Sunday, 12 October 2014

Another gluten free baking experiment

After replacing the flour in my last cake with coconut flour and being resonably pleased with the results I decided it was time to try again. The new recipe:

100g of coconut flour
100g of rice flour
1tsp baking powder
175g of coconut oil
175g of caster sugar
6 large eggs
2 or 3 drops of vanilla extract
2 tbsp caraway seeds

Soften the coconut oil and cream with the sugar. Add the eggs one by one until you have a loose batter. Now add the rice flour, vanilla essence and caraway seeds and mix well. Next add the coconut flour and the batter will stiffen to a more usual consistency for a Madeira style loaf cake. I like to sprinkle caster sugar on the top before it goes into the oven to give a crisp, sugary crust.

Put into a greased large loaf tin and place in the oven at 170C for 1.25 to 1.5 hours. Check with a knife and when cooked allow to cool.

The result

A good textured cake. Other than a hint of coconut (thanks to the flour rather than the oil). I was pleased with the results. The rice and coconut flour mix made this a much lighter cake perfect for those with a gluten problem.

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