In my last post, I forgot to include the link to the recipe for that pumpkin apple upside-down cake I made for Thanksgiving, so here it is. J also made it for his co-workers the other day and they all loved it. The office resounded with the typical refrain of "I can't believe it's gluten-free!"
I've actually found it quite easy to make delicious gluten-free cakes, especially when you add great flavours like pumpkin. (I recently made a fantastic and very easy chocolate cake for a dinner party, also from La Tartine Gourmande blog. You can find the recipe here. )
Since I now turn to the Ahern's whole-grain gluten-free blend (just scroll down to find the recipe) so much, I substituted that mix in equal weight for the flours originally called for in the pumpkin cake. This time I mixed up my blend using brown rice, sorghum, millet, buckwheat and teff flours, along with a few starches.
That's the great thing about the mix - so easy! Just dump it into the bowl and weigh it. You don't even have to get out all your different flour containers. Using the whole-grain blend (which is a 70/30 mix of whole grains to starches) created an even darker, moister cake. Maybe it was the teff and buckwheat. It almost reminded me of gingerbread. Perfect for these blustery fall days.
