My daughter Ruth is allergic to wheat (as well as nuts, peanuts, sesame, and soy), so I have been experimenting with substituting other flours for the cake flour in Rose’s cakes. If anyone has any experience with non-wheat cakes, I would love to hear about it.
Right now, I am trying a half-and-half mixture of oat flour and barley flour. I use an amount of that equal to the amount of cake flour in the recipe.
The “Perfect All-American Chocolate Butter Cake” (Cake Bible, 54-55) comes out very well with this substitution. The texture is excellent, the top is perfectly level. It has a slight oaty flavor, mostly masked by the chocolate.
The “Perfect Pound Cake” (Cake Bible, 25-27) does not come out quite as well. It has a distinct oat-barley flavor, which is good, but not what one expects in a cake.
I have tried recipes from various allergen-free baking books, but most of these also avoid milk, eggs, butter, and all of the things which make a cake good. I’d like to stick as close to Rose’s recipes as I can. Any ideas?