GFCS: The Online Cooking School
Where You Can Learn To Cook Delicious Gluten Free Food
I didn’t realize how much of a science cake-baking is until I read the cake section of BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley Corriher. Here are a few tips that I picked up from that book that I’ve found particularly helpful or interesting. If you’re interested […] Read more »
I hope that you are ready to dive into the world of cake baking. I’ve had a lot of fun researching and experimenting for this class, and I’ve also enjoyed eating the delicious cakes. This first article in the lesson will cover the basic ingredients that are common to all cakes, as well as potential […] Read more »
So, we’ve talked about the basic ingredients of a cake, but the way you mix up the ingredients is the key to baking a light, tender and delicious cake. There are at least five different methods for mixing the cake, but I’m going to focus on two. The first is the creaming method and it […] Read more »
Watch this video to learn how to mix a cake using the dissolved sugar method. This method is supposed to be foolproof, which is important to me when I’m dealing with expensive gluten free flours. Back to Cooking Class: A Beginning Class in Gluten Free Cakes. Read more »
This is the demonstration of the creaming method of mixing a cake. The thing to watch for in this video is the consistency of the creamed butter and sugar, as well as the final consistency of the batter which may be different that what you’re accustomed to with gluten cakes. Back to Cooking Class: A […] Read more »
Making a gluten free cake from a box mix is convenient, but you’re not going to get comments like, “This is the best cake I’ve ever eaten! I can’t tell that it’s gluten free at all!!” Goal: There are two goals for this class. The first – bake a delicious gluten free cake. The second […] Read more »
This is a cooking lesson after all, so let’s try an experiment. First make this recipe with the Dissolved Sugar method and use 8 oz. of oil, then try it with same method using 8 oz. of butter. You don’t have to do this all immediately, but take good notes about the finished cake so […] Read more »
This is a chocolate version of my Yellow Gold Layer Cake. The cocoa powder counts as a flour, so you’ll see that the amounts of each of the other flours is reduced. A chocolate cake also needs extra sugar. Since sugar makes a cake less structured, I’ve used whole eggs instead of egg yolks. The […] Read more »
Southern Red Velvet Cake 1 c. (4.5 oz) brown rice flour 3/4 c.(3.5 oz) sorghum flour 3/4 c. (3.5 oz) tapioca starch 1/2 + 1/8 tsp. baking soda 1 tsp. xanthan gum 1 1/2 c. (10.5 oz) sugar 1/4 tsp. salt 1 3/4 c. canola oil 2 eggs, large (4.0 oz) 1 c. buttermilk (or […] Read more »