Post #2935439
2026-03-15 11:50 UTC
@teadrinker@aus.social but you can't just do a straight swap of gluten full flour for gluten free flour, gluten free flour needs more water to work so if you just put the same ratio of flour to water in your cake will be dry. You can compensate for this by using proportionally more liquid or less flour, but it takes a bit of practice and experimentation because this can affect the structure of the cake by changing the ratio of flour or liquid to the other ingredients, so rather than trying to adapt a gluten flour recipe I'd start with one that's designed to be gluten free
Replies (1)
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@afewbugs@social.coop 2026-03-15 11:52
@teadrinker@aus.social gluten also acts as a binder holding things together, so if the cake was too crumbly it'll need more of a different type of binder - egg, xanthan gum or psyllium husk. I use Doves Farm gluten free flour blend because it already has xanthan gum added, most ready made gluten free mixed flours will but it's always worth checking. But if you just use something like rice or millet flour straight you're going to need some sort of extra binder to hold it together