This article is part of A Harmony of Flavors mission to publish pertinent articles to help bring people’s attention to important issues or problems and hopefully offer some form of education for them to make the best decisions. This Article describes that the tips and tricks on making most cake recipes into gluten free options are sought after by any with gluten intolerance. Most recipes for cakes are easily converted just by substituting a few ingredients, with amazingly delicious results.
It seems there is so much searching for a good cake recipe that is already gluten free, when making a regular cake recipe with gluten free flours is usually quite simple. There are exceptions to every rule of course, but with my experience to date I find that cake recipes using the regular ingredients of flour, sugar, butter or shortening, eggs and a liquid of some kind are easily converted. If you have a good chocolate cake recipe, it will likely yield a good gluten free chocolate cake also. The same goes for a white cake, yellow cake or other flavor.
I made an old favorite recipe for a Caramelized Sugar Cake recently, and these days I am always curious how a gluten free version will come out. This cake is delicious, with caramelized sugar syrup made from scratch just beforehand. The syrup gives a light caramel flavor and color to the cake, and an added dimension to the texture. I have loved this recipe for so long that I decided, once we finished off the regular version, to try it again with gluten free flours.
Rawstern is an author, teacher, gourmet cook as well as a photographer and graphic artist. She has taken or created all images appearing on these sites. Her articles have been syndicated nationally.
Her background is Slovakian on her mother's side and Yugoslavian on her father's. Her grandparents came from Europe to the United States to make a better life for themselves and their families. Her ethnic cooking influences began at the cradle. She began her cooking career in Guatemala, in 1970 when she moved there as a 20-year-old newlywed, and set out to learn to cook in a foreign land. This process was complicated by the fact that she could not speak or read the language.
Rawstern loves food, new recipes, and to teach people how to cook from scratch. Her passion is to teach people how to create A Harmony of Flavors when they cook, find joy in baking and help pass along her love of and joy in foods, both simple and exotic, plain or fancy, as she continues her journey in both ethnic cooking and domestic. Her favorite saying in her class is “Life is short – eat dessert first”.
About the Author
My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. I love food. I love to cook, and teach people how to cook, from scratch. I love baking. I love to create new recipes and try them. I hope to inspire you to follow me!
I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of collecting favored recipes of your own. Visit me at my Web site (http://www.aharmonyofflavors.com/