What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 gf bundt cake recipes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Gf Bundt Cake Recipes
Should I add xanthan gum to gluten free cake?
In gluten free baking, xanthan gum acts as a binder – a gluten substitute that holds the bakes together, prevents them from being too crumbly and greatly improves their texture.
How do you keep a gluten free cake moist?
Gluten-free baking can often be dry so it is important to add moisture. This can be achieved by increasing the amount of vegan butter or oil, adding fruit such as applesauce or pumpkin puree or using brown sugar rather than white sugar.
Is there gluten in bundt cakes?
First the bad news: Nothing Bundt Cakes makes beautiful (mostly) gluten filled cakes. The (maybe) good news is that “gluten-free flavor is available at select bakeries”. This bakery makes only bundt cakes in a variety of sizes. There were a number of flavors on display, one of which was gluten free chocolate chip.
Does GF take longer to bake?
Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.
How much xanthan gum do you use for gluten free baking?
In general, you should never need more than 1 tablespoon of xanthan gum for a gluten-free recipe (unless you’re baking commercially). And actually, adding too much xanthan gum can compromise the texture of your baked goods, making them too sticky and gummy.
Can I use baking powder instead of xanthan gum?
Unfortunately no, the two are similar but not a one-for-one substitute. Xanthan gum acts as a binding agent to give baked goods texture and keep them from crumbling (see the section on what xanthan gum does in baking); baking powder is a leavening agent that helps baked goods rise high and keeps them fluffy.
Why is my gluten-free cake so dry?
Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it’s not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.
Why is my gluten-free cake rubbery?
The dreaded gummy gluten-free cake is the mortal enemy of the baking world. The most common culprit in a gummy gluten-free cake is white rice flour. This flour is widely used in gluten-free baking.
What can I use instead of xanthan gum?
Whether you’re in a pinch or would simply rather leave it out of your baked goods, here are 9 substitutes for xanthan gum.
- Psyllium husk. …
- Chia seeds and water. …
- Ground flax seeds and water. …
- Cornstarch. …
- Unflavored gelatin. …
- Egg whites. …
- Agar agar. …
- Guar gum.
Why are bundt cakes so moist?
Because of a Bundt pan’s unique shape, recipes must be extremely moist, as plenty of the cake’s surface will be exposed to higher temperatures than normal. Bundt pans also require every nook and cranny to be well-greased and floured to make the transferring process easier and to prevent uneven cooking distributions.
Does Nothing Bundt cakes make their own cakes?
Only real eggs, fresh butter, and real cream cheese make the cut, resulting in a cake that tastes just like home. Nothing Bundt Cakes are baked fresh on-site, daily. And while the dry ingredients are shipped from corporate, all of the dairy and eggs are purchased locally, per Munchie Musings.
Does Nothing Bundt cakes use soy?
Our cakes contain wheat, milk, eggs, pecans (in our Pecan Praline cakes only) and soy. Cakes may contain traces of tree nuts and peanuts. A Gluten-Free Chocolate Chip Cookie flavor is available at select bakeries.