|Caramelized Sugar Cake, all-purpose flour|
These days though, most times I make a cake I am also curious how it would turn out if gluten-free? I am not gluten-intolerant (that I know of), but have friends who are, and I am always on the lookout for recipes that turn out well if made with gluten-free flours. I do use xanthan gum in the recipes, though I am now hearing that some have difficulty with that ingredient, also. If so, I will say this cake comes out great with the xanthan gum added, so if you have a substitute that has worked for you, go for it and make that substitution.
|Caramelized Sugar Cake, gluten-free flour|
I made a coconut pecan filling to put between the layers, and used up the rest of the icing from the other day as the topping. This is incredibly good cake made either way, so I really encourage you all to give it a try.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, Pinterest and sign up for my Newsletter.