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    You are in: Home / Community Forums / Cooking Q & A / Substitution re. gluten free flour
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    Substitution re. gluten free flour

    Toni in Colorado
    Thu Oct 11, 2012 7:01 pm
    Food.com Groupie
    I want to make a Maple Cake from Family Circle, but want to make it Gluten Free for our daughter's b/d. It calls for 3 cups self-rising flour. Will regular g/f flour work as a sub? Thanks.
    Dee514
    Thu Oct 11, 2012 7:55 pm
    Forum Host
    No, because the recipe is written for "self-rising' flour, and not regular (all-purpose) flour.

    I would suggest you find a gluten-free self rising flour to use in that recipe.

    Perhaps someone in the Gluten-Free fourm can give you better suggestions for a gf substitute to use with the recipe.
    icon_smile.gif
    **Jubes**
    Fri Oct 12, 2012 1:00 am
    Forum Host
    To a purchased blended gluten-free flour, you can add add two teaspoons of baking powder to each cup of plain flour. Be careful with the baking powder that it is gluten-free
    Toni in Colorado
    Fri Oct 12, 2012 8:43 am
    Food.com Groupie
    Dee514 wrote:
    No, because the recipe is written for "self-rising' flour, and not regular (all-purpose) flour.

    I would suggest you find a gluten-free self rising flour to use in that recipe.

    Perhaps someone in the Gluten-Free fourm can give you better suggestions for a gf substitute to use with the recipe.

    Thanks, Dee514
    icon_smile.gif
    Toni in Colorado
    Fri Oct 12, 2012 8:46 am
    Food.com Groupie
    **Jubes** wrote:
    To a purchased blended gluten-free flour, you can add add two teaspoons of baking powder to each cup of plain flour. Be careful with the baking powder that it is gluten-free


    Thanks, Jubes. I wasn't sure if I needed to use xanthum gum or some of the other ingredients that are listed sometimes. I'm also wondering what a little bit of applesauce would do to make it more moist.
    **Jubes**
    Fri Oct 12, 2012 3:08 pm
    Forum Host
    I generally find that if a recipe calls for up to 2 cups of flour that substituting gf flour will work fine.

    Using 3 cups might be OK....or you might find less than perfect results that may need tweeking a little if you make the recipe again. I like to add some almond meal in place of a little of the flour as it adds some moisture (I think maybe on 3 cups of flour I would maybe switch 1/4 to 1/2 cup of flour for almond meal/flour. I would keep to the 6 level teaspoons of baking powder though).
    Toni in Colorado
    Fri Oct 12, 2012 3:15 pm
    Food.com Groupie
    **Jubes** wrote:
    I generally find that if a recipe calls for up to 2 cups of flour that substituting gf flour will work fine.

    Using 3 cups might be OK....or you might find less than perfect results that may need tweeking a little if you make the recipe again. I like to add some almond meal in place of a little of the flour as it adds some moisture (I think maybe on 3 cups of flour I would maybe switch 1/4 to 1/2 cup of flour for almond meal/flour. I would keep to the 6 level teaspoons of baking powder though).


    Thanks, Jubes. It's too late to go to the big city to buy almond meal/flour. The recipe calls for 2/3 cups sour cream mixed with a little bit of milk. I'm going to try substituting that with 1/3 cup sour cream and 1/3 cup applesauce hoping that will keep it moist.

    I appreciate all the input, and I will let you know how it turns out.
    **Jubes**
    Fri Oct 12, 2012 10:06 pm
    Forum Host
    I think the apple sauce will help in your recipe.

    Hope it turns out nicely for you icon_biggrin.gif
    Toni in Colorado
    Sat Oct 13, 2012 8:30 am
    Food.com Groupie
    I tried it yesterday. It was a flop. It was flat and almost like rubber. Great disappointment. Running out of time as our get-together is tomorrow. We live in a small town and cannot always buy g/f products. Our local grocery store is starting to supply some. I'm going to try another recipe using pumpkin and rice flour, not the all-purpose g/f flour I had previously bought. Again, thanks for all the replies.
    Toni in Colorado
    Sat Oct 13, 2012 6:43 pm
    Food.com Groupie
    Well, I made my old standby: 311455">Gluten-Free Pumpkin-Applesauce Bundt Cake, by allergygrl. (did not make a bundt cake, just a 9 x 13.) It's a winner. I will review it again in reviews. Thanks allergygrl for the recipe.
    **Jubes**
    Sat Oct 13, 2012 8:20 pm
    Forum Host
    I have my favourite cake recipes too.

    icon_sad.gif Sorry that the new cake you tried didn't turn out great

    Happy Birthday to your daughter !

    -Julie
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