Post #655198
2026-03-15 10:52 UTC
Replies (16)
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@robotistry@mstdn.ca 2026-03-15 11:18
@teadrinker@aus.social Gluten free baked goods are much better when eaten before they cool. Is there a way to deliver it still warm?
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@sinituulia@eldritch.cafe 2026-03-15 11:21
@teadrinker@aus.social No specific recipe in mind (my baking is always extremely and even problematically seat of the pants) but as a general tip: One single flour mix for one single recipe will never be the optimal one! Almost certainly I'd mix full grain rice flour, corn starch, buckwheat flour, gluten free oat flour AND fine starch-heavy baking mix with xanthan gum and/or psyllium in it... Sort of according to what the batter wants to be like. 😄 Additional small amounts of salt into even sweet batters, a margarine or butter instead of vegetable oil, and milk free or milk containing yoghurt or quark instead of just milk will also be beneficial. And instead of plain white sugar, carrot benefits from dark molasses or dark cane sugar. Perhaps not that helpful, but that's my wisdom!
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@Alternatecelt@mastodon.scot 2026-03-15 11:26
@teadrinker@aus.social This is my Spelt Flour recipe, and the spelt Flour can be replaced with GF Flour. I hope that's helpful. https://crowhousekitchen.wordpress.com/2013/01/31/spelt-carrot-cake-with-cinnamon-buttercream-icing/
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@afewbugs@social.coop 2026-03-15 11:40
@teadrinker@aus.social in what way did it fail? Was it too dry or too crumbly? This tastes good but doesn't hold together very well, but is also vegan. If you find a recipe with eggs it would probably hold together better. Dry ingredients: 150g gluten free four (I used Doves Farm plain white) 150g ground almonds 75g brown sugar 2 teaspoons baking powder 1 teaspoon cinnamon (or your preferred spice mix) Wet ingredients 60ml sunflower oil (or other flavourless oil) 200ml soy milk (or other non-dairy milk) 300g grated carrot Preheat the oven to 180C. Line the tin with greaseproof paper. Mix the dry ingredients. Mix the wet ingredients into the dry ingredients. Mix the carrot in last so you can be sure you got all the lumps out of the batter before you put new, different lumps in on purpose. Bake for 45 minutes or till a knife comes out clean.
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@die_christine@nrw.social 2026-03-15 11:43
@teadrinker@aus.social Carrotcake can be made with almond. I only got a recipe in german. But it is not doo complicated to understand:
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@kattekrab@aus.social 2026-03-15 11:47
@teadrinker@aus.social @futzle@old.mermaid.town try this one - https://www.nigella.com/recipes/venetian-carrot-cake
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@dnkboston@apobangpo.space 2026-03-15 11:57
@teadrinker@aus.social Gluten-free but not vegan? Any of the gf flour mixes should work. Bob's is fine, I like the one with bean flours best. What's missing? Flavor? Texture?
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@atjn@mastodon.online 2026-03-15 12:08
@teadrinker@aus.social In my experience, the best gluten-free recipes are the best normal recipes that you already know, but then you replace the flour with Finax. https://www.finax.se/sv/produkter/glutenfritt/glutenfria-mjoelmixer/mjoelmix-original/
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@LuxS@mastodon.social 2026-03-15 12:40
@teadrinker@aus.social Go to a heath food store like Sprouts. They may already have a GF carrot cake. If you can, smash some cash on a GF bakery. They know what's up.
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@Kendal857@mindly.social 2026-03-15 13:01
@teadrinker@aus.social “Gluten Free on a Shoestring” is my go-to carrot cake. Enjoy! https://glutenfreeonashoestring.com/gluten-free-carrot-cake/
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@hydrian@twit.social 2026-03-15 13:04
@teadrinker@aus.social Our formally gluten-free family often found that many 'paleo' recipies for cakes and pie crusts to be quite good. They usually gluten-free.
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@dcrossney@ruby.social 2026-03-15 13:12
@teadrinker@aus.social This may not be helpful to you where you are, but I've been able to use my traditional recipes successfully with off-the-shelf GF flour blend products. Their quality varies. In the US I like King Arthur Measure for Measure. Works great for cakes. My biggest adjustment is needing a little longer bake time to get the proper result. Taste and texture are very good. I don't love some of the competitors, so you still have to experiment.
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@kimlockhartga@beige.party 2026-03-15 15:49
@teadrinker@aus.social and not to complicate things, but I hope that gluten is the *only* allergy the recipient has. Seems like they would tell you, though. Good luck.
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@arcadiagt5@mstdn.social 2026-03-15 19:45
@teadrinker@aus.social Sorry I can’t help but I’m glad that the fedi came through for you. Enjoy the cake!
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@j12i@weirder.earth 2026-03-16 15:09
boost with CN: food (https://aus.social/@teadrinker/116232810773030531)
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@lipow@norden.social 2026-03-17 10:43
@teadrinker@aus.social Oh, only seeing this now - if it is not too late, this is your go-to recipe: https://theloopywhisk.com/2023/03/19/easy-gluten-free-carrot-cake/ I make the one that it is based on (the one in the author's book), and so far every carrot cake lover has loved it. You can make it with various gf flour mixes (I have a standard store-bought one, works like a charm, read the recipe carefully about the role of xanthan).