![]() If you will be removing the cake from the baking pan for serving, line the pan with parchment paper with two sides hanging over the edges to use as a sling to lift the cake out of the pan. Butter a 9x3-inch round cake pan or 9x13-inch baking pan. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices. Use that weight as your standard per cup of that specific flour. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. Recommended Tools (affiliate links no extra cost to you): You also get the specks of vanilla in your finished products which is a sign of great flavor ahead. It is the seeds of the vanilla pod suspended in a sweetened gel that gives your baked goods an extra pop of vanilla flavor in every bite. Vanilla paste is a secret ingredient used by pros that is available to home cooks. ![]()
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