Not only a few years ago gluten intolerance, or celiacs disease, was almost an unheard of disease.Within the last five years the number of people diagnosed and living with celiacs disease has risen to over 3 million (National Institute of Health).This has made the popularity of gluten-free bakeries soar through the roof.
Because gluten-free baked goods are so hard to find and the ingredients are usually more expensive to mill than traditional wheat flours, this makes the price of a simple chocolate chip cookies almost triple.Completely gluten-free bakeries are few and far between but with the growing demand, these bakeries stand to be rising trend.
In my experiences in making wedding and specialty cakes I have had some strange requests.From odd savory cakes, sugar free, and of course gluten-free.The odd flavors and using sugar substitutes are an easy remedy and I am happy to accommodate for my clients, but gluten-free is a little more challenging.
In every baked good, from cookies to bread, the chemical componants of wheat are vital in baking.Even in a simple chocolate chip cookie; if there was no gluten structure the cookie would not rise and be more of a flat sugary mess.Making a cake with no gluten is especially difficult because you have to just the right amount of structure to give you that delicious spongy and crumbly texture that we all love about cake.
So, for the final project in the baking science class is to take a favorite formula and convert it into a gluten-free baked good.I chose the vanilla cake and chocolate cake formula that I use to make my wedding cakes so there is one more client that I can provide to; the ones with a gluten intolerance.
I have attemped the recipe three times now, using a combination of rice flour, potato starch, coconut flour, and xantham gum but each try turns out to be a failure.I know I am close to getting the right combination, and when I do I will be happy to share so you can make a gluten-free cake.