Making the gluten free versions of Delia's Cakes
Asked on 23 May 2022 by Fiona Rushworth
Hello.
I bought Delia Smith Cakes a couple of weeks ago and it has been beyond brilliant. I am no longer able to eat gluten and have purchased several books in the hope of baking some decent cakes and biscuits. The first 8 recipies I tried were great ( apple cake was crumbly ! ) but the Jamaican gingerbread was a disaster. The bottom half of the cake was firm when I checked it with a toothpick and when I say firm I mean hard ! Then I tried the Irish fruit tea bread and there was nowhere near enough liquid in the mixture. It didn't colour in the oven and was also very dry. I think that in general cakes made with gluten free flour need more liquid, is that correct ? How do I adapt the cakes so that they are moist and not dry. I'm hesitant about trying any more cakes at the moment. Thank you.
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Hello,
Yes, I would agree that you could follow that ‘generally need more liquid’ advice but when we tested all the recipes with GF ingredients, we deliberately avoided adjusting the recipes.
I’ll try GF version of the Jamaican Gingerbread again soon and refresh my memory.
The tea loaf says add more liquid if the mixture is stiff so that probably needs more that the extra tablespoon. Do you know about Delia using an old fashioned 20 ml tablespoon?
I do know that garibaldi need a lot more liquid!
Also, we always use large eggs. Nowadays eggs are often smaller, but I’d say a 73g egg is what we use as a large if you want to check.
The most successful GF cakes are the rich fruit cakes and the muffins, but we were mostly pleased with all of the cakes with the exception of those marked in the index.
All the recipes were tested with Doves Farm GF rice flour.
I hope that helps.
Kind regards
Lindsey