I love to use my own gluten free flour blend because it works PERFECTLY in all cake and cupcake recipes.Īnd here’s a super important tip for the subbing process: Go By Weight and Not Volume! Butter based cake/cupcake recipes can be overmixed so much faster than oil based recipes and this is amplified severely when you use gluten free flour. The worst mistake we can make as bakers is to assume that all cake and cupcake recipes should be treated the same way.I did a thorough post on Baking Perfect Cupcakes a while back where I also stress this fact.īutter based recipes respond completely different to mixing than oil based recipes. I mix 1 kg of flour in a little sealed bucket and keep it in my cupboard to whip out whenever I need it. You are welcome to halve or quarter the recipe if you need to. I go by grams because the accuracy is just better when it comes to dry ingredients. This gluten free flour can be substituted gram for gram in ANY cake and cupcake recipe! The POY gluten free flour blend yields such a soft and tender crumb!Īnd I love that I can find ALL of these ingredients in my closest health store/supermarket! So I came up with my own gluten free cake flour blend that has changed everything for my husband! I also started using this gluten free cake flour in my own bakery for all gluten free cakes and cupcakes. I’ve been on a mission to find something that could be made with ingredients that are available to me and can easily be mixed with no special equipment or effort. Things like Ultratex, Expandex and Whey Protein Isolate… What?! Or should I say “Gezuntheid”? They ask for these crazy ingredients which I’ve never seen before in my life and still have not found in any supermarket or health food store in my area. On top of that, MANY gluten free cake recipes are severely annoying. There simply had to be a gluten free flour blend you can sub into ANY regular cake or cupcake recipes. “If you want to be lazy, you have to be clever!” I’ve quoted my wise (and unconventional) dad on this before in my How to Freeze Crème Pat post, but he always said: The idea of memorizing DOUBLE the recipes because of a whole gluten free repertoire was just WAY too exhausting to even consider!! Having a Home Bakery is quite a high paced job, so I mostly memorize my recipes so that my baking process is much faster. In other words, I couldn’t just use my favourite Carrot Cupcake Recipe, I had to go search for a gluten free carrot cupcake recipe – and even then there was no guarantee that the recipe would be up to scratch. The biggest problem I found with gluten free baking when I started exploring it, was that I needed to use a whole new recipe every time I wanted to bake something gluten free. There I go again, throwing in baking business advice. You can market products till you pass out, but if you don’t LOVE your products and really believe in the motivation behind baking them, you will literally not be able to sell them. Not so much because it’s inconsistent, but honestly, it just doesn’t work. I firmly believe that no home baker should try and sell anything they don’t believe in. This is not because I “saw a gap in the market” or anything, it’s rather because my husband, Adriaan, is highly intolerant to gluten. In my own Home Bakery, all my cakes and cupcakes are available in gluten free. They can be safely stored like this for around two days, while cupcakes stored in the freezer can last up to six months.Gluten Free Baking was such a challenging fete a few years ago, but today it’s a totally different story! There are so many gluten free flours available in most grocery stores nowadays.Īnd with the research of some amazing food bloggers like Art of Gluten Free Baking, Gluten Free on a Shoestringand more, gluten free ANYTHING is possible! If you are making cupcakes ahead of time for a special occasion, it's ideal to wrap completely cooled cupcakes in plastic before you've frosted them. However, if your cupcakes contain cream cheese or whipped cream-based frosting, you should store them in the refrigerator (though the refrigerator could dry them out after a while). Leftover cupcakes are best preserved when they're covered at room temperature. The best way to store leftover cupcakes is in an airtight container, which will help prevent the growth of mold or other harmful bacteria. If they're too hot, moisture could build within the container or plastic wrap causing cupcakes to potentially grow mold or become soggy. However, Baking Kneads points out that cupcakes need to be completely cooled before they get wrapped up. You'll want to put your cupcakes in an airtight container or wrap them in plastic to keep them fresh during storage.
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