Come over to the dark side…converting baked goods to gluten free


 

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A few months back, I posted on how to convert your favorite baked goods to gluten free.  In case you missed it, here is the link from King Arthur Flour.

Today I practiced what I preach-I converted a Hershey’s chocolate cake to gluten free.  I’m happy to say it turned out great!  Here is the original recipe.   Here is the step by step with my notes and tips.

Hersheys Chocolate Cake Recipe

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

I used the same amount of Bob’s Red Mill sweet white rice flour.  I use this flour in my applesauce pumpkin cake and find I have good luck with it.  I also use it for thickening gravies and sauces.

I used 3 eggs as per the instructions from King Arthur.  This adds protein which will help with structure.  They suggest using xantham gum, but since I am intolerant, I left it out.  That will be a personal choice to use it or not.

I used 3/4 cup almond/coconut milk blend.  I cut the amount of milk by 1/4 cup as per King Arthur.  The third egg replaces 1/4 cup of liquid.  You could also cut the oil or the boiling water,  but I figured I would need all of that to make the batter consistent with the recipe.

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans-see below for variations.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. Makes 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

  • BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  • CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

I mixed all of the dry ingredients in a large bowl with a whisk.  In the bowl of my stand mixer, I combined the eggs, milk, oil and vanilla and blended until incorporated.  I then added the dry ingredients ( always add dry to wet, this will insure less lumps).  I mixed until just blended.  You do not want to over mix gluten free batter.

I had already sprayed my 12 cup bundt pan with cooking spray.  I also let the extra drip out over a paper towel by inverting the pan for a few minutes.  As indicated in the recipe, the batter is thin.  I was tempted to cut back on the boiling water, but I didn’t.

I baked the cake for one hour.  I have to admit, I thought I would have a pile of mush, but it baked up nicely.  After fifteen minutes, I inverted the cake over a plate and removed from the pan.

I couldn’t resist trying it right away.  The cake was moist and very densely chocolatey.  I finally managed to convert a recipe and did it successfully.

I hope this gives all of you courage to try.  The worst that can happen is failure, and God knows I have failed many times.  But I keep trying.  You can too!

 

 

 

2 thoughts on “Come over to the dark side…converting baked goods to gluten free

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