Gluten-free diets can help you feel better. But do you want to give up cake? No thanks! We have brought you 14 delicious recipes that you will bake again and again. Just click through our gallery. We have also included a few tips for gluten-free baking.
What is the best way to replace flour in cake?
The easiest way to replace flour in cakes is with ready-made gluten-free 1:1 flour mixes, which you can use in the usual ratio (possibly with a little more liquid). If you would like to replace the flour yourself, it is best to combine 2 parts gluten-free flour (such as rice or oat flour) with 1 part starch (e.g. corn starch) and a binding agent such as guar gum or psyllium husk. Alternatively, ground almonds or nuts ensure particularly juicy cakes – they can directly replace up to 50 percent of the flour.
Can a gluten-free cake be frozen normally?
Yes, you can freeze a gluten-free cake without any problem – in fact, freezing gluten-free pastries is an excellent trick! Since gluten-free cakes dry out more quickly when exposed to air due to the lack of gluten, freezing is often the best method to keep them moist and fresh.
What exactly is celiac disease?
Celiac disease is a chronic autoimmune disease of the small intestine. In those affected, the gluten protein causes inflammation, which damages the intestinal villi. This makes it harder for the body to absorb nutrients, which leads to digestive problems and nutritional deficiencies. The only effective treatment is a lifelong, strictly gluten-free diet, which allows the intestinal lining to fully recover.
