@lucyhambro: What’s the best gluten-free flour to use in cakes?
Jamie Oliver: A good substitute for regular flour is a self-raising, pre-mixed one made from a blend of flours, such as rice, potato, buckwheat, maize and tapioca. You’ll find a range of brands in health-food stores and large supermarkets, so shop around. When baking gluten-free cakes, it’s common to get a scone-like texture, rather than a spongy one, so I find replacing a bit of flour with polenta gives it a nice consistency and makes them less crumbly. Another tip is to replace some of the flour (no more than one-third) with ground almonds. Your cake won’t rise as well, but it’ll have a good structure and you can always add gluten-free baking powder to compensate for this. As a general rule, ground almonds are great in chocolate cakes, while polenta is ideal in citrus ones.
Editor's note: Spelt is not gluten-free. Incorrect information appeared in the original version of this article.Report Typo/Error
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