careful of corn and rice products.

Moisture. There are many ways to increase moisture in a recipe. In general, recipes that call for pureed fruit, sour cream or yogurt are ones you can rely on for a moist product. In case your recipe does not call for these things, using brown sugar instead of white sugar to add moisture.

Over-mixing can beat too much air into the batter and cause it to collapse. Less is more with mixing a gluten free cake batter — try to blend the batters for less than one minute.

Let Your Batters & Doughs Rest

We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.

No, cake flour is not gluten-free. Cake flour falls under the category of wheat flours. Although it does produce less gluten than all-purpose flour, it's still not recommended for people with gluten intolerance.

You can make a cake flour substitute by mixing a few tablespoons of cornstarch (or a cornstarch substitute, but more on that later) into all-purpose flour, which will help inhibit gluten formation. The result? A cake that's just as tender as it would be if you used store-bought cake flour.