Can any of you recommend a gluten-free cake recipe using alternative flours?

I make a decent Basque cheesecake, a yougurt custard cake, and a chocolate flourless cake. - but I'm getting bored of the serving the same thing at every Kaffeeklatsch.

I am struggling to find a more traditional 'cake-like' cake made with alternative flours that isn't too dry or doesn't have a weird texture and aftertaste.

I just made a lemon cake with rice flour that was... inedible.

So if you have a tried-and true gluten free cake recipes, I'd be grateful.

No specific recipes but a celiac friend of mine often uses ground almonds as the "dry ingredient" instead of flour. Might be an angle to google?

I use this site and have had fantastic results using the gluten free flour mix from Aldi. It’s the best flour mix I’ve found here for gluten free baking.

https://www.mamaknowsglutenfree.com/...s-gluten-free/

The cinnamon muffins are delicious.

The best chocolate cake ever, River Cafe Chocolate Nemesis... flour free. What gluten doesn't kill you, chocolate will.

https://shoptherivercafe.co.uk/pages...colate-nemesis

This is in French but is also fabulous if you like chocolate, personally I’m not a fan of chocolate but every who eats it says it’s fab.

https://www.laurentmariotte.com/ma-r...-huile-dolive/

Looks like you have enough but I like Nigella Lawsons Olive Oil Chocolate Cake.
https://www.foodnetwork.com/recipes/...l-cake-2121177

How about a light fruit cake? Most things which doesn't use a large ratio of flour works well with GF flour.

It's Easter coming up so you could try a Simnel cake or just use a Simnel cake recipe and leave out the marzipan.

I've got a recipe somewhere which works well with GF flour but most simnel cake recipes should be ok.

Grandma makes a brilliant coconut cake that works perfectly well with gluten-free flour.
And if you drop in to the Viadukt market in zurich to the british cheese Deli they often have GF Self Raising Flour from the UK which is rice based, Dove's farm brand, and it makes a superb sponge cake....

Since everyone's talking chocolate, how about a carrot cake?

Something like this appears to be the standard recipe around here, though hazelnut meal instead of almond meal is a must for yours truly. According to a friend replacing the flour with almond flour works flawlessly. Chocolate chips in the batter are a nice and common variation.

The cake improves overnight, not least because the carrots release moisture. If that's still too dry for you use a bit more carrots, the recipe still works.

The cake freezes very well. The marzipan garnish is available "everyhwere" including Migros and Coop.

Banana bread works really well with gluten free flour. The bananas give it moisture. Add chocolate chips, yummy.

Lidl make a nice gluten free lemon cake mix. Unfortunately it is only available every few months.

Coop have a nice gluten free brownie mix.
Otherwise I order Doves farm gluten free flour from Brit shop - they have a self raising one too. It’s a finer texture but can be a straight swap for wheat flour.

I have made a gluten-free carrot cake a couple of times. The texture and taste was like a normal cake.

Thank you for the tip about adding chocolate chips to banana bread! I was actually planning to make banana bread this weekend, even though my son often says he doesn't like banana bread very much. I have a feeling he'll like it much more if I put chocolate chips in it.

P.S. My heart really goes out to anyone who can't do gluten. Years ago, I started having awful stomach pains and so I eliminated gluten for a while to see if that helped (it didn't -- it ended up being due to lactose intolerance). But man, is it difficult to not be able to eat gluten... and especially if you're someone like me who loves carbs.

Really great suggestions - I'm eager to get baking now!

Hence this thread. While I can eat gluten, several in my circle can't. So I'm keen to expand my repertoire of GF recipes.

Thanks for the ideas, one and all - much appreciated!

I suppose you're wiser or more prudent than me and you will bake something new to your family first! Once I tried a new recipe that was actually from a site than I trusted completely, a culinary blog of someone who really knows what she's doing. Maybe my ingredients weren't exactly like hers, or I did that tiny little bit different than her and the result was a very good looking cake but a bit dry inside, not really special. Took it to a meeting.....I was so embarrassed!! Everyone was nice and there were no leftovers if that counts for anything but I knew it probably wasn't what it was supposed to be....
For the unwise or should I say...hopeful ones - try it first at least one time at home...

I have an extended family full of coeliacs; as well as chocolate cakes similar to those above, they’ve enjoyed these:

https://amp.theguardian.com/food/202...nd-almond-cake

https://ottolenghi.co.uk/recipes/cle...ond-syrup-cake (substituting the plain flour with gluten-free flour from any shop)

https://www.bascofinefoods.com/spani...ntiago-recipe/

And https://www.bbc.co.uk/food/recipes/c...lade_79152/amp (which looks really impressive!)

I have baked these scones with almond flour and they're quite tasty especially when I add some of that Doppelrahm de la Gruyère that I buy from Migros (tastes quite like clotted cream) and a dollop of jam.


https://www.elizabethrider.com/glute...-scone-recipe/

That’s why I started to expand my repertoire of gluten free recipes. I started volunteering at the village bread oven making the mid morning snack for the primary school children at the local school every Friday . Every year there is a least one child who is gluten free and they always got a pathetic little offering compared to the delights that the others received every week so I started researching gluten free versions of the things we were making for the others.
Fougasse was my first success and then it just expanded from there. All the volunteers have become pretty adept at gluten free now and the gluten free options are so much nicer.

For the past two years we have had a teacher who is also gluten free and he really appreciates the variety of gluten free treats he gets to taste.

What is your experience with using gluten free wheat for pie crusts? Some pies are naturally gluten free except for the crust or base, whatever people may call it.
Does it have the same consistency, taste etc?