Gluten Free Orange Almond Cake Recipe (2024)

FAQs

How do you keep gluten-free cake moist? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

If you purposely or accidentally used baking soda instead of baking powder without making any changes to your recipe, you'll definitely end up with a bitter taste. Remember, baking soda is an alkaline, or base, ingredient that naturally has a bitter taste. Baking powder is a multi-ingredient leavener.

With gluten-free baking, we use a combination of gluten-free flours, starches, and a binder (like xanthan gum). These ingredients take longer to set than regular gluten-containing flour, meaning they may remain slightly “gummy” or sticky until they have cooled.

It's nutrient dense and rich in monounsaturated fats (the good ones!) It is also a good source of protein and fiber and gives a moist texture to baked goods. Almond flour is versatile — its nutty flavor and delicate texture work beautifully in all kinds of cookies, cakes, and breads.

Moisture. There are many ways to increase moisture in a recipe. In general, recipes that call for pureed fruit, sour cream or yogurt are ones you can rely on for a moist product. In case your recipe does not call for these things, using brown sugar instead of white sugar to add moisture.

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

Rice Flour & Brown Rice Flour – high in carbohydrates. The main drawback is a tendency to produce a bitter taste, especially if baked goods are kept for any period of time. Will give a slight gritty texture when baked.

Solution: boil the oranges. This removes the bitterness as well as softening the oranges to make them “jammy”, which makes the cake damp and sticky inside.

Bringing the oranges to the boil twice removes some of the bitterness and softens the peel and pith.

As long as you have the time, it's better to let your batters and doughs sit. This will give flours and starches time to absorb liquid, which will prevent your recipes from developing a gritty, sandy texture.

Is there a trick to baking with gluten free flour? ›

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

Over-mixing can beat too much air into the batter and cause it to collapse. Less is more with mixing a gluten free cake batter — try to blend the batters for less than one minute.

Since baking powder contains baking soda, baking powder cannot be used in almond flour baking. Instead, eggs (or applesauce or bananas) can be used as the leavening agent to help baked goods rise and achieve a light and fluffy texture.

Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour. Check out our almond flour recipe book here for more information on a specific recipe!

The trick is to not increase the other wet ingredients, so the addition of this flour helps dry out the consistency of your bread. You can also try using a little oat fiber, which is made from the husk, or the “bran” of the grain and not the grain itself.

Xanthan gum (along with other thickeners like guar gum and arrowroot) acts like a binder in gluten-free baked goods to maintain their structure. Without it, there's a good chance that your brownies or muffin will crumble and fall apart.

As long as you have the time, it's better to let your batters and doughs sit. This will give flours and starches time to absorb liquid, which will prevent your recipes from developing a gritty, sandy texture.

Gluten-free baked goods can lose moisture and quality quickly. Wrap them tightly and store in the refrigerator or freezer in an airtight container to prevent dryness and staling.

Adding xanthan gum, to some extent, replaces the elastic qualities that gluten-free flours lack. This helps to reduce the risk of your cake crumbling and falling apart.