[Second Edition]

Hello,

I made a gluten free chocolate cake recently and soy flour was in the recipe..... I couldn't find soy flour so at the health food shop I was advised to use quinoa flour instead, because it has a similar nutty flavour.

The cake was a success in terms of texture, however we didn't like the overpowering flavour of the quinoa.

So my question is - is there any point in me continuing the hunt for soy flour, ie is the nutty flavour just as strong as quinoa?

I've remade the cake using White Wings gf flour, it's a better flavour but in terms of presentation it's a disaster - looks like a crater! Also VERY crumby.

Happy to take any advice!

SE

ps Just thought I'd add a couple of things in - I did adjust the cooking temp to about 10 degrees less as I wanted more moisture, which is what I got. Also I noticed afterwards that one of the ingredients of white wings flour is maize starch, and the recipe I used called for lots of cornflour too - could this be the problem? I think maize is from corn?

This post has been edited by Second Edition: 16/07/2010, 10:56 AM

[anon60]

I've found WW's gltuen free to be very good, however I do find that I need to add more milk/ water than if I'm using regular flour. eg If the recipe calls for 3/4 cup liquid, I'll use a full cup.

[Second Edition]

Wow that was quick, thanks Anon60! I don't have any problem with the moisture in this cake though, as it had a fair bit of milk, butter and eggs in it.


This post has been edited by Second Edition: 16/07/2010, 11:00 AM

[♥~Bodhichitta~♥]

Hi SE.

Have you tried using Orgran flour? I have had great success using the Orgran flour (both SR and plain) in cakes and slices etc. I'm sorry I haven't tried Soy or quinoa flour, so can't comment on the taste of either.

I have found making cakes with GF flour to be a little hit and miss in terms of success. Particularly as we are also dairy free. The most success I have had though was for a recipe for a sandcake where you beat the ingredients together with an electric mixer for 6 minutes. The texture was absolutely brilliant - no difference at all from a regular cake texture. Which is saying something, as I find gf cakes can quite often be a little chewy? Or maybe chewy is the wrong word, but they get a certain texture.

I can post the sandcake recipe if you are interested?

PS Sorry I don't generally post in this section, but saw your post and wanted to reply

[custardtart]

My friends have found the Aldi GF flour better to bake with than Orgran or WW.

[Aribika]

I mix the ww the orgran, rice flour and sometimes potato flour as well. Same amounts of ww and orgran and about a third of the others.

Lorraine

eta pretty sure I got the idea from here for that.

This post has been edited by Aribika: 16/07/2010, 11:01 AM

[anon60]

I've used both Organ & WW. I prefer WW to Ogran for both flavour and texture.

[brazen]

custardtart, the aldi i went to last week (not my usual) didn't have any GF products, ar eyou saying that they ARE available generally, not just as a special?

SE, i believe the PG Roberts (name might not be quite right) flour contains soy, might be worth trying that one next time. I think it's available in coles (it's in one of the big ones but not the other)

[Second Edition]

I can post the sandcake recipe if you are interested?

Thanks that would be great , always happy to try something new.

I appreciate everyone's replies. I have some Aldi flour in the cupboard so will be trying that at some stage too.

Brazen - I'm sure you would have experience with quinoa v soy?

[Second Edition]

Thanks Brazen saw your reply once I'd posted.