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Gluten-Free Chocolate Cake
Date November 15, 2010
Author creative

Gluten Free Chocolate Cake

Gluten-free baking used to be a real challenge. Replacement flours (potato, tapioca, sorghum, brown rice, etc…) were difficult to find and very expensive. Now these wheat alternatives are widely available in mainstream grocery stores. Okay, they are still expensive. Low demand and pricey processing methods remain. And these flours can be disappointing. Gluten gives breads and cakes their chew and moistness. Without it, results can be dry and grainy. Enter: Betty Crocker! The brilliant bakers there have come up with some wonderful mixes for muffins, cakes, cookies, and breads. I have tried most of them and have been delighted with the goodies.

But for those of us who enjoy baking from scratch, it’s easy to blend some gluten-free flours and adjust a few methods to end up with a dreamy cake. Here’s a recipe I’ve adapted from the Barefoot Contessa’s amazing chocolate cake with buttercream frosting. No mix comes close to this:

Thanks for the recipe sis!

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