My main issue with gluten-free products off the shelves is that many are riddled with extensive corn products and chemicals. Who needs maltodextrin and corn starch or even corn flower? Gluten-free should be simple and as easy as regular products. This recipe utilizes my nearly perfected gluten-free flour recipe and can easily be stored in a 1-quart mason jar for easy food prep later.
Utensils:
- Medium mixing bowl
- Flour sifter or whisk
- 1 quart storage container, glass is best
Ingredients:
Dry-
- 2 cups all purpose gluten-free flour
- 1 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
Wet-
- 1 1/3 cups milk
- 1 stick butter
- 1 tbsp vanilla extract
- 3 eggs (medium or large) (Egg Substitute Recipes Here)
Directions:
- Sift or stir all the dry ingredients into the bowl and repeat the process a couple of times to ensure they are well incorporated.
- Store in an air-tight glass container; gluten-free flour tends to absorb any and all flavors and smells, and plastic is just porous enough to let it suck up anything you cook in your kitchen, ever.
- When ready to make a cake, use a mixer to stir all the wet ingredients together and then add the cake-mix and stir until just blended. Remember that gluten-free flour absorbs a lot of water and may need more liquids. Also, it does not set well for very long, so bake it immediately.
Baking:
- Preheat an oven to 350 degrees.
- Grease and flour (using gluten-free flour) a 9×9 cake pan.
- Bake for 20 to 30 minutes or until top is lightly golden and a toothpick comes out without any batter on it.
Tips:
- Make red-velvet by adding red food coloring (or beet juice) and substituting sour cream or yogurt for the milk.
- Make the yellow cake white by using 6 egg whites and leaving out the yolks.
- Add triple vanilla to make a rich vanilla cake.
- Make carrot cake by adding 1 cup shredded carrot and omitting 1/3 of the milk. Add 1 teaspoon pumpkin or apple pie spice.
- Make a pound cake by substituting half the milk with cream cheese and doubling the butter.
- Make an angel-food-like cake by whipping the egg whites until stiff and fluffy before folding in the flour and omitting the butter.
- Make a souffle knock-off by whipping up the egg whites and folding in the remaining ingredients.
- Make scones by using half he amount of eggs and water called for and rolling the dough out instead of pouring batter.
