Horrible dry Gluten Free Cakes

choughdancer

If you aren't already, it is probably best to choose recipes specifically for gluten free baking as they have the right balance of ingredients rather than just substituting gluten free for normal flour. I make a polenta lemon drizzle cake quite often which is far from dry!

Precisely what we do to cook gf foods.

If you aren't already, it is probably best to choose recipes specifically for gluten free baking as they have the right balance of ingredients rather than just substituting gluten free for normal flour. I make a polenta lemon drizzle cake quite often which is far from dry!

I use Delia's all in one recipe but do 50% more of all ingredients. My cakes are always complimented.

I use dove flour and its usually ok. I weigh the eggs. Then use the same weight for all the other ingredients. I also add a spoonful of baking powder. Good luck

I've never been terribly successful when making cakes for my gluten intolerant granddaughter, I would like to improve so always looking for tips. Although I did make her some gluten free Yorkshire Puddings on Sunday which turned out reasonably well, not as good as those I made with standard flour though.

I used to make a GF apple cake when a GF BiL was visiting - the apples helped to keep it moist. It also contained ground almonds as part of the ‘flour’.

Look online for recipes, I found a brilliant coffee and walnut cake , on a site called hungryhinny. It's a gf take on a coffee and walnut cake by Nigella.

Also try “Simply Delicious” Shropshire - they do all sorts of gluten free fruit cakes which are the absolute best I’ve tasted.

If you wanted to buy gluten-free cake for a change, you could try deliciouslyguiltfree.com/collections/cake. They sell different sorts each week.

I haven't tried their cake, but their chocolate brownies and handmade chocolate are both good.

I find Juvela gf flour far better in cakes,even Victoria sponge.

Wow! What a lot over lovely and very helpful replies! Thank you everyone.

Have you joined
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Very helpful people

Try replacing one tablespoon of flour with one of cornflour (not by weight as cornflour is lighter), it helps a bit.
Likewise Yorkshire puddings can be made using 2 tablespoons cornflour to each egg (acceptable, not great).
There are some foods that just can't be made gluten free, and sadly I think we have to accept this.
As a treat I find Asda's own lemon drizzle cake is delicious (trouble is, so does the rest of the family) as a shop bought cake.
I settled for baking biscuits.

Without Xantham gum they will always be dry.

Change at least half or all the Stork to sunflower oil. It makes it into a runny batter but the cake is more moist and lasts a little longer. Better cooked in small cake cases.

The mixture needs more moisture than when using wheat flour.

I always use xanthum gum.

Try using the flour to make sponge cakes rather than Victoria Sandwich. I used to do this when my daughter was little and it was far more successful.