If you are a cake lover and a health freak, you must go for gluten-free cakes. Have you ever wondered why some individuals want to go gluten-free? Celiac disease affects as many as three million people in the United States. Gluten-intolerant people can’t eat or digest gluten-containing foods without hurting their small intestine.
As public knowledge of the disease has grown, bakeries have begun to accommodate gluten-intolerant consumers by implementing gluten-free baking procedures. Furthermore, gluten-free diets for people who do not have Celiac disease are becoming more popular, and you may take advantage of this by making gluten-free foods. Gluten-free cakes in Sydney are the favourites of most residents, especially health lovers.
A few of the best gluten-free cakes in Sydney include Mascarpone Cakes, Dutch Carrot Cake, Dutch Carrot Cake, etc.
How can you avoid gluten while baking?
Many gluten-free baking products can substitute gluten-containing components, but getting used to them may take some time. Because gluten-free cakes are short of the protein that provides them with their fluffy, sticky texture, it’s critical to learn how to compensate for the lack of gluten. Here are some tips for making the switch to gluten-free eating.
- You may generate a texture similar to gluten by adding starches and substances like baking powder and baking soda. Before making this substitution, make sure you’re using gluten-free baking soda and baking powder.
- To obtain the ideal gluten-free flour mixture for the recipe, combine different gluten-free starches. Because each variety of gluten-free flour has its properties, you can change the texture, flavour, and composition of your cooked items by combining their unique features into a single blend. Additionally, gluten-free baking mixes with pre-blended components are available.
- For further stretchiness, use xanthan gum. Small volumes of xanthan gum can be used in gluten-free baking to replicate the stretchiness of the batter for bread and pastries. For cakes, muffins, and quick bread, a basic rule of thumb is to use 1/2 teaspoon of xanthan gum per 1 cup gluten-free flour. 1/4 – 1/2 teaspoon xanthan gum per 1 cup gluten-free flour for cakes.
- Put more eggs if necessary. Because eggs are high in protein, they can act as an excellent binding agent in baked items, preventing them from crumbling. Using egg whites to boost the number of your batters is a good idea, but using extra egg to add texture is also a good idea.
- Try to check whether some of your favourite foods are gluten-free already. Some common components, such as pure cocoa powder and cornstarch, are gluten-free. These items can be used without substitution if they have not been contaminated during manufacturing or do not include gluten-containing additives.
Some gluten-free alternatives
● Rice Flour
Rice flour acts as a gluten-free alternative to flour and can also be used in wheat flour. This low-fat flour is produced from milled and refined white rice and processed to a nice consistency for a smooth taste. It’s also light and mild, which makes it ideal for a variety of delicate sweets, as well as stiffening custards and puddings.
● Almond Flour
Almond flour acts as a substitute obtained from skinless and ground almonds brought down to a very thin consistency. It attaches dampness and protein to cooked items. Almond flour is perfect for bread, cakes, and macarons because of its texture and flavour. It’s typically nutty flavour also pairs well with a diversity of confectioneries.