I’m not gluten-free; I'm not even, as my friend Jackie Gordon would say, "gluten-choosy." In fact, you could call me a glutarian or a gluten-glutton. But after talking to my friend Marguerite about her challenges living gluten-free, I was anxious to try baking a gluten-free cake.
To get me started, Marguerite gave me her recipe for her Berry Delicious Bundt Cake, an adaptation of Flo Braker recipe that uses wheat flour. The first time I made this cake, I learned two important gluten-free baking lessons:
- Not all gluten-free flours are the same; and
- Gluten-free baking mix is not the same as gluten-free flour.
On my first try, I mistakenly used a gluten free baking mix instead of gluten-free flour. Despite that mistake, the cake looked good and it got a good reception from many who ate it – one person has even been hounding me for the recipe. The second time, I made a few changes (adapting an adaptation as it were); basically I swapped raw and white sugar for the coconut sugar, substituted a thicker glaze for the one she makes that soaks into the cake, and left off the whipping cream.
With the same gluten-free flour she specifies (King Arthur multi-purpose) and my changes, I adored the cake. In fact, if I hadn’t known it was gluten-free, I doubt that I would have guessed it was. Other gluten-eaters loved it too, including my husband who ate a piece for breakfast the day after it was served for dessert at dinner. A gluten-free member of Tut’Zanni proclaimed it the best cake she had ever eaten. Even allowing that she may have been carried away by hunger and enthusiasm, she was a definite fan of this version.