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literally First off, I'll admit I changed some of the recipe a bit, instead of using oil I used a mixture of melted unsalted butter and Spectrum's Palm Oil (also known as Vegetable Shortening). The texture is pretty damn good despite the fact it uses rice flour, so I couldn't help but wonder, why couldn't the texture be just as awesome in their All Purpose Gluten Free Flour Mix?
Problems-like I complained about Glutino's, and thank God/s I played with the mix while mixing before popping it in the oven-use extra salt, trust me. At least half a teaspoon. I would also use a few extra tablespoons of unsweetened cocao powder or about an ounce and a half of melted unsweetened chocolate (for the love that all that is holy, ignore what the know-nothing food writers at Cook's Illustrated say and avoid brands like Baker's like the plague). A shot or two of dark espresso or dark coffee instead of water probably would of improved the flavor my cake too.
But if you buy the mix anyway despite these problems, follow the mixing instructions as indicated on the label, the cake will be surprisingly good.
Pre-ETA: The mixing technique was inspirational, I might copy it next time I try to make a mix-free butter cake using mostly sorghum flour as the base substitute for wheat flour.
Problems-like I complained about Glutino's, and thank God/s I played with the mix while mixing before popping it in the oven-use extra salt, trust me. At least half a teaspoon. I would also use a few extra tablespoons of unsweetened cocao powder or about an ounce and a half of melted unsweetened chocolate (for the love that all that is holy, ignore what the know-nothing food writers at Cook's Illustrated say and avoid brands like Baker's like the plague). A shot or two of dark espresso or dark coffee instead of water probably would of improved the flavor my cake too.
But if you buy the mix anyway despite these problems, follow the mixing instructions as indicated on the label, the cake will be surprisingly good.
Pre-ETA: The mixing technique was inspirational, I might copy it next time I try to make a mix-free butter cake using mostly sorghum flour as the base substitute for wheat flour.
