Just because you are coeliac or have an intolerance to gluten doesn’t mean that you can’t enjoy a delicious sweet treat every now and again! You just need to know how to modify your favourite cakes in order to make them gluten free!
In this article, we are going to explore what gluten is, what role it has in baking and how you can continue to bake delicious cakes, brownies and puddings to wow your family and friends, even without the addition of gluten. Let’s get into it!
What is gluten?
Gluten is the name of the proteins found in wheat, rye and barley. These proteins are responsible for the elasticity and chewiness of dough, helping bread and other baked goods to retain their shape and structure.
Gluten can be found in a number of different foods and drinks, not just bread. These include:
- Bread
- Pizza
- Pasta
- Cakes and baked goods
- Cereal
- Beer
Some people are unable to consume gluten without becoming unwell, and so have to avoid foods like the above - or find gluten-free alternatives.
Why do some people need to eat a gluten free diet?
Gluten can have a few different health implications for different people, which is why a gluten free diet is becoming increasingly common.
Coeliac disease
The biggest and most severe gluten health implication that certain people suffer from is coeliac disease. Coeliac disease is a condition where your body attacks its own tissues when you eat gluten, which damages your small intestine so your body cannot properly take in nutrients.
Symptoms of coeliac disease can include stomach aches, indigestion, fatigue, unintentional weight loss and ataxia.
Non-Coeliac Gluten Sensitivity (NCGS)
Unlike Coeliac disease, NCGS doesn’t involve an autoimmune response or cause damage to the intestine. In fact, the reason behind it is unknown really! However, the symptoms are very similar, including gastrointestinal issues, headaches, fatigue and joint pain.
Wheat allergy
A wheat allergy is a response where the immune system of the allergic person releases histamines that cause allergy symptoms such as hives, nausea, difficulty breathing and anaphylaxis!
What role does gluten have in baking?
A common question that we get asked here at Gaya’s Cakes is ‘are cakes gluten free?’ Unfortunately, the answer is no. Cakes often contain wheat flour, which gives cakes their structure and moist texture.
Without gluten, cakes are often drier and more crumbly. However, you can still make delicious gluten free cakes for coeliacs and people with an intolerance or allergy.
What is a gluten free cake?
A gluten free cake is simply a cake that has been made with ingredients that don’t contain any gluten or traces of gluten. For a cake to be legally labelled as gluten free, it has to contain 20 parts per million (ppm) or less of gluten. This means anything containing more, or labelled as ‘may contain gluten’, are not suitable for someone with coeliac disease, NCGS or an allergy.
What is used in gluten free cakes?
In the past, gluten free cakes have been given a bad rep. They were known as being dry and overly crumbly. However, that certainly doesn’t have to be the case! There are lots of ways to swap out ingredients to make your favourite sweet treats gluten free.
Let’s explore a few different ingredients that can be used in gluten free cakes.
Gluten free flour
Probably the most important ingredient in a gluten free cake is gluten free flour. Gluten free flours can be made from a number of different grains. Common gluten free flours to use in cake include:
- Rice flour
- Coconut flour
- Almond flour
- Tapioca flour
- Corn flour
Each of these flours are naturally gluten free, and so work well as a substitute for wheat flour in gluten free cakes and baking. They allow the cake to rise and achieve it’s soft, spongy texture.
Xanthan Gum
Xanthan gum is an additive made from strains of Xanthomonas campestris bacteria and glucose, used as a thickener, stabiliser and emulsifier. Whilst it isn’t a compulsory ingredient in gluten free cakes, many gluten free bakers swear by the use of xanthan gum to mimic the binding properties of gluten and help the cake to stay together.
Typical cake ingredients, such as eggs, milk and sugar
You can’t successfully make a gluten free cake without other cake ingredients such as milk, sugar and eggs. The addition of milk is crucial for adding moisture to the cake and contributing to the tender texture of the crumb. Vegan alternatives, such as coconut milk, are just as good as cow's milk for this.
Sugar or other sweeteners like honey and golden syrup are important for sweetening the cake and complementing the overall flavour profile.
Eggs are essential for providing moisture and helping the cake to rise correctly. If, however, you are unable to eat eggs due to an allergy or dietary requirement, there are a few different egg alternatives, such as flax seeds or a combination of water, baking powder and vegetable oil.
Leavening agents
Because you aren’t using common leavening agents such as self-raising flour in your gluten-free bakes, it’s important that you add in baking powder or baking soda to help your cakes rise. Whilst both baking powder and baking soda are naturally gluten free, some baking powders may have added starch, which isn’t always gluten free - so it is important to double check the ingredients or purchase specific gluten-free labelled baking powder.
Do gluten free cakes taste different?
Although the ingredients list is slightly different, gluten free cakes shouldn’t taste much different to normal cakes - depending on the flour you use. If you use coconut flour, for example, you can expect to taste a hint of coconut in your cake, and almond flour can add a delicious, nutty flavour to your sponge.
Rice flour, on the other-hand, shouldn’t make your cake taste any different to a gluten-containing cake, but the texture can vary. However, with experimentation and practice, bakers should still be able to make a delicious, soft sponge, even with the absence of gluten!
How Gaya’s Cakes can help
If you’re struggling to make a gluten free cake that doesn’t crumble away the second you sink your knife into it, or this article has completely put you off the idea of gluten free baking, Gaya’s Cakes are here to help! We have a number of different delicious gluten free bakes, such as our rich gluten free chocolate and salted caramel cupcakes, decadent twice baked dark chocolate flourless cake, gorgeous raspberry pavlova, as well as gluten free versions of many of our layer cakes, perfect for any occasion!
We are also able to offer a bespoke service, ideal for wedding cakes, birthday surprises and other celebration cakes. Browse our cakes, cupcakes, desserts and postal treats on our website, or contact us today to discover how we can help you deliver the perfect gluten free baked treat for you, whatever the occasion!
