Gluten free baking

janb5 wrote: »

Hi Mands,

I think this is the one I used. I have tried others but the one with 6 eggs worked best. Potato flour can be found on the kosher section.


http://www.gelsominas-cucina.com/2013/09/lemon-feather-cake-gluten-free.html#.WQ8uAFXysps

I used creme fraiche and lemon curd last time which was very popular. HTH.

That sounds lovely, thanks!
Mands

GwylimT wrote: »

Thats almost me, I have a nut allergy on top, not awkward at all!

OP lots of coelaics are also lactose intolerant, but if that is the case oil can be used instead of butter.

Butter is virtually lactose free to begin with, and the cooking process in a cake nullifies what remains.
No need to remove butter from cakes for people with lactose intolerance.

Oil is more detrimental to health.

Like GwylymT, I have a nut allergy as well as gluten intolerance, and when one son comes home, he is caisin free as well as gluten free, my other son is diabetic and his girlfriend is allergic to eggs., and my sister and niece are coeliacs. Mealtimes become interesting when we are all eating together....



I usually just substitute the ordinary flour with G/F flour and am prepared to add a bit more liquid, and I haven't had that many failures. It helps if said cake has a relatively lower proportion of flour to the rest of the ingredients. I find fruit cakes very useful in that respect, and they tend to keep well too. Scones on the other hand are largely all flour, and I find it difficult to make a good scone as a result.



One tip for you: I tend to bake a cake, let it go cold, and then slice it into individual portions, wrap them and freeze them. (don't tend to having icing although if I did, it would be of a buttercream type.) I then just take out a portion when I need it. Very useful for packed lunches, as the defrosting cake keeps the rest of the food cool!