Gluten Free. A request that has become more normal, and almost expected, in the last few years. What even is gluten? According to my trusty friend Google, it is 'a mixture of two proteins present in cereal grains, especially wheat, which is responsible for the elastic texture of dough.'
Well. I don't really know what that means, nor do I understand the science behind it. But what I do know is that ingested into the wrong gut, it can have miserable repercussions. It's bad enough having to check every label for that dreaded mixture of proteins, but why should people that are intolerant to gluten have to suffer? And by suffer I mean not eat good cake.
With one of my favourite people being a coeliac, I have spent some time working on gluten free cake recipes and I've come to this conclusion....as a rule, follow a normal recipe but substitute the flour for the exact amount of gluten free flour. I really like the range by Dove's Barn.
Here is a recipe for some gluten free cake bars I made last week. It makes 12 cupcakes:
110g soft butter (I use salted)
110g caster sugar
50g ground almonds
1tbps vanilla bean paste
75g self raising flour (gluten free or not, it doesn't matter)
Beat the butter and sugar until creamy. Mix in the almonds and vanilla. Beat in the eggs one at a time and fold in the flour. Pour into cupcake cases, or a tin of your choice (this will make a small 6'' round cake) and bake at 180 degrees centigrade for 12-15 minutes. (if making a 6'' cake, bake at 150 degrees for about 90 minutes but check after one hour).