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!