The experiment of trying out several recipes that don’t contain gluten was quite insightful for me, given my lack of experience in gluten-free baking. Gluten, a key baking ingredient typically found in wheat flour, is intriguing to replace with alternative ingredients. In this experiment, I sampled six distinct recipes that utilised an assortment of gluten-free flours, nuts, polenta and cocoa with mixed results. The recipes were by culinary experts like Jamie Oliver, Nigella Lawson, Genevieve Ko, David Tanis, Yotam Ottolenghi and Felicity Cloake, with the aim of identifying the most effective gluten replacements.
Why baking benefits from gluten?
Many grains like wheat, barley and rye harbour a protein known as gluten, a by-product of the glutenin and gliadin proteins, which unite in water’s presence. Various kinds of wheat flour possess about 8% to 14% protein that forms gluten, with cake/pastry flour at the minimum and bread flour at the maximum end of this range. Gluten materialises when a liquid is introduced to flour, with kneading or mixing enhancing its formation. Gluten aids bread baking by capturing gas bubbles, augmenting aeration and loftiness. On the other hand, cakes and pastries typically require less gluten action since the resulting crumb is supposed to be softer – thus the commonly used flours have a lower protein count.
Understanding Gluten intolerance and Coeliac disease
Coeliac disease is an autoimmune disorder whereby the immune system destructively reacts to gluten ingestion, leading to damage of the gut’s lining hence the inability to absorb nutrients. This results in multiple gastrointestinal symptoms. Approximately 1% of the global population suffers from coeliac disease, with many others experiencing less severe gluten intolerance.
Method of Mixing
The techniques for baking these gluten-free cakes aren’t vastly different from the conventional ones used in making gluten-containing cakes. Noted chefs like Jamie Oliver and Nigella Lawson lean towards employing the creaming technique, while David Tanis, Yotam Ottolenghi and Felicity Cloake prefer a variant of the sponge technique where the yolks and whites are beaten separately before integrating with the remaining ingredients. The cake by Genevieve Ko bears resemblance to a brownie and follows a rather simplified method in which the butter and chocolate are melted prior to sequentially incorporating the other components.
On the topic of alternative ingredients to compensate for gluten, numerous alternatives exist. An assortment of gluten-free flour blends, often containing components from rice, potato, tapioca, maize and buckwheat, are obtainable. Jamie Oliver’s recipe opts for a gluten-free flour blend and in my case, I chose Dove’s Farm variant, which is easily procurable in health food stores and supermarkets. This category of flour can directly substitute wheat flour, although the reaction may vary depending upon the recipe. Structural support in gluten-free bakes is often rendered by binding substances such as xanthan gum or psyllium husk. Baking soda is used in the standard way, but we should ensure the baking powder doesn’t contain gluten as many manufacturers use wheat flour as a filler substance. Alternatives are undemanding to find that use elements like cornflour or potato starch instead of gluten.
As for my predilections, I favour cakes that incorporate grains or nuts as an alternative to gluten-free flour blends. Due to the texture, the current gluten-free flour blends available do not sit well with me, and I believe that nuts or grains like polenta contribute to a more engaging outcome, eliminating the need for synthetic additives or binding agents. My suggestion is to start with a recipe that is naturally low on gluten to evade the replacement working excessively. Genevieve Ko’s recipe stands as a prime example being similar to a brownie that is traditionally flour deficient; here, cocoa fulfils an alike role while enhancing the flavour and texture of the final bake.
Beth’s gluten-free chocolate and walnut cake is truly a treat for your taste buds. The recipe employs a unique blend of walnuts, which are coarsely ground, and almonds alongside a bit of gluten-free flour – Dove’s Farm variety in this instance – that serves to hold the cake together. Even though it’s slightly denser than regular gluten-containing cake, the addition of nuts injects such delightful taste and texture that you won’t even notice the absence of gluten. The chocolate side of things is fully catered to as well, with chocolate chips incorporated into the batter and a lavish topping of dark chocolate and walnut “rocher” enveloping the cake. This makes it an ideal choice for celebrations or as a mouth-watering component of your afternoon tea.