Need help adapting a cake to GF
I am a competent home baker, but have never done any GF baking.
Chowpup and I would like to make a treat for her teachers for the last day of school - I was hoping to make Nigella's Guinness Chocolate Cake:
One of her teachers has celiac. I can get this GF flour:
The Doves Farm website says that I'll need to add more liquid if I am using the GF flour in my own recipe.
My questions: Do I sub the GF flour for AP flour 1:1? Do I need to add anything else? And can you give me an estimate of how much additional liquid I should plan on using? Or does this sound like it will even work? I'd appreciate any help. I just want to make something they can all enjoy together, instead of making something completely different for one person. Thanks!!
What pinehurst said -- beer typically has wheat in it, ergo no gf, and I haven't yet found gf Guinness anywhere; guess it wouldn't really be Guinness anymore anyway : -).
I've been experimenting with using almond flour in place of regular wheat flour lately. What I've noticed is that the texture and mouthfeel of items comes out really different than the "original" eg pancakes are tasty but not the same.
I'm thinking you might do better to find something that is calibrated up front as a gluten-free recipe. No reason all the group can't enjoy it if it tastes good, right?
Better yet, something like torta terremoto that is always and ever has been gluten free. Best of luck!
Well damn! The Guinness being a problem never even occurred to me. Thanks to both of you. Back to the drawing board. (My other challenge is that the school is nut-free, so my cream cheese tart with a ground-pecan crust is out.
My hat is off to all of you who must deal with this on a daily basis - it's been eye-opening to realize how pervasive these types of ingredients are.
agree about just using gluten-free recipes instead of trying to reverse engineer something.