To replace the wholewheat or refined flour, we use a variety of dry ingredients to baking soft and delicious gluten free cakes. From potato and corn starch, palm fat powder, to whey powder, we keep it simple to make the gluten free cakes just perfect.
Potato starch, as the name suggests, is extracted from potatoes. Leucoplasts (starch grains) are present in the cells of root tubers of potatoes. Potato starch is gluten-free and good for people who suffer from celiac disease or gluten intolerance. For replacing wheat flour, you can use one part of potato starch for two parts of wheat flour.
To manufacture corn starch, the manufacturers grind the corn kernels, washing them to remove the starch from the components of the kernels to obtain a white powdery substance. Corn is a crop that has no gluten and so, corn starch is safe for people with gluten intolerance or celiac disease. The thing is that the starchy powders can’t be used on their own as the main dry ingredient. To replace wheat flour with cornstarch, use 1 part of corn starch for every 3 parts of wheat flour.
So, a combination of several starches is recommended.
3.Palm fat powder
Palm fat powder is extracted from the fruit of the oil palm tree. It is used to prevent and cure the deficiency of vitamin A deficiency, and to prevent cancer and high blood pressure. It is good for brain health, promotes heart health and enhances absorption of vitamin A. Palm fat powder is a good ingredient for baking gluten free cakes, vegan and healthy dishes.
Whey is one of the two proteins found in milk. Whey is often obtained as a by-product of the cheese-making process. Whey powder is very popular because it helps with weight loss, improved cardiovascular health and more. It is also gluten-free because whey is a protein and can’t have gluten by any chance.
Apart from these replacement ingredients, our Gluten-Free Cakes have some other ingredients to make them special. These include sunflower oil, egg white powder, and flavouring agents like chocolate filling.
Sunflower oil is good because it has a very mild flavour of its own and has a low smoke point. Egg white powder is a stabilizer to give an amazing texture to the baked goods while avoiding any chances of eggshells in the products.