Gluten chemistry question for Rose and others
Posted: 30 March 2008 08:08 PM   [ Ignore ]
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Hi All!

Okay, I know Rose’s stance on how there is no substitute for wheat flour in baking that will compare to the ‘real thing’ or just making do with the multitudes of gluten-less dessert choices already available.  That said, as a Celiac who LOVES both cake and the Cake Bible, I must to say I’m going to have to give it the old college try. 
I have been studying the chemistry portion in the back of the Cake Bible for clues about how I can use gluten free flours to achieve a similar result.  So, my question is twofold.  Since gluten free cakes tend toward dryness and staleness if held over two days, (becoming very crumbly) is it possible that adding gums and/or gelatin could create the same stretch in gluten free baking that gluten does in regular, through heat and expansion?  And can adding more butter or oil increase moistness/keeping time?  Yuca is great at creating a chewy stretchy texture, but it is slightly discomfiting in a cupcake making it more like a ‘cupROLL’ (although my husband is willing to eat my mistakes if only to cut down on waste!).
Last thing, it says in the Cake Bible that the genoise can be made using only starch instead of cornstarch AND flour, are there any other cakes that corn (or potato starch?) can be substituted in? 
Thanks so much for your wonderful book and blog!  Who knows, maybe soon I will post a cake triumph of my own!

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Posted: 30 March 2008 11:25 PM   [ Ignore ]   [ # 1 ]
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lonibones, I don’t know much about gluten-free baking but thought you might find this article and recipes interesting.

http://www.epicurious.com/articlesguides/howtocook/primers/glutenfreerecipes_intro

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http://heavenlycakesenjoyedonearth.blogspot.com/

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Posted: 05 April 2008 03:51 PM   [ Ignore ]   [ # 2 ]
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My MIL had celiac and I did bake a few things for her. The first was an angel food cake made with potato starch and it actually turned out very good. Angel food gets it’s structure more from the egg whites I’m guessing, so sponge-type cakes in general work well for gluten-free. I have been unable to find the recipe which I remember came from the back of a box of potato starch. I think I passed it on to my SIL and forgot to save a copy, but this could very well be it. I don’t remember it being lemon flavored, but I do think it was Swan Potato Starch.

http://www.glutenfreeforum.com/index.php?showtopic=6175

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Posted: 11 May 2008 12:13 AM   [ Ignore ]   [ # 3 ]
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Hi,

I’ve no experience using it, but I believe that adding Xanthan Gum to gluten-free cakes and cookies has a positive effect on the structure. I do recall seeing a “Good Eats” episode in which Alton Brown did it all on Substitution’s - he used xanthan gum it to make Chocolate Chip Cookies with brown rice flour, tapioca starch and Xanthan gum to achieve a result similar in structure and mouth-feel to the wheaten version.
I’m sure there’s many coeliac-friendly cooking sites out there that could provide more detail on this ingredient.

Happy Baking

Cate

Edited to add this link to an adaptation of Alton Brown’s cookie recipe referred to above:
http://www.recipezaar.com/242638

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