Welcome to the Cake Decorators Q&A

Hi everyone,

Has anyone made Paul’s choc cake in a gluten free version by switching out the flour for Doves Farm GF (or another brand). Just thought I’d ask before I experiment!

Yvonne x

Thanks MIWL, I know about the labelling/certification and having to label as baked without gluten containing products rather than calling it gluten free and all the regs etc. I have quite a few clients with severe nut allergies and also a couple with lactose intolerances so I already keep a set of separate of glass and stainless steel bowls/utensils to use for these orders as they don’t absorb things the way my plastic kenwood bowls do. I always use fresh packs of everything too for these orders and keep them in a separate cupboard away from my usual baking ingredients and home food. xx

Hi Yvonne

Try here, might be what you’re looking for:

Best gluten-free sponge?

Feedback would be nice 🙂 xx

Thanks MIWL, I have a wedding consult next month and the bride is coeliac so the whole cake will be chocolate gluten free, just didn’t want to leave it until the last minute making chocolate samples (done every other flavour |GF but never choc!) I’ll let you know how I get on xx

Hi Yvonne

If haven’t done gluten free cakes before there are special baking rules to follow before a service can be offered to clients. It really depends on the severity of the intolerence, some coelics have extremely low tolerence and the slightest cross contamination will affect them. A little more info here:

Gluten free substitute

and lots more threads on glutenfree cakes/recipes if you type in the search box ‘gluten free’ and ‘gluten free cakes’. I think some of the member information is worth browsing through.
FSA rules on allergens can be found here:
https://www.google.co.uk/search?q=food+standards+agency+gluten+free+cakes&ie=utf-8&oe=utf-8&client=firefox-b&gfe_rd=cr&ei=6V9_V_uUNerS8AeA87_QBg

For futher informatinon how to make your kitchen safe for glutenfree baking take a peek here:
https://www.google.co.uk/search?q=safe+gluten+free+baking&ie=utf-8&oe=utf-8&client=firefox-b&gfe_rd=cr&ei=EWN_V4f8J8PW8gfZk6CgBg

Click on information which relate to GF safe baking.

xx

Thanks Yvonne, your reply is so useful for other members who are not aware of all the regs, xx

Just thought I’d update! I made this using Dove’s Farm GF plain and self raising flours and it’s turned out fab! Hopefully my bride to be will be pleased when I see her this week with samples.

A couple of things I found were that it sunk in the middle a little more than it usually would (I can deal with that and will bake in 2″ layers and price accordingly if/when she books with me). It is also quite a bit more moist/soft than the original version – similar softness/moistness to a carrot cake so it needs a lot of chilling before layering/filling. In fact, I think I would actually freeze and layer when almost defrosted with the gluten free version.

Taste wise there is virtually no difference to the original, it’s still delicious. The texture is slightly different because it’s not as firm – it’s not as dense as the original and almost has a slightly grainy mouthfeel but it’s barely noticeable. You certainly wouldn’t know you were eating a gluten free cake if you were served a slice.

If i get the order I may well experiment a little by omitting some of the bicarb and a little of the buttermilk. I might also try increasing the flours a bit to make it a bit firmer.

Yvonne x