Does anyone have any gluten free cake recipes?

If you go to the website \"Glutino\" you will find gluten free cake mixes and other products.

If you are looking to buy gluten-free baked goods please email me at sweetforestconfections@yahoo.com. I make homemade baked goods and send them to you fresh from the oven.

Gluten-free recipes

• Blueberry muffins by Darina Allen and Rosemary Kearney
• American buttermilk pancakes by Darina Allen and Rosemary Kearney
• Buckwheat pancake batter by Darina Allen and Rosemary Kearney
• Yorkshire pudding by Darina Allen and Rosemary Kearney
• Pizza base by Darina Allen and Rosemary Kearney
• Savoury pastry by Darina Allen and Rosemary Kearney
• Tomato, feta and pesto tart by Darina Allen and Rosemary Kearney
• White soda bread by Darina Allen and Rosemary Kearney
• White yeast bread by Darina Allen and Rosemary Kearney
• Fruit scones by Darina Allen and Rosemary Kearney
• Coconut and raspberry biscuits by Darina Allen and Rosemary Kearney
• Brownies by Darina Allen and Rosemary Kearney
• Ballymaloe chocolate almond gateau by Darina Allen and Rosemary Kearney
• Banana bread by Darina Allen and Rosemary Kearney
• Fresh strawberry sponge by Darina Allen and Rosemary Kearney
• Sweet pastry by Darina Allen and Rosemary Kearney
• Chocolate fudge pudding by Darina Allen and Rosemary Kearney

The all-American favourite, any time of the day. To ring the changes, fresh blackberries, raspberries, loganberries or mulberries can be added instead of blueberries.

Ingredients vegetarian
175g/6oz rice flour
50g/2oz tapioca flour
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
1 rounded tsp xanthan gum
¼ tsp salt
150g/5oz caster sugar
60g/2½oz butter, melted and cooled
1 egg, preferably free-range, beaten
60g/2½oz buttermilk
150g/5oz fresh blueberries
12-hole muffin tin lined with paper cases

Method
1. Preheat the oven to 180C/35F/Gas 4.
2. Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well.
3. Whisk together the cooled melted butter, egg and buttermilk in another large bowl. Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture. Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.
4. Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly. They are nicest served warm.

Maple syrup and crispy bacon are the classic accompaniment but cream cheese with smoked salmon, mackerel or spicy sausages are also delicious.

Ingredients non-vegetarian
175ml/6fl oz buttermilk
1 egg, preferably free-range
15g/½oz butter, melted
50g/2oz tapioca flour
25g/1oz fine cornmeal
good pinch of salt
1 tsp bicarbonate of soda
clarified butter
To serve
butter
crispy bacon
maple syrup

Method
1. Mix the buttermilk, egg and melted butter in a large bowl, until smooth and blended. Sift together the tapioca flour, fine cornmeal, salt and bicarbonate of soda and gently stir into the buttermilk only until the ingredients are moistened - don't worry about the lumps.
2. Heat a heavy iron or non-stick pan until medium hot. Grease with a little clarified butter. Spoon one generous tablespoon of batter onto the pan and spread slightly with the back of the spoon.
3. Cook until the bubbles rise and break on the top of the pancake. Flip over gently. Cook until pale golden on the other side. Remove and keep warm. Continue until all the batter has been used.
4. Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup.

Ingredients vegetarian
2 tbsp butter
225ml/8fl oz milk
1 tsp salt
¼ tsp sugar
60g/2½oz rice flour
2½ tbsp buckwheat flour
1½ tsp vegetable oil
2 small eggs, preferably free-range
40ml/1½fl oz sparkling mineral water

Method
1. Melt the butter in a small pan. Add the milk, salt and sugar, stir well and turn off the heat.
2. Put both flours in a mixing bowl, make a well in the centre and pour in the vegetable oil and add the eggs. Mix the eggs and oil with a whisk, gradually bringing in flour from the sides until it begins to thicken. Add the milk mixture little by little until all has been incorporated and the batter is smooth. Finally, whisk in the water.
3. Pour the batter through a medium strainer into a bowl and refrigerate for at least two hours. (The resting time allows the batter to relax and the flour to absorb the liquids fully. Pancake batter may be made up to a day ahead and refrigerated.)
4. To cook, heat a 15-18cm/6-7in frying pan. Add a very little oil. When the pan is hot, pour in just enough batter to cover the base of the pan.
5. Allow to cook on one side for 1-2 minutes, flip over onto the other side and continue to cook, until speckled and slightly golden.
6. Slide onto a plate and keep warm while you make the rest of the pancakes. You can stack one on top of the other as they can be peeled apart later but are best eaten fresh off the pan.

You now no longer need to forgo those delicious Yorkshire puds - here Rosemary uses rice and tapioca flour with great success. For a twist, add a few thyme leaves, a blob of Dijon mustard or a few olives.

Ingredients vegetarian
50g/2oz rice flour
50g/2oz tapioca flour
pinch of salt
2 eggs, preferably free-range
300ml/½ pint milk
10g/½oz butter, melted
olive oil or pure beef dripping (unless for vegetarians), for greasing tins
You will also need
deep bun tin

Method
1. Preheat the oven to 230C/450F/Gas 8.
2. Sift the rice flour and tapioca flour into a large bowl. Add the salt. Make a well in the centre and drop in the eggs. Using a small whisk or wooden spoon, stir continuously, gradually drawing in flour from the sides, adding half the milk in a steady stream at the same time. When all the flour has been mixed in, whisk in the remainder of the milk and the cool melted butter. Allow to stand for one hour.
3. Grease a hot deep bun tin with olive oil or beef dripping and fill up to half to two thirds with the batter. Bake in the oven for about 20 minutes. Remove from the tins and serve warm.

First answer by Microman3. Last edit by L123456. Contributor trust: 0 [recommend contributor]. Question popularity: 34 [recommend question]