Gluten Free White Cake Recipe
I was asked to make a gluten free cake for an order. Being only 13 and no food allergies this was going to be new for me. I sure had to read labels and research how gluten actually comes about (here is the science part of baking).
I first started to the store thinking I would try a box mix of gluten free cake just to see how it works. But to my dismay there were was no white vanilla. I found chocolate and yellow. I have learned converting chocolate to gluten free is much simpler. So next I went the route of gluten free flour. I grabbed a bag of Bob’s Red Mill Gluten Flour, 22-Ounce Package.
*The white cake recipe I used is listed below.
I did notice the cake is a lot more dense and it didn’t rise very much. The batter is also grainy in texture but I know that is because of the flour. The batter did taste amazing just like a cake.
I put it in smaller pans based on the cake request and baked for 35-45 minutes at 350 degrees.
After it baked it was definitely a lot denser. Here is a picture after I took it out of the oven and then when I leveled it.
I did get to taste the “cake scraps” as we call them in my family. Everyone loves cake scraps!
The order was for a calculator cake for an accountants birthday. I was still waiting to add her age when I took the final picture.
Gluten Free White Cake
Ingredients
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3 cups Bob Red Mill Gluten Free flour
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1 3/4 cup sugar
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1/2 tsp baking powder
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1/2 tsp baking soda
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1 tsp salt
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1 cup of butter at room temperature
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1 cup of butter (2 sticks) at room temperature - you will want to cut them in squares.
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4 eggs
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1 cup milk
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2 tsp vanilla (gluten free)
Instructions
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Mix flour, sugar, baking powder, baking soda and salt in bowl.
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Add in butter in squares while mixing it. Once butter is all mixed in add in eggs one at a time.
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Once eggs are added in mix in milk and vanilla for final mixture.
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It will be a thick batter when you pour it in. It doesn't rise much so you would definitely need to double this for a 9x13 cake. I will use this recipe again.
http://kamrynchasnis.com/gluten-free-white-cake-recipe/
Ingredients
- 3 cups Bob Red Mill Gluten Free flour
- 1 3/4 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup of butter at room temperature
- 1 cup of butter (2 sticks) at room temperature - you will want to cut them in squares.
- 4 eggs
- 1 cup milk
- 2 tsp vanilla (gluten free)
Instructions
- Mix flour, sugar, baking powder, baking soda and salt in bowl.
- Add in butter in squares while mixing it. Once butter is all mixed in add in eggs one at a time.
- Once eggs are added in mix in milk and vanilla for final mixture.
- It will be a thick batter when you pour it in. It doesn't rise much so you would definitely need to double this for a 9x13 cake. I will use this recipe again.
