Experimenting with Gluten-Free Baking

My neighbor mentioned to me that she would be hosting/attending a few events in the near future and she might want to order some cupcakes. Then she asked if I could make the cupcakes gluten-free (GF). Well…I’m sure I can, but I’ve never done any GF baking before and I honestly don’t know anything about it.

So I Googled around looking for recipes and trying to get a handle on the ingredients common in GF baking. Most regular cake recipes have the same basic ingredients: butter, sugar, eggs, flavoring, flour, leavener, salt, liquid (like milk or water). Luckily, all of those ingredients are already GF except for the flour (and some leaveners are not GF, but many are). I found in my search for recipes that many GF recipes replaced the normal white or cake flour with a GF flour mixture plus xanthan gum as a binder.

I chose a really simple recipe to experiment with – it simply called for a GF flour instead of a normal flour and did not call for xanthan gum. After a tip from a friend on Facebook, Caelan and I headed to the organic section of our grocery store in search of an all-purpose GF flour. I was utterly overwhelmed when I saw all the options. They had every different kind of flour you could imagine. Or, more accurately, they had every different kind of flour I had never heard of: rice flour, potato flour, tapioca flour, bean flour, quinoa flour, spelt flour, etc. But I didn’t actually see an all-purpose flour (even though such a thing does exist and I’ve now learned that it is usually a mix of some of the aforementioned flours). Not wanting to buy 5 different bags of flour (and I would seriously have no idea which ones to choose anyway), I grabbed a bag of brown rice flour and was on my way.

I mixed up a 1/4 batch (6 cupcakes) of this recipe for GF chocolate cupcakes. They looked like regular cupcakes. The batter was similar to regular cake batter. They appeared to bake like regular cupcakes (though for a little bit longer). And when they were all done and I iced them with a chocolate buttercream, they tasted pretty much like regular cupcakes. They were slightly drier and crumbier but if someone just gave me this cupcake to eat and didn’t tell me it was GF, I wouldn’t know. So I call it a success šŸ™‚

Next time, I am going to experiment with a vanilla cupcake recipe. The ones I found in my Google search pretty much always called for xanthan gum. Though that was available in my grocery store, I really didn’t want to spend $12 on an 8oz bag that would last me 500 years. I think I may try to find a smaller quantity from my BFF (Amazon).

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2 Responses to Experimenting with Gluten-Free Baking

  1. Elizabeth says:

    hi there, as a passionate baker myself…i like to experiment especially now a days with the GF craze…just yesterday i baked for a school GF cupcakes..i tried with the all purpose GF flour and the batter tasted awful in raw form but once baked it actually was OK..but like you said drier and crumbly..so i stuck with the recipe i’ve been using..which i use Rice Flour..and let me tell you they come out moist and delicious…

  2. […] to me awhile back that she may be wanting cupcakes for an upcoming party and asked about a gluten-free option. When this party rolled around, she initally asked for about 4 dozen cupcakes – some […]

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