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.

Time on my hands and a new flour in the cupboard

After months of stress and chaos I now find I have a little more time on my hands. This means that I can spend a little more time on the things I love. Having returned from vacation a week ago, I have been busy sorting out my kitchen and getting it ready for some hard work. After a short trip to the store today I thought it was time for a little baking. Needless to say, this was not going to be a standard cake.

I had managed to get hold of a large bag of coconut flour. I've never used it before but the description on the packet made it sound like a challenge. I decided to use it to make a cherry and walnut cake for afternoon tea. I had my standard recipe:

100g Self Raising flour
100g Plain flour
3 large eggs
1 tbsp of milk
a few drops of vanilla essence
175g of unsalted butter
175g caster sugar
a few drops of vanilla essence
(cherries, walnuts, coconut or caraway seed depending on my mood)

Cream the butter and sugar. Add the eggs one at a time, Add the milk and vanilla extract. Add the flour and the flavourings before popping it into a hot oven at 170C for 1.25 to 1.5 hours. Never fails.

A little research told me I needed to replace the gluten with egg (or xanthan gum). Around three eggs per 125g of flour. I decided on adding 6 egg yolks to the mixture and increased the milk to 1/2 a cup before beating the egg whites to soft peaks and folding them into the mixture. I then added the cherries and walnut pieces. Into the oven for 1.25 to 1.5 hours and the result ....

Well. If I am honest, a little dry though it was better the second day. Good texture and flavour but I think that next time I will use 175g of coconut flour to replace the plain and SR flour or I might use 100g of coconut flour and 100g of white rice flour to lighten the mixture and make it a little less dry. I will keep you updated with the results