GF baking

t33

I have recently made GF rock cakes and a GF Banana Loaf. Both tasted nice and looked as they should. I have been using Doves Farm GF Self Raising. The only problem was that both things were a bit on the dry side and crumblier than I'd like. The rock cakes were almost biscuity.

Neither of the recipies I've used had Xanthan Gum in and I've looked that up and it appear to be an additive that gives GF products more elasticity and 'stickiness' that is found in normal flours.

I'm wondering if the lack of Xanthan Gum is the answer. Has anyone tried it? Or is there something else I can do to improve the texture? I thought of adding a bit more moisture - milk or egg - but then imagine I'd have a problem with structure.

Any ideas?
Thanks

Katieowl

t33 wrote: »

I have recently made GF rock cakes and a GF Banana Loaf. Both tasted nice and looked as they should. I have been using Doves Farm GF Self Raising. The only problem was that both things were a bit on the dry side and crumblier than I'd like. The rock cakes were almost biscuity.

Neither of the recipies I've used had Xanthan Gum in and I've looked that up and it appear to be an additive that gives GF products more elasticity and 'stickiness' that is found in normal flours.

I'm wondering if the lack of Xanthan Gum is the answer. Has anyone tried it? Or is there something else I can do to improve the texture? I thought of adding a bit more moisture - milk or egg - but then imagine I'd have a problem with structure.

Any ideas?
Thanks

I've not tried rock cakes, but make a lot of cakes I've always used the plain doves and added my own baking powder, as it's fresher that way, a scant teaspoon of xanthan will do no harm at all, what is the flour mix in the SR is it the same as the plain?

t33

I think the GF Plain is the same mixture of non-wheat flours as the Self Raising, though the SR has a raising agent in it obviously. I just looked up the ingredients - should have done that before doh! It has Xanthan Gum in it already.

So maybe the X Gum is not the issue? Or do I need to add extra?

I am getting used to a new oven at the same time as being new to GF baking- electric fan one. Never had an electric oven before.

Bit mystified really.

Viking_mfw

I'm afraid you mostly just get used to the slightly dusty sensation of gf baking. On the whole we do add a little more moisture. We also have a tendency to swop out ground almonds for half of the flour which helps to reduce the dust. Probably not suitable for rock cakes. Some kinds of things work better than others - brownies are easy to make gf.

t33

Thanks katie and viking. The banana loaf was acceptable, I just might try fiddling with the recipe a bit - perhaps putting some ground almonds in, or an extra egg. I guess the rock cakes just perhaps don't work GF. I feared the dryness might be a general problem, though with being new at it and a new oven, wanted to experiment.

I'd like something for a treat occasionally. So could you suggest a good GF brownie recipe? Having done a search there are so many, the gooey sounding ones seem to substitute ground almonds for the flour. The Nigella one sounds nice, as does one from Elizabethskitchendiary.

Do GF brownies store well?

Any suggestions though welcome.

Viking_mfw

Nigella's are good. On the whole there are good brownie recipes which just happen to be gluten free.

I'm afraid I can't speak to the storage potential... they never last long enough! :rotfl:

Another good recipe that works well gf is Claire McDonald's chocolate cake made with drinking chocolate. We either just use gf flour or do half and half ground almonds and flour. Recipe to adapt can be found here:

https://www.scotsman.com/lifestyle/recipes-vanilla-sponge-cake-with-whipped-cream-and-raspberry-jam-chocolate-cake-with-chocolate-fudge-icing-and-vanilla-buttercream-1-1606830

I usually put apricot jam between the layers rather than buttercream.

maddiemay

I have not tried to make rock cakes. My OH and I do not like the Doves flour, too gritty for us, but there are loads and loads of people who are fine with it, taste is a very subjective thing:)

Asda and Sainsburys have both been recommended to me and so far we love the Asda, but have not tried to Sainsbugs yet, I don't live near to either store (50+ miles return journey) so once I have fond the best for us we will be having to make occasional visits to stock up (not to self check out BB dates and best storage conditions).

There are a couple of really good groups on FB if you use it, like on here really friendly and helpful people who are generous in sharing their recipes:D

t33

Viking - I looked again at the Nigella recipe, but I really couldn't justify using 225grams of butter in one small pan of brownies, :eek: Have looked at a few others with no-so-deadly ingredient ratios and today bought a 20cm square pan so will experiment. I like the sound of the chocolate cake, so will put that on agenda too.

Maddiemay - I was wondering about the Doves Farm flour as I too found it a bit gritty, but thought it was maybe just the way GF flour is. I have bought Sainsbury's version so will try that. I've never been on Faceache or any of the popular social media networks. Much prefer places like here where you get a sense of real people.

Thanks

Nonnadiluca

My son and his girlfriend came down last weekend and she made a lemon polenta cake, which she said is gluten free, ( Nigella's recipe, it's the first one that comes up when you Google). It was easy, delicious and very moist. I don't know how it keeps as it was all gone within hours!

wort

I use juvela white mix , and delias all in one sponge, 4 oz of everything and 2 eggs,teaspoon of gf baking powder. This is always moist and I've given it to non g free people who have said it's as good as normal.
Choux buns are easy too.
I've made lemon drizzle ,I think it was from the BBC Good food site, just substitute normal flour for the g free one.
It could be you're not used to the oven, it takes time getting to know how things cook with a new one. Does it have a circulaire function? That is good for cakes. Also did you check if the fan was on that you adjusted the temp accordingly.