Our oldest and I are getting set up to make the *Breton butter cake with marmalade* for ***Everyone Bakes the Same Cake*** weekend.
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Our oldest and I are getting set up to make the *Breton butter cake with marmalade* for ***Everyone Bakes the Same Cake*** weekend.
We have some nice British no-peel orange marmalade on hand so we’ll be following the Guardian recipe as closely as we can.
That said, we’re an exclusively gluten-free household so we’ll be using a DIY weight-for-weight all GF all purpose flour substitute (more on that in the thread). Also, as we have no patience for vanilla bean today, we’ll be using a nice Madagascar extract.
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Our oldest and I are getting set up to make the *Breton butter cake with marmalade* for ***Everyone Bakes the Same Cake*** weekend.
We have some nice British no-peel orange marmalade on hand so we’ll be following the Guardian recipe as closely as we can.
That said, we’re an exclusively gluten-free household so we’ll be using a DIY weight-for-weight all GF all purpose flour substitute (more on that in the thread). Also, as we have no patience for vanilla bean today, we’ll be using a nice Madagascar extract.
Since we bake by metric weight, we’ve come to rely on the DIY weight-for-weight substitute GF flour blends from the cookbook *Gluten-free Flour Power*.
The formulas are posted on Serious Eats here:
While it’s supposedly the whole grain bread flour substitute, we find their Batch-3 blend best for all but most delicate baking. So, that’s what we went with today. (It contains dry milk powder and xanthan gum so not for everyone.)
Which GF blend did you use for yours @edwiebe?
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Since we bake by metric weight, we’ve come to rely on the DIY weight-for-weight substitute GF flour blends from the cookbook *Gluten-free Flour Power*.
The formulas are posted on Serious Eats here:
While it’s supposedly the whole grain bread flour substitute, we find their Batch-3 blend best for all but most delicate baking. So, that’s what we went with today. (It contains dry milk powder and xanthan gum so not for everyone.)
Which GF blend did you use for yours @edwiebe?
@AlsoPaisleyCat I’ve settled on Bob’s Red Mill 1-to-1 for things like cakes. It’s from the Bad Place but it’s an employee owned business so I don’t feel too bad about buying it.
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@AlsoPaisleyCat I’ve settled on Bob’s Red Mill 1-to-1 for things like cakes. It’s from the Bad Place but it’s an employee owned business so I don’t feel too bad about buying it.
@edwiebe we’ve been deeply opposed to Bob’s Red Mill for a couple of decades. The original owner’s decision to hand over the company to employees he retired doesn’t mitigate that.
Why?
1. Bob’s Red Mill is not a multiallegen free brand.
They have processed nuts, dairy and soy on the same lines and have historically have had numerous CFIA recalls for unlabelled top ten allergens. About 10 or 15 years ago, there was a major incident where all their products were pulled from shelves in a local store due to a client having an anaphylactic reaction to unlabelled hazelnuts in flour.
2. When Bob’s came into Canada, they drove some longstanding Canadian family businesses that produced multiallergen-free GF flours, starches ans mixes, including El Peto of Brockville, ON that had been carried by Loblaws and other supermarkets for decades.
Last, their 1-1 flours are for volume to volume substitutions and not weight to weight, and they change their formulations of their all purpose flours frequently which means that you have to retirate each time.
All purpose white wheat flour weighs about 120g per US cup. GF flours and starches weigh anything from 85 to 150 grams per US cup.
There are a few Canadian blends of GF all purpose flour that I use depending on the source of the recipe. So, I had wondered if you’d been experimenting with those too.
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@edwiebe we’ve been deeply opposed to Bob’s Red Mill for a couple of decades. The original owner’s decision to hand over the company to employees he retired doesn’t mitigate that.
Why?
1. Bob’s Red Mill is not a multiallegen free brand.
They have processed nuts, dairy and soy on the same lines and have historically have had numerous CFIA recalls for unlabelled top ten allergens. About 10 or 15 years ago, there was a major incident where all their products were pulled from shelves in a local store due to a client having an anaphylactic reaction to unlabelled hazelnuts in flour.
2. When Bob’s came into Canada, they drove some longstanding Canadian family businesses that produced multiallergen-free GF flours, starches ans mixes, including El Peto of Brockville, ON that had been carried by Loblaws and other supermarkets for decades.
Last, their 1-1 flours are for volume to volume substitutions and not weight to weight, and they change their formulations of their all purpose flours frequently which means that you have to retirate each time.
All purpose white wheat flour weighs about 120g per US cup. GF flours and starches weigh anything from 85 to 150 grams per US cup.
There are a few Canadian blends of GF all purpose flour that I use depending on the source of the recipe. So, I had wondered if you’d been experimenting with those too.
@AlsoPaisleyCat I make my own blends for some recipes.
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Since we bake by metric weight, we’ve come to rely on the DIY weight-for-weight substitute GF flour blends from the cookbook *Gluten-free Flour Power*.
The formulas are posted on Serious Eats here:
While it’s supposedly the whole grain bread flour substitute, we find their Batch-3 blend best for all but most delicate baking. So, that’s what we went with today. (It contains dry milk powder and xanthan gum so not for everyone.)
Which GF blend did you use for yours @edwiebe?
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…the amount of cake batter seemed surprisingly small in relation to the large 20 cm springform cake pan.
…and the density seemed closer to cookie dough than cake batter. Perhaps we over mixed — but, ensuring that sugar is fully dissolved in GF batters with any rice flour in the mix, is always critical to avoid grittiness.
We struggled to cover the middle marmalade layer with the second half of the batter.
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@AlsoPaisleyCat I make my own blends for some recipes.
@edwiebe I’m thinking you may have got a better rise with Bob’s for this recipe than we got with a heavier blend.
We ended up with a moist cake with good texture though — always a consideration in GF baking.
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…the amount of cake batter seemed surprisingly small in relation to the large 20 cm springform cake pan.
…and the density seemed closer to cookie dough than cake batter. Perhaps we over mixed — but, ensuring that sugar is fully dissolved in GF batters with any rice flour in the mix, is always critical to avoid grittiness.
We struggled to cover the middle marmalade layer with the second half of the batter.
The cake turned out super thin for us. The texture wasn’t very visible.
I tried to separate it from the bottom of the pan too early and it broke on one side. Our oldest was not impressed.
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The cake turned out super thin for us. The texture wasn’t very visible.
I tried to separate it from the bottom of the pan too early and it broke on one side. Our oldest was not impressed.
The Breton butter cake with marmalade turned out to be very tasty. It’s a ‘keeper’ recipe.
The mystery of the super thinness has been solved. I had forgotten that we’d been gifted a set of US pans at one point, and just grabbed one based on size imprinted on the bottom. Our oldest greased it and put in the parchment liner.
It was only after I’d finally got the cake off the pan that I clued in that it was actually a mislabeled 10” = 25 cm pan.
️.Oh well, next time we’ll get it right.
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The Breton butter cake with marmalade turned out to be very tasty. It’s a ‘keeper’ recipe.
The mystery of the super thinness has been solved. I had forgotten that we’d been gifted a set of US pans at one point, and just grabbed one based on size imprinted on the bottom. Our oldest greased it and put in the parchment liner.
It was only after I’d finally got the cake off the pan that I clued in that it was actually a mislabeled 10” = 25 cm pan.
️.Oh well, next time we’ll get it right.
@AlsoPaisleyCat nice result - even a little thinner, the texture is pretty great in that cookie-cake in between space.
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The cake turned out super thin for us. The texture wasn’t very visible.
I tried to separate it from the bottom of the pan too early and it broke on one side. Our oldest was not impressed.
@AlsoPaisleyCat Looks lovely. As a GF novice (for a dear friend) I have to experiment to get the texture and "lift" right. I'm happy if I can serve something without it crumbling and it tastes good.
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