Filed Under gluten free cakes | 3 Comments
Making gluten free cakes is no easy task. It is not just because of the lack of flour, but mostly because of the hidden gluten that is contained in many ingredients. Did you know some vanilla extracts contain gluten while others do not? Have you ever dipped your measuring cup into sugar after it has contained flour? These are just two of the numerous reasons why most bakers will not make gluten free items. In fact, I am the only baker I know of in the San Francisco area that will make a gluten free wedding cake.
I started making gluten free wedding cakes for similar reasons as to why I started making vegan wedding cakes, out of awareness of health issues. This does not only include actual allergies, but also stems from what we are learning about autism. Regardless of the reasons for wanting a gluten free cake, we need to look beyond flour when making them. Here are some things to keep in mind.
Keep in mind that if you do not have a gluten allergy and regularly use flour or other gluten containing products, you need to triple wash everything before using it.
All of your products must be free from cross contamination. This means never dipping an ingredient in flour and then in something else without throughly cleaning it. If you may have ever done this, buy new ingredients.
NEVER use a sifter that has been used for flour when sifting anything for a gluten free cake. No matter how well you wash those, residue tends to build up and can come off in other products. I keep a special sifter marked in red and kept under wraps for gluten free products. In fact, I have several items specifically color coded in red to be used only with gluten free products.
Read the back of any product packages and look for “hidden” gluten and to see if the product was made in a facility that processes flour.
When in doubt, call the manufacturer AND check on the web. In the case of say, vanilla extract, if you call Wilton they will tell you their extract is gluten free, which it does seem to be. However, do you really trust the person on the other end of the phone to know what they are talking about? I also check the web and read information posted by people with gluten allergies to verify that no one has gotten sick off of a supposed “gluten-free” product.
When you can, buy products that are specifically labeled “gluten free.”
Don’t assume that wheat is the only thing that has gluten in it. Spelt actually does as well and while some people can tolerate it, many can’t.
Always keep in mind that a gluten free diet is not generally a choice that people make. It is done for very specific health reasons. Some people are incredibly sensitive and will become very sick if they ingest any gluten. You can never be too careful.
Comments
[...] Making gluten free cakes is no easy task. It is not just because of the lack of flour, but mostly because of the hidden gluten that is contained in many ingredients. Did you know some vanilla extracts contain gluten while others do not? Have you ever dipped your measuring cup into sugar after it has contained flour? These are just two of the numerous reasons why most bakers will not make gluten free items. In fact, I am the only baker I know of in the San Francisco area that will make a gluten Source: http://www.bewitchingelegance.com/blog/?p=11 [...]
I am not sure if this applies or not, but I was given some pointers from a professional bread baker about producing/baking gluten free breads:
* If you are a baker and receiving shipments of gluten free flour, check with your vendor to see if they deliver the gluten free flour in a designated delivery vehicle that is design to deliver gluten free products. If a delivery vehicle is delivering wheat flour and gluten free flour together, there is a possibility of cross contamination. Also, check with your vendor to find out how their gluten free flour is stored in their warehouse.
* When working in a bakery that produces wheat baked products and gluten free products in 2 separate areas, a baker cannot just walk back and forth between these 2 areas. The baker must take a shower and go through a change of clothes!
* 2 separate ovens are needed…one for baking wheat based products and another for gluten free products. Sharing the same oven can result in cross contanimation.
These are great tips. Thank you, Carl.
People who are eliminating anything from their diet need to ask the right questions to people who claim to accommodate needs. However, a responsible vendor will talk with a client before they even pick up a fork and let them know what was done to prevent contamination. I always have a conversation with a client with dietary restrictions before he/she starts eating. The person can then decide wether or not to take a bite. I would certainly not get offended if someone with an allergy was concerned over my methods. We all need to be responsible.