How to Make ANY Cake/Cupcake Recipe Gluten Free

How to Make ANY Cake/Cupcake Recipe Gluten Free

Make ANY Cake/Cupcake Recipe Gluten Free

Gluten Free Baking was such a challenging fete a few years ago, but today it’s a totally different story! There are so many gluten free flours available in most grocery stores nowadays.

And with the research of some amazing food bloggers like Art of Gluten Free Baking, Gluten Free on a Shoestring and more, gluten free ANYTHING is possible!

In my own Home Bakery, all my cakes and cupcakes are available in gluten free. This is not because I “saw a gap in the market” or anything, it’s rather because my husband, Adriaan, is highly intolerant to gluten.

I firmly believe that no home baker should try and sell anything they don’t believe in. Not so much because it’s inconsistent, but honestly, it just doesn’t work.

You can market products till you pass out, but if you don’t LOVE your products and really believe in the motivation behind baking them, you will literally not be able to sell them. Not nearly enough of them anyway.

There I go again, throwing in baking business advice. Back to the gluten free chat!

 

Gluten Free, But Also Lazy

The biggest problem I found with gluten free baking when I started exploring it, was that I needed to use a whole new recipe every time I wanted to bake something gluten free.

In other words, I couldn’t just use my favourite Carrot Cupcake Recipe, I had to go search for a gluten free carrot cupcake recipe – and even then there was no guarantee that the recipe would be up to scratch.

Having a Home Bakery is quite a high paced job, so I mostly memorize my recipes so that my baking process is much faster. The idea of memorizing DOUBLE the recipes because of a whole gluten free repertoire was just WAY too exhausting to even consider!!

I’ve quoted my wise (and unconventional) dad on this before in my How to Freeze Crème Pat post, but he always said:

“If you want to be lazy, you have to be clever!”

There simply had to be a gluten free flour blend you can sub into ANY regular cake or cupcake recipes.

On top of that, MANY gluten free cake recipes are severely annoying. They ask for these crazy ingredients which I’ve never seen before in my life and still have not found in any supermarket or health food store in my area.

Things like Ultratex, Expandex and Whey Protein Isolate… What?! Or should I say “Gezuntheid”?

Step by step instructions to help you make literally ANY cake or cupcake recipe Gluten Free. Includes recipe for the best gluten free cake flour you can make at home! No need to hunt for special, gluten free recipes anymore. Just your favourite recipes and substitute in this gluten free flour blend :) #glutenfreebaking #glutenfreecake #glutenfreeflour #glutenfreecupcakes

I’ve been on a mission to find something that could be made with ingredients that are available to me and can easily be mixed with no special equipment or effort.

So I came up with my own gluten free cake flour blend that has changed everything for my husband! I also started using this gluten free cake flour in my own bakery for all gluten free cakes and cupcakes. The POY gluten free flour blend yields such a soft and tender crumb!

And I love that I can find ALL of these ingredients in my closest health store/supermarket!

This gluten free flour can be substituted gram for gram in ANY cake and cupcake recipe!

I mix 1 kg of flour in a little sealed bucket and keep it in my cupboard to whip out whenever I need it. You are welcome to halve or quarter the recipe if you need to. I go by grams because the accuracy is just better when it comes to dry ingredients.

 

Not All Cake Recipes Are Created Equal

The worst mistake we can make as bakers is to assume that all cake and cupcake recipes should be treated the same way. I did a thorough post on Baking Perfect Cupcakes a while back where I also stress this fact.

Butter based recipes respond completely different to mixing than oil based recipes. Butter based cake/cupcake recipes can be overmixed so much faster than oil based recipes and this is amplified severely when you use gluten free flour.

 

Subbing With POY Gluten Free Flour Blend

I love to use my own gluten free flour blend because it works PERFECTLY in all cake and cupcake recipes.

And here’s a super important tip for the subbing process: Go By Weight and Not Volume!

I never, ever, EEEEVERRRR use cup measurements for dry ingredients. EVER. Wet ingredients, absolutely, but not dry ingredients. The reason why is because cup measurements leave way too much room for error. A loosely poured cup of flour weighs about 150 g, but a scooped cup of flour can weigh up to 190 g!

If a recipe does not provide weight measurements, I like to assume I should use 170 g per cup which is in the middle. This has always worked for me 🙂

 

Mixing Technique for Butter Based Recipes

Cream your butter and sugar as you normally would. Beat in the eggs and vanilla extract as you normally would.

When you add the gluten free flour (remember to use exactly the same weight as regular cake flour the recipe calls for) and milk/buttermilk, be careful how you stir and how much you stir.

Gluten free flour in butter based batters, gets overmixed really quickly. Overmixed gluten free cake batter will feel very stiff when you stir it and will result in small and tough cupcakes once baked.

For this reason, I incorporate my gluten free flour and milk/buttermilk on the slowest stir speed with my hand mixer – not with a stand mixer – for about 10 seconds which gives me more control and eliminates the danger of overmixing. If your hand mixer does not have a super slow stir speed, stir super gently, by hand, with a balloon whisk.

When I can’t see any more flour, I then go in with my rubber spatula. Use the spatula to scrape and fold all the eggy butter at the bottom of the bowl into the thicker batter on top. Keep folding gently and scraping the bowl till the batter looks uniform in texture.

Then you may proceed to fill your cupcake liners or cake pans. You can read more about perfect batter distributing techniques in my post Baking Perfect Cupcakes – Advanced Tips 🙂

Just remember to NEVER stir a butter based gluten free batter vigorously.

There are some butter based recipes out there that instruct you to beat the batter after the flour has been added. This is often done to give the cake’s texture a little bit more density and some chewiness. BUT, ignore this is you sub gluten free flour into the recipe. It just flops entirely and you end up with gluten free bricks that no one wants to eat.

(No weird ingredients!) Use this simple gluten free flour blend in all your favourite cake and cupcake recipes! No need to keep hunting endlessly for the ideal gluten free baking recipes. Just sub this gluten free cake flour in - gram for gram. #glutenfreeflour #glutenfreebaking #glutenfreecake #glutenfreecupcakes

 

Mixing Technique for Oil Based Recipes

Great news is that oil based batters are WAY more forgiving! Score! Whether you are mixing carrot cake, chocolate cake or red velvet cake, you don’t need to be as careful as you are with butter based gluten free batters.

This being said, I still wouldn’t mix it a lot unless the recipe states that you should do so. My Chocolate Cupcake Recipe, for example, requires you to mix the batter on medium speed for 2 minutes before adding boiling water. Since this is an oil based recipe, I do beat the batter for the required time even when I sub gluten free flour and they turn out great!

 

Baking Technique

When you sub POY Gluten Free Flour blend in a regular recipe, please note that your goods will bake a lot faster than when you use regular flour. It’s hard to say how much faster because it all depends on your oven. For me it’s usually about 10%-15% faster. Rather start testing your cake or cupcakes sooner to avoid over baking.

 

Subbing Beyond Cakes & Cupcakes

In our home we like to use this gluten free flour blend in Shortcrust Pastry, Cheesecake Pastry and Fresh Pasta too! It produces a gluten free pasta we can even roll out in our pasta machine – so rad!

Important note: This flour recipe is not ideal for making bread or brownies, but I do have an Ultimate Gluten Free Brownie Recipe 🙂

 

If you have any more questions on substituting gluten free flour in regular cake/cupcake recipes, please comment below and I’ll be happy to answer them 🙂

Chat soon!

Aurelia 🙂

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Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment)

Gluten Free Cake Flour

Gluten Free Cake Flour

Gluten Free Cake Flour Recipe

Gluten Free Flour is just as essential in my kitchen as regular Cake Flour. If you’ve been following my blog for a while, you will know that my husband, Adriaan, is gluten intolerant. The news was such a downer initially…

We both kept thinking of all the foods he could no longer eat; bread, pies, pasta, pizza, cookies, CAKE!!

The list just felt so long and heavy.

One of the main ways I communicate my love and support is through cooking and baking. It’s my “thang”, you know. Over months of researching and trying out dozens of recipes, I had to face the hard truth that gluten free baked goods simply aren’t as delicious as normal baked goods.

I mean, for a poor gluten free soul they are better than nothing, but come on, I wanted Adriaan to leap in the air over the yumminess!

There had to be a solution to gluten free baking that would produce goods SO YUMMY that they actually make him dance with joy…

 

The Cravings

The main thing Adriaan was craving was just an ordinary yellow cake. Nothing fancy – just pure and honest cake. Thing is, the simplest bakes are the ones that leave ingredients nowhere to hide!

Making a chocolate cake is so much easier in that sense, because if your gluten free flour blend has a slightly funny flavour, it will be masked by the chocolate flavour (gluten free bakers nodding in agreement here).

Another impossible craving he had, was for pie! Flaky, buttery pastry. What more does a man need? Except a wife to make it of course.

Adriaan used to eat tons of pies. In South Africa they are everywhere. From every grocery store to the smallest take away shop in a run-down neighbourhood. I often made a butternut, spinach and feta pie for us at home as well.

Making gluten free cake is one thing, but pastry is a whole other colossal monster.

Why so complex?

As I’ve said before, I have done hours and days of research online. MOST gluten free flour/cake recipes were severely annoying.

They called for these crazy ingredients which I’ve never seen before in my life and could not find in any supermarket or health food store in my area.

Things like Ultratex, Expandex and Whey Protein Isolate… What?! Or should I say “Gezuntheid”?

I was on a mission to find something that could be made with ingredients that are available to me and can easily be mixed with no special equipment or effort.

Breakthrough

One fine day I was searching for gluten free flour/cake recipes yet again and I came across Yammie’s Gluten Freedom. Her recipe for White cake looked fantastic.

I wasn’t too keen on making it though as the recipe called for coconut flour as well (which is too expensive) and if I can avoid doing the egg white thing, I prefer to do so. BUT, Yammie gave a link to Jeanne’s gluten free flour recipe on Art of Gluten Free Baking.

I tried out the flour blend and it was really really good!

Gluten Free Cake Flour with no crazy ingredients and super easy to make! This gluten free flour can be substituted gram for gram in ANY cake recipe! I also use it to make shortcrust pastry, rough puff pastry and even in homemade gluten free pasta - as in gluten free pasta that can be rolled into sheets with a hand operated pasta machine – I kid you not! #glutenfreebaking #glutenfreecake #glutenfreeflour #homebaking

 

Refining the Recipe

This gluten free flour blend was a great breakthrough and made cupcakes that improved Adriaan’s quality of life significantly.

I also started using this gluten free flour in my own bakery for all gluten free cakes. After a few months however, I realized that there is a slightly grainy residue in your mouth when the crumb breaks down. Not severe, but it was still there.

When I made a gluten free cake about a year later, I had run out of glutinous/sweet rice flour. Such a bummer.

Going to a Asian supermarket was not an option on this particular day, so there had to be a plan B! Art of Gluten Free Baking suggested Potato Flour as a substitute for Sweet Rice Flour.

The result was just so much better! Such a soft and tender crumb! In the meantime I’ve also increased the amount of Xanthan Gum and Brown Rice Flour as well. I’m so extremely happy with the recipe as it is now!

And I love that I can find ALL of these ingredients in my closest health store/supermarket!

This gluten free flour can be substituted gram for gram in ANY cake recipe! I also use it to make shortcrust pastry, rough puff pastry and even in homemade pasta! Pasta that can be rolled into sheets with a hand operated pasta machine – I kid you not!

I mix 1 kg of flour in a little sealed bucket and keep it in my cupboard to whip out whenever I need it.

You’re welcome to halve or quarter the recipe if you need to.

I go by grams because the accuracy is just better when it comes to dry ingredients. Now go bake yourself some perfect gluten free cake with your favourite normal cake recipe!

Important note: This flour recipe is not ideal for making bread, cookies or brownies, but I do have an Ultimate Gluten Free Brownie Recipe 🙂

 
5.0 from 1 reviews
Gluten Free Flour
 
Author:
Serves: 1 kg
Ingredients
  • 435 g White Rice Flour
  • 145 g Brown Rice Flour
  • 230 g Potato Flour (not starch, different ingredient)
  • 175 g Tapioca Flour (or starch, same thing in this case)
  • 65 g Chickpea Flour
  • 14 g Xanthan Gum
Instructions
  1. Weigh ingredients into a bowl or tub with at least a 2,5 kg capacity. Some of the flours are quite fine and will form dust as you mix them.
  2. Using a metal spoon, VERY gently fold the flours together. Be sure to dig all the way down and scoop the flour up in the process. Get into all the corners as well. Do this for about 1 minute.
  3. Next stir the mixture gently again, but this time using a handheld balloon whisk. Keep stirring for 1 minute. Be thorough.
  4. Put your gluten free flour in a sealed container. It will last as long as the actual ingredients – a couple of months.

I’m pretty sure you will enjoy my Ultimate Gluten Free Brownies Recipe… I’ve literally sold like over 8000+ of them. They are AMAZING!!

Thanks so much for reading! Let me know if you like my gluten free flour blend as much as we do.

Chat soon!

Aurelia

Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment)

Gluten Free Brownies

Gluten Free Brownies

Gluten Free Brownies

Gluten Free Brownies were totally not a sales gimmick for me. Many of my clients thought I started baking gluten free brownies because gluten free eating became a trend a few years ago. Actually, that is not the case.

Photos by Alice Swan

See, I married this incredible guy… Adriaan. When we were dating he ate all the wonderful things that any regular student eats. Pasta, pies and McDonalds. Problem is that these nutritious foods were often eaten at 3h00 in the morning.

Adriaan and I both studied architecture and all-nighters were as common as breathing. Obviously you get hungry and McD’s was the only 24 hour food provider.

Adriaan’s mother also has a highly sensitive stomach with a whole list of foods she cannot eat. Whether the poor quality of food, lifestyle or genes were to blame, about 6 months into our marriage we discovered that he is gluten intolerant. Thanks Murphy!

Wife becomes a baker, and 6 months later, husband becomes gluten intolerant.

You need to understand that my husband is my biggest fan. When I realized I want to rather be a baker and not an architect, he was so excited with me.

Even though we had nothing, were getting married, moving to a new city and had no jobs he could see the potential and my heart 🙂

best gluten free brownies | gluten free chocolate brownies | gluten free brownies recipe

One of my favourite ways to express love, gratitude or joy is through cooking and especially through baking. But now my whole baking repertoire was suddenly quite useless in our home. I had to regroup.

Adriaan had to have a baked thingy. It had to be gluten free. And I was going to make it for him.

Dark, fudgy, DELECTABLE Gluten free chocolate brownies! This is truly the ultimate recipe that's made  me over $5000 in sales. They're super easy to make and don't call for any weird ingredients. My secret gluten free chocolate brownie recipe is now yours :D Click through to get it! #glutenfree #glutenfreebaking #glutenfreebrownies #glutenfreerecipes

Gluten Free Baking Begins

Gluten free brownies seemed like a good place to start 🙂 There is a wonderful chocolaterie here in Cape Town called CocoaFair! They are “Africa’s first bean to bar chocolate manufacturer founded on the principles of social entrepreneurship.”

I bought their chocolate once and I’ve never looked back. So yes, great quality chocolate is of the essence here as half the recipe is just melted chocolate!

If you don’t have a local chocolaterie, you could always order goods online. Just be sure to check the ingredients list. Commercial chocolate often contains gluten.

I adapted this recipe for gluten free brownies from a recipe by David Lebovitz. I’ve baked this recipe hundreds of times – editing and fine tuning for 3 years now. This really is my ultimate recipe for gluten free brownies. I hope you enjoy them as much as our family, friends and clients do!

This Gluten Free Brownie Recipe has earned me at least $5000 in brownie sales, so yep, I think it’s SAFE to say that they are amazing 😉

A non gluten free eater ate these brownies and commented: “This is the best brownie in the world… I want to go sit in a corner and cry now.” Lol!

The texture is perfectly balanced between fudgy and chewy…

5.0 from 2 reviews
Gluten Free Brownies
 
Author:
Serves: 8
Ingredients
  • 120 g butter, unsalted
  • 250 g 65% dark chocolate, chopped
  • 1t Salt
  • 180 g sugar
  • 2 ½ eggs, at room temperature
  • 40 g White rice flour
  • 40 g Tapioca Flour
  • 20g milk chocolate, chopped
  • optional: ½ c pecans, coarsely chopped
Instructions
  1. Spray the inside of a 17 x 27 x 3 cm (7 x 10,5 x 1 inch) brownie tin with non-tick cooking spray. Line the tin with baking parchment so that it goes up the sides and 3 cm over the rim. This makes the brownies easy to pull out once cooked and cooled. An 8 x 8 inch tin will also work just fine.
  2. Preheat the oven to 180ºC/350ºF.
  3. In a medium size pot, melt the butter over medium-low heat. As soon as the butter is melted and begins to simmer, add in the chopped dark chocolate and turn off the heat. Stir around thoroughly every 30 seconds until the chocolate is completely melted into the butter.
  4. Keep the pot on the stove and stir in the sugar and salt. Leave to sit for 5 minutes and stir very well. Remove the pot from the stove.
  5. Beat in the vanilla and eggs.
  6. Add the white rice flour and tapioca flour to the pot and then stir to combine into the chocolate mixture. Beat the batter on high speed for one minute. You’ll notice that the batter becomes a shade or two lighter in colour.
  7. Scrape the batter into the prepared pan, making sure to spread out the batter into the corners of the pan. Distribute the nuts evenly over the mixture. Push the nuts down into the mixture with a spatula and then smooth the surface once more.
  8. Sprinkle the chopped milk chocolate over the top of the brownie batter and allow the heat from the mixture to melt the chocolate. If your batter is too cool to melt the chocolate, use a hairdryer to melt it! Useful appliance! Smear the melted milk chocolate into the top layer of the batter, making sure to cover every inch of the surface. This creates the shiny crust on top.
  9. Bake for 35-40 minutes, turning after 15 minutes. It is important that a skewer comes out completely clean when testing. Remove the brownies from oven and let them cool completely before removing them from the tin. Place the tin (with brownies) in the fridge for about 5 minutes before slicing – it makes slicing much easier. Enjoy!

Have fun with this recipe! Bask in the chocolate ambiance…

Chat soon!

Aurelia 🙂

Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment)