Last night was gluten free night in my nutritional cooking class. I was very skeptical but WoW. This is a gluten free yellow cake with Italian buttercream and it tastes just like a moist perfect normal cake.
The key– mixing different types of flour together. In this case it was rice, potato and tapioca flours. Crazy but good. Another random fact– even a single crumb of gluten can affect someone with the disease so you have to cook everything in dedicated equipment in a totally wheat free environment.
-Posted from my iPhone
Since there has been a request, here is the recipe we worked from in class:
Gluten-Free Yellow Cake
Adapted from a recipe by Bette Hagman
6 Tablespoons unsalted butter
1 cup sugar
2 large eggs, beaten
1 ¾ teaspoons grated lemon zest
1 cup white rice flour
6 tablespoons potato starch
2 tablespoons tapioca flour
1 teaspoon xanthan gum
¼ teaspoon baking powder
¼ teaspoon baking soda
1/3 teaspoon salt
¾ cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Grease an 8-inch cake round with butter and set aside.
Using an electric mixer and a large mixer bowl, cream together the butter and sugar on medium speed until light and fluffy. Mix in the eggs on low speed until well blended. Add the grated lemon zest.
In a medium bowl, sift together the flours, xanthan gum, baking powder, baking soda and salt. In another medium bowl, combine the buttermilk and vanilla. On low speed, beat the dry ingredients into the butter mixture, alternating with the buttermilk mixture, adding in two separate additions of eachal. Mix just until combined. Pour the batter into the prepared pan and smooth the top with a spatula top.
Bake the cake for about 50 minutes or until top is golden brown and a cake tester inserted into the center comes out clean. Cool cake in pan for 5 minutes, then remove from pan and cool on rack.