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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / Need GLUTEN-FREE Cupcake HELP!!!
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    Need GLUTEN-FREE Cupcake HELP!!!

    Mon Oct 18, 2010 4:11 pm
    Newbie "Fry Cook" Poster
    How do I make my gluten-free cupcakes, less chewy and more cake-like?
    Chef# 616082
    Mon Oct 18, 2010 8:33 pm Groupie
    I made some excellent chocolate ones, was an adaption I didn't write down, lol.

    I'd pick the best gluten free cake recipe you can find, review wise, then use 1/3 brown rice flour, 1/3 ground almonds and 1/3 starch (potato, tapioca, or corn or a mix of them) instead of the flour called for and everything else the same. I find this mix is the best for everything sweet.
    Tue Oct 19, 2010 10:29 am
    Newbie "Fry Cook" Poster
    Thank you.I.. I'll give it a try!
    Tue Oct 19, 2010 3:49 pm
    Forum Host
    wave.gif Hi sradp49

    Swalker has given great advice above. I love using almond meal/ground almonds in my gluten-free baking as it really does add a moistness to cakes and muffins. Also it has the added benefit of seeming to keep gf cakes fresher for longer.

    Another way to add moistness to cakes is to add pureed veges, chocolate or mashed banana.

    Lots of gluten-free cakes and muffins are best eaten on the day or next day after baking. Cakes without nutmeals tend to only stay fresh for a limited time. If you have any leftover- try cutting it into slices and freezing.

    Another suggestion would be to try a recipe that has already received favourable reviews as a gluten-free cupcake or cake and make it as gluten-free cupcakes.

    I would also check the starch/flour that you are using. Particularly ric are looking for a very fine rice flour to use. THe finer textured flours are best.........mostly asian rice flours. The courser variety is not good in baking as it gives a gritty texture.

    In most gf baking, it's best to use a blended range of flours/starches. This can be by using a ready purchased blended gluten-free flour (and these have the added advantage of already containing stabilisers like guar or xanthan gum) or by blending your own mix. Swalker is blending hers by the recipe above or there are recipes posted that you can use.

    I would be happy to suggest some back later, as I am rushing off for work now

    Tue Oct 19, 2010 7:32 pm
    Newbie "Fry Cook" Poster
    Thanks for your advice...I've been mixing my own gluten free flours and I've mastered chocolate but vanilla is REALLY challenging..Any other hints would help..And is it really necessary to use egg replacer AND xanthum gum..I'm wondering if that's contributing to the gumminess..
    Chef# 616082
    Tue Oct 19, 2010 8:01 pm Groupie
    I haven't used egg replacer in years, I didn't like the texture either.

    The ground nuts are a huge help, and I replace 1/4 to a 1/2 cup of the flour (usually the starch, I like healthy, lol) with ground flax.,that really helps with texture and moisture too. You can grind millet yourself in a coffee grinder, if you prefer the flavour of that over the brown rice. I use more vanilla than called for, usually about 50 percent more, and I let all my doughs sit for 1/2 hour before baking. I throw a teaspoon of apple cider vinegar in all my baking, I think that lightens the doughs too.

    It's hard work and frustrating, but you'll come up with formula's that work for you, then you'll be able to convert anything.
    Tue Oct 19, 2010 11:50 pm
    Forum Host
    I like to use xanthan gum and dont find that it makes cakes gummy. I dont use egg replacers.....much prefer to use real eggs instead.

    Are you looking for a simple white cake.....or a more vanilla taste? I'd try adding extra vanilla to a recipe than stated.
    Thu Oct 21, 2010 9:42 pm Groupie
    How much xanthan gum are you using? I find that quoted amounts are way too much .. too much gum = gummy = chewy
    Mia in Germany
    Sun Oct 31, 2010 1:06 am
    Forum Host
    Maybe psyllium husks could help with the moisture? You have to add some more liquid then, but I find they do help with texture and moisture.
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