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What is your secret to keeping a gluten free cake moist?
My husband has celiac disease so he can't eat anything that contains any wheat, barley, or rye (or any of their derivatives). That means that I CANNOT use all-purpose flour, cake flour, or bread flour.
The flours we CAN use are white rice, sweet white rice, tapioca, soy, potato, corn, bean and pea flours, etc.
I do not like using cake mixes. I prefer to mix everything myself so I know what has gone into what I'm about to serve. I actually have some good recipes that taste great but I struggle to keep the cakes moist without being too moist. Any suggestions?
Thank you! They're both great answers and I can't decide which to pick for Best Answer so I'm going to put the question to a vote.
Two things I've discovered that help keep a cake moist are:
1. Use 50/50 white rice flour and sweet white rice flour instead of just white rice flour.
2. Once the cake batter is mixed and in the cake pans, let it sit for 10-15 minutes BEFORE you put it in the oven.
I will be trying your suggestions. Thanks again!
2 Answers
- 1 decade agoFavorite Answer
In the Dessert Cookbook, Connie Sarros recommends using 1 tablespoon of gluten-free mayonnaise or sour cream. This makes cakes or breads lighter. She also says fruit juices add flavor and moistness. I have tried several recipes from this book and all of them have been excellent.
