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Date: | Tue, 31 May 2005 12:04:13 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Thanks to all who sent advice ... there were more than 45 emails. My
apologies for the delayed summary. (Too busy baking!) Watch for a few
other summaries on fluffy cake.
TIPS FOR FLUFFY CAKE:
ROBEN RYBERG’S recipes in "The Gluten-Free Kitchen". She mainly uses
mixtures of potato starch and cornstarch, but each recipe is a diff.
proportion.
POTATO & CORNSTARCH ONLY CAKES are wonderful ... family could not tell the
difference in a Red Velvet cake..
MIXTURE OF CORNSTARCH & POTATO STARCH is better than all cornstarch; this
rec. by Mireille and others.
CORNSTARCH CUPCAKES W/no addition of xanthan or guar gum ... were extremely
dry. Use at least a little xanthan or guar gum to keep it from falling
apart.
GFCF RECIPES at YAHOO GROUP
S has an excellent guide to baking & recipe
modification. http://health.groups.yahoo.com/group/GFCFrecipes/?
yguid=210728167
NO GUMS NEEDED w/cornstarch
CORNSTARCH CAKE: didn't think too much of it, tastes strange. Recipes
w/sour cream, cream cheese, or chocolate are moister.
CORNSTARCH CAKE texture was very nice, but it dried out quickly (in a
recipe usually better the next day.) Not great for leftovers.
EGG WHITES add fluffiness if beaten stiff & folded into batter at the last
minute.
USE MORE BAKING POWDER.
BH MASTER WHITE CAKE (GF Gourmet Makes Dessert) adaptations: ** less rice
flour & more starches to reduce grittiness ** make sure oven is super hot;
reduce to 350 degrees when cake goes in ** be sure pan is prepared before
mixing ingredients ** whip sugar & Crisco to light texture ** Add final
bit of seltzer at last possibl
e moment
NO GREASE ON SIDES OF PAN helps cake climb higher
* Please carefully compose your subject lines in all posts *
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