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!
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 likeUltratex, Expandex and Whey Protein Isolate… What?! Or should I say “Gezuntheid”?
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.
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.
I love to use my own gluten free flour blendbecause 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 🙂
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.
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!
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.
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 UltimateGluten 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 🙂
