How much total flour? That will make a bit of difference, also what is in the rest of the recipe.

Do you want a recommendation for a brand of flour, or do you want a recipe for a gluten free blend?

The one I've found that works best for me so far is King Arthur, but I haven't tried blending my own yet.

Annie

My favourite GF flour for cake is sorghum flour, often mixed with tapioca starch or flour. I also use almond flour regularly. You'll want to do a mix, there are many sites online that will walk you through the variants. Xanthum gum is a must to add to the mix as well.

There are good pre-made mixes on the markey, but most have rice flour as a base. I prefer a sorghum or almond flour base.

If you can post the recipe it would be easier to suggest gluten-free options. -Grainlady

This post was edited by grainlady on Mon, Dec 8, 14 at 6:46

Apple Pie Cake

6 Granny Smith apples
1TBS cinnamon sugar
3 large eggs 1 1/2 c superfine sugar
1 1/2c vegetable oil
3 tsp vanilla
1 1/2 c flour
1/4 c cinnamon sugar for top

350 degrees
Grease spring form pan. Layer apples. Sprinkle with 2 TBS cinnamon sugar over apples.
In bowl, beat eggs and sugar until fluffily.
Add oil and vanilla. Fold in flour.
Pour batter over the apples. Let sit 10 minutes.
Sprinkle 1/3 cup cinnamon sugar and bake 1 hour 20 minutes.
It was actually done in 70 minutes in my oven.

How should i tackle the flour to make this recipe gluten free?

Thanks everyone! It certainly does take a villageâ¦..

The best way to substitute is to find a recipe that is actually gluten-free to begin with. Until you are familiar with some of the science and different characteristics of ingredients you use as a substitute, you risk a lot of recipe failures and wasted food.

All-purpose mixes don't always work like all-purpose flour, and different brands/blends work differently from each other. For instance, Bob's Red Mill GF All-Purpose Baking Flour has a strong flavor of beans because it's first ingredient is garbanzo beans. CUP4CUP's first ingredient is cornstarch which can leave your tongue feeling like it's coated. King Arthur GF Multi-Purpose Flour tends to have good reports for performance for good structure and has a neutral flavor and the first ingredient is white rice flour.

As a personal issue for me, when you switch to gluten-free flours and foods, you may also want to consider the amount of arsenic you are exposing yourself to by increasing your use of rice and/or rice flour. Many of the gluten-free flour choices are also high-glycemic, which means they can cause blood sugar to spike, which is not a good thing for someone who has blood glucose issues (pre-diabetes, diabetes, etc.).

Check out the recipe below for Gluten Free French Apple Pie and see if it would work for you. It will certainly be much lower in fat. A cup and a half oil in a cake recipe is a LOT! If you don't want to make it in a pie pan, use a square or rectangle baking dish with the same volume as the pie recipe. I make a low-carb gluten-free version of Impossible Pumpkin Pie and always bake it in a square pan instead of a pie pan.

You will find Gluten-Free Bisquick available next to Bisquick products, but I make my own high-fiber version:

For one cup:
1/2 c. almond flour
1/2 c. hi-maize resistant flour
1-1/2 t. baking powder
1/4 t. salt
1 T. coconut oil
Cut fat in flour mixture. Use cup-for-cup in recipes that call for Bisquick. [Grainlady note: I use an electric hand-held mixer for this task.]

Another good Gluten-Free Bisquick substitute:
2-1/2 c. Pamela's Baking & Pancake Mix
3/4 c. butter or shortening (I would use coconut oil.)
Cut fat into flour mixture. Use cup-for-cup for Bisquick.

-Grainlady

Here is a link that might be useful: Gluten-Free Impossibly Easy French Apple Pie

Ellendi, Here is a link to an Italian Apple Cake that uses almond flour that is very similar to your cake recipe. I have made it and after reading the comments, I used 2 cups of almond flour and it came out perfectly for me. This cake also did not need xantham gum.

Here is a link that might be useful: Italian apple cake

Ellendi, Jules gf flour blend should work well in this, though it's not the healthiest choice. At 100% starch, there's almost no food value, and it will spike blood sugar levels - at least in susceptible individuals.

Thanks everyone for your advise.
Granlady, this cake is for my daughter who had decided to go gluten free. She will not be eating my cookies this year so I want to make something she will eat. When I make cake or cookies etc. it is a treat and not meant to be a healthy choice. Nothing worse than a dessert that just misses the mark.
Tish, that cake does look very similar. Why did you increase the flour?
Liz, thanks for your suggestion.

I really thought I would be able to just substitute, silly me!

ellendi-

I sent a Christmas platter of these gluten-free cookies to work with hubby. By using palm sugar, anyone who is diabetic can "indulge" as well. Four people asked for the recipe.
-Grainlady

PEANUT BUTTER CRUNCH COOKIES
Melt together:
1 stick of butter
3/4 c. smooth peanut butter
Cool enough so the remaining ingredients don't melt or the eggs don't cook.

With a mixer add:
1/2 c. palm sugar (or brown sugar)
2 eggs
Blend well.

Add:
1/2 c. almond flour (or all-purpose flour if not gluten-free - I prefer Honeyville Grain almond flour)
Mix well with the electric mixer.

Add: (you can do this by-hand or with the mixer)
1 c. unsalted dry-roasted peanuts
1/2 c. sunflower seeds OR pumpkin seeds (your choice)
1/2 c. mini-chocolate chips
1/2 c. unsweetened coconut
1/2 c. cacao nibs (optional)

I use a #50 portion scoop, which is about 1 T. of dough, to make the dough balls. Press the dough balls down slightly. Bake in a preheated 375-degree F. oven for 12-15 minutes. [Note: I line the baking sheets with parchment paper and the recipe usually makes two full sheets of 20-cookies per sheet.]

Ellendi, there were a few comments about the apples sinking. Almond flour does not absorb a lot of moisture so I figured the cake needed to be a bit denser to support the weight of the apples. Mine stayed at the top. I also added a few drops of almond extract to the batter.

Thanks Tish, I think I will try your recipe. Then, I'll,also make mine for the rest of us.

Thanks Grainlady.

Just popping in to thank grainlady for posting the PB cookies recipe! I just tried it and love the result. I added an additional 1/4c brown sugar and only used peanuts as add-ins... mine aren't crunchy, but they're very good! :)

party_music50-

Glad to know you enjoyed the recipe. :-)

-Grainlady