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Celiac/Coeliac Wheat/Gluten-Free List <[log in to unmask]>
Subject:
flat cake
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"[log in to unmask]" <[log in to unmask]>
Date:
Sun, 12 Oct 2008 21:35:09 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

Help!  I tried converting our favorite chocolate cake recipe to GF by substituting Beth's All purpose GF flour for regular flour.  The first time I made cupcakes and they turned out terrific--spongy and light.  The 2nd time I divided the recipe into 3-8inch layer pans for a layer cake.  The cakes contacted as they cooled 7 inch, dense layers almost like bad fudge.  I tried a 3rd time and added 1/2 tsp xanthan gum to the recipe in case that might help, but the result was the same.

Any suggestions?  I'll summarize.

Thanks,
Dawn


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