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Date: | Mon, 1 Apr 2013 12:05:45 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi All,
A thanks to each and every one of you. I was having problems using the
Hershey's "perfectly chocolate" chocolate cake mix, which tended to sink a
bit after baking. I was using the Nearly Normal Flour mix by Jules Shepard.
I hate experimenting, but I did cut back on the liquid yesterday. I
think I am going to try the very last suggestion on this list.
Again....thanks to all.... Bev....Mansfield, OH
The suggestions I received are as follows:
Most suggested there was really too much liquid in it. (So yesterday I
made the cake with 3/4 cup of water rather than the 1 cup called for). It
still deflated some...perhaps not as much.
The oven temperature could be too low.....or the calibration could be off.
(It is fairly new)
Perhaps the baking soda or powder is too old.
Use lighter rather than darker pans
Increase baking soda & powder by 50%
Use buttermilk in place of milk
Replace potato starch with sorghum, which is lighter
Add 1/4 cup sorghum or brown right or some protein flour
Use the Bette Hagman blend of 3 c. rice flour, 1 c. potato starch, 1/2 c.
tapioca, 1/2 tsp. gum for this same recipe as she has good results.
Finally, one said she had the same sunken middle problem with this recipe,
so found a similar recipe and has been successful every since...... listed
below:
One Bowl Classic Chocolate Cake
From Easy Gluten-Free Baking by Elizabeth Barbone
Dry Ingredients:
2 cups granulated sugar
1cup white (I use brown) rice flour
½ c cornstarch
¼ c sweet rice flour
1 c unsweetened cocoa powder
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
1tsp xanthan gum
Wet Ingredients:
2 large eggs
1 c milk
½ c veg oil
2 tsp vanilla extract
1 c warm water
1) Preheat oven to 350 F. Grease 2 8-inch round cake pans with nonstick
cooking spray.
2) In large bowl, whisk together the dry ingredients.
3) Add wet ingredients. Mix until a smooth batter forms.
4) Divide batter evenly between the prepared pans.
5) Bake for 30-35 minutes. A toothpick inserted into center of the cakes
should come out clean.
6) Remove pans from the oven. Allow cakes to cool for 5 minutes in the
pans. Turn out onto a wire rack to cool completely.
7) Once cake is cool, ice as desired.
Recipe works equally well for 9x13 or 11x16 or cupcakes, with times
adjusted as needed.
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