Consumption of Gluten is to be avoided by people who suffer from Celiac disease, are sensitive to gluten or have gluten intolerance. However, over the years non-consumption of Gluten is now considered as healthy and attributes to change of lifestyle.
Gluten is one of the proteins’ found in the endosperm of the wheat plant. It has a lot of benefits like it provides elasticity to a dough which is very important especially while making bread/ pizza base. Can you imagine a non-Stretchy pizza dough?
Gluten free cake is not only the perfect dish for people who need to avoid it due to medical reasons but also for people who want to lose weight.
Today we will learn how to make a healthy version of a Gluten free cake - No chocolate or Flour Re-placer used, instead it is made with gluten free flour which is prepared with a combination of freshly milled Soy, Maize and Jowar. I'll post a recipe with gluten free flour replacer as well!
As already brought out, intake of Gluten is a problem for people suffering from celiac disease, Gluten sensitivity or gluten intolerance. For people having celiac disease Gluten triggers an immune response that damages the GI tract.
In addition to elasticity, gluten forms a network of bonds which on rising form the framework of the bread/cake, this does not allow the air to expanse and thus the bread/ cake rises.
Now you must be thinking, making a gluten free cake is impossible. But hey it's not. Let’s quickly move on to the recipe.
Butter – 50g
Sugar – 70g
Egg - 1
Vanilla essence – 1 Tsp
Gluten free flour ( milled Soy, Maize and Jowar - 1/3rd cup or 45g
Baking Powder – ½ tsp or 2.5 g
1. Mix Cream butter and sugar till light and fluffy
2. Add egg and beat till the egg is incorporated
3. Add vanilla essence and beat further.
4. Mix the gluten free flour and baking powder together
5. Fold the dry ingredients with the wet ingredients in small quantities at a time.
6. Put the batter in a lined tin.
7. Bake at 180°C for 20-25 minutes.
Here are some cake tips that can help you while making any cake –
1. How does a cake rise?
Cakes contain baking powder which when comes in contact with heat releases carbon dioxide which leads to release in bubbles and raises the cake
2. Why do cakes sink from the centre?
There are 2 main reasons for a cake to sink from the centre. One of them is over mixing. And the other is when too much moisture is added to the cake. The cake rises and then sinks from the centre while baking.
3. Why did I get white spots on top of the cake
This happens when the sugar in the cake batter is not properly beaten, or if the sugar was coarse. There are a few other reasons as well for e.g. Too much sugar was added or there was not enough liquid in the batter to dissolve the sugar.
Please visit our YouTube channel to watch our video on gluten free cake www.youtube.com/bakers flame