Gluten-free baking can be daunting, especially for cakes, which traditionally rely on wheat flour for lightness and texture. To achieve similar results without gluten, a combination of rice flour, potato starch, and tapioca starch is recommended. This blend is crucial for creating a cake that is not only airy but also structurally sound. Chef Alysha Dinatale emphasizes the importance of these ingredients, noting their individual strengths in maintaining the cake's integrity while avoiding the common pitfall of crumbling. These gluten-free flours are increasingly available at major retailers.
Dinatale explains, "The rice flour keeps it soft, the potato starch adds body, and the tapioca starch keeps it from crumbling to pieces. Think tender, not sandcastle."
For cakes, you want a blend that's light and airy but still has enough structure to hold together, says Dinatale, recommending rice, potato, and tapioca starch.
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