In the past I haven't had the best experience converting my favourite cake recipes into a gluten-free version using all-purpose flour mix. I really like the gluten-free flour at the Bulk Barn that has chickpea and fava bean flour. For the most part it is a nice all-purpose flour but a bit bulky for baking.
Bulk barn also carries an organic quinoa flour that I like and use for pancakes. So I thought I would try to mix the two together and see if it works.
This is how I converted the recipe.
2 cups gluten free all-purpose flour
1 1/2 cups quinoa flour
1 teaspoon gluten-free baking soda
1/4 teaspoon xanthan gum
2 cups sugar
3 tablespoons ground cinnamon
2 cups chopped carrots
1 1/2 to 2 cups chopped walnuts
2 cups raisins
1/2 cup of oil
1 cup of milk
3 large eggs
Preheat oven to 250 degrees.
Mix carrots, walnuts, raisins, oil, eggs, and milk in a bowl.
Sift in another bowl, sift dry ingredients; flour, salt, sugar, baking powder, baking soda, xanthan gum, cinnamon.
Add dry ingredients to carrot and liquid mixture and beat.
Butter and flour baking pans and bake at 250 degrees F for 1 to 1 1/2 hours or until dry when checked with a toothpick or thin spaghetti noodle.
Cool the cake on a cake rack while making the icing.
1 tablespoon vanilla
250 grams packages cream cheese
2 cups icing sugar
Mix butter and cream cheese and vanilla. Then sift icing sugar to batter. Spread when cake is cool.
Did it work out?
Would I change anything?
Yes, I think the next time I would like to adjust the portions of quinoa and gluten-free all-purpose flour to see if the cake has a lighter texture. Even though it turned out great, I wouldn't mind trying it out with the adjustment.