Angel Food Cake

[kimis]

Do you think I can substitute all purpose baking mix for the flours and xanthan gum in an angel food cake recipe? I am not much of a baker, just have a craving for angel food cake. I would hate to buy all those different flours and stuff. The baking mix has guar gum in it already.....that is the same as xanthan gum, right? Thanks!

[flourgirl]

I bought a mix many months ago...so I can't remember who put it out. It was absolutely terrific! Wish I could be more helpful. If I think of the brand I'll pop back in. Blue (light) and white box? It really was yummy

[Wonka]

As long as you keep the amounts the same, it should work out just fine. Enjoy your cake.

[JennyC]

This recipe has some good reviews, but I have not tried it yet...

Open Original Shared Link

[HiDee]

  kimis said:

Do you think I can substitute all purpose baking mix for the flours and xanthan gum in an angel food cake recipe? I am not much of a baker, just have a craving for angel food cake. I would hate to buy all those different flours and stuff. The baking mix has guar gum in it already.....that is the same as xanthan gum, right? Thanks!

Usually angel food cake doesn't call for much flour anyway (the recipe I always use calls for 1/2 cup white rice flour and 1/3 cup corn starch) so subbing a flour mix should be just fine, it's mostly egg whites anyway. But if it's a baking mix you are using does that mean it has baking powder in it? If it does you might not want to use it, angel food cake doesn't call for baking powder since the egg whites do the rising....at least I've never seen a recipe for angel food cake with baking powder in it so I don't know what it would do. Guar gum is almost the same as xanthan gum, some slight differences but it would be fine in an angel food cake. As Wonka said, I would keep the total amount of flour the same.

[MaryJones2]

Kinnikinnick and Gluten Free Pantry make angel food cake mixes. You might try one of those.

[Lisa16]

Hi kimis!

I make an angelfood cake about once a week from scratch. It is very easy and turns out well because there is so little flour. I have it memorized.

Here is the recipe:

Preheat the over to 350.

Beat 12 eggs white together with

1 tbs of water

1 tbs of lemon juicce

1 tsp of vanilla

1 tsp of cream of tartar

Once the egg white become a mass of bubbles, add 3/4 cp of sugar and turn the mixer up until soft peaks form.

Then gradually FOLD in your dry ingredients with a spatula.

1/2 tsp of salt

3/4 cup of sugar

1 cup of sifted flour. I use Domata brand, but I have also used 1/3 cp each of tapioca, rice and potato flours. With the flour blend, you don't get a gritty taste.

Once the ingredients are folded in (try to stir out the lunps of flour) put the batter in the angel food cake pan or loaf pans and bake from about 45 minutes. Let the cake cool and pop it out. Every once in a while, the cake will be a bit too moist, but I think that is a function of the size of the eggs. You wanbt about 1.5 cups of eggs whites, roughly.

Good luck!

[JNBunnie1]

  flourgirl said:

I bought a mix many months ago...so I can't remember who put it out. It was absolutely terrific! Wish I could be more helpful. If I think of the brand I'll pop back in. Blue (light) and white box? It really was yummy

That's the Gluten Free Pantry box.

And WHERE do you get cream of tartar!?!?!? I can't find it anywhere.

[kimis]

I get cream of tartar right in the spice section.

By the way.......I made my angel food cake, I was really disappointed with how heavy it was. I was hoping for something light and fluffy. The flavor wasn't bad, but it wasn't what I hoped for. I did not wait for the egg whites to reach room temp, maybe thats where it went wrong. I did use a baking mix, but all the measuring was exact. Is it possible to make a gluten free angel food cake has the texture of a regular angel food cake? I just really need a sweet treat that is easy to make, LOW IN FAT, and tastes awsome......................HELP

[purple]

Here is a really good, fast and easy recipe for shortcakes:

Open Original Shared Link

I follow the recipe exactly.

I made them several times last year. Be sure to read all the tips. They are not quite like angel food cake but will satisfy a craving. I cut them in half and top with berries and whipped cream. They taste similar to those shortcake cups you buy in the store but only have 6 ingredients instead of all those chemicals and junk and they are sooo much better! Great served cold.

[Lisa16]

I have never had any luck at all with the mixes. They were all too dense or else they "settled" so that there was a visible division between the top and bottem of the cake.

It is so easy to make it from scratch and doing ti was totally worth it-- you will get light and fluffly. You don't have to fuss with room temp eggs either. I would say to maybe try again, but making it from scratch.

[kenlove]

Got the stuff and with luck I'll try your recipe tonight since we have visitors over.I never like the mixes either

take care

ken

  Lisa16 said:

I have never had any luck at all with the mixes. They were all too dense or else they "settled" so that there was a visible division between the top and bottem of the cake.

It is so easy to make it from scratch and doing ti was totally worth it-- you will get light and fluffly. You don't have to fuss with room temp eggs either. I would say to maybe try again, but making it from scratch.

[candrews]

This recipe was just posted on celiac.com:

https://www.celiac.com/articles/21759/1/Ang...Free/Page1.html

I've tried the original version of this recipe (this has an "Irish Twist") and it worked great!

[Bill in MD]

  candrews said:

This recipe was just posted on celiac.com:

https://www.celiac.com/articles/21759/1/Ang...Free/Page1.html

I've tried the original version of this recipe (this has an "Irish Twist") and it worked great!

BEWARE OF THIS RECIPE! The "twist" is Bailey's Irish Cream, which according to Clan Thompson is not gluten-free. I've posted a comment to celiac.com and sent an e-mail to the recipe author, asking for further investigation.

[Bill in MD]

If your angel food cake is coming out too dense, one reason may be the pan. Your tube pan must be absolutely free of grease and oil, and it should not be non-stick. An all-aluminum pan works best. If you can't find one in the stores near you, you can get one from Amazon: Wilton 10-inch Angel Food Cake Pan. For some reason, most of the stores near me only sell the non-stick tube pan.

Also, when you were a kid, did your mother or grandmother ever warn you not to jump and stomp around when a cake was in the oven or it would fall? Well, probably they just wanted you to stop jumping and stomping around. However, with an angel food it is advisable to walk softly while it is baking. Like a souffle, the whipped egg whites are suspending the other, heavier ingredients (flour, sugar, etc.) and are fragile until set.

I found the Gluten-Free Pantry mix to be pretty good, though I'd bet that made-from-scratch could easily be better.

Hope this helps.

[Bill in MD]

Still more angel food tips (as I hungrily read the directions on the gluten-free Pantry mix box): The mix directions say, after folding the mixture into the pan, "Hold pan 6 inches above counter and drop onto counter to tap out any air bubbles." This, I would not do for an angel food cake. Instead, I was taught to take a table knife, insert it blade-first near the inner tube, and pull it gently to the outside of the pan. Then repeat this action several times around the pan. This will release the large air bubbles without disturbing the tiny desirable ones.

Also, definitely invert the pan immediately after baking to cool. That's what the three or four flanges on the outside of the pan are for (assuming you have a true angel food tube pan). If you've done everything else right, the flanges by themselves may not be tall enough; I alway have 3 cans from ny pantry (equal height) setting on my counter to set the flanges on. The extra height promotes better airflow all around the pan and faster cooling (which of course leads to eating it sooner!).

Angel food cake is far and away my favorite cake going back to my earliest memories. The best birthday cake I can remember was a from-scratch cake baked in my grandmother's eight-sided steel tube pan (which I still have, but use my Wilton aluminum now), "iced" with whipped cream (maybe Cool-Whip), and studded with fresh strawberries. Yum.

[Wonka]

  kimis said:

I get cream of tartar right in the spice section.

By the way.......I made my angel food cake, I was really disappointed with how heavy it was. I was hoping for something light and fluffy. The flavor wasn't bad, but it wasn't what I hoped for. I did not wait for the egg whites to reach room temp, maybe thats where it went wrong. I did use a baking mix, but all the measuring was exact. Is it possible to make a gluten free angel food cake has the texture of a regular angel food cake? I just really need a sweet treat that is easy to make, LOW IN FAT, and tastes awsome......................HELP

Did you cool the cake upside down? I usually just find an old jar in my recycling box, put it upside down and place the tube pan upside down on top of the jar until it has cooled completely.

[kimis]

I did not cool the cake upside down, and I did use a non stick pan. I will follow all this wonderful advice and try it again (as soon as I get an aluminum pan). Thanks again everyone.

[KarenFe]

  Lisa16 said:

Then gradually FOLD in your dry ingredients with a spatula.

1/2 tsp of salt

3/4 cup of sugar

1 cup of sifted flour. I use Domata brand, but I have also used 1/3 cp each of tapioca, rice and potato flours. With the flour blend, you don't get a gritty taste.

I'm looking forward to trying this recipe! I love angel food cake. Are you saying with your blend of tapioca, rice, and potato flours you don't get a gritty taste? Or with the Domata flour you don't? If you recommend the Domata flour, is there a particular store to find it in or is it something to order online?

Thanks so much! I must try this to know I can still have yummy desserts.

Karen

[Wonka]

  kimis said:

I did not cool the cake upside down, and I did use a non stick pan. I will follow all this wonderful advice and try it again (as soon as I get an aluminum pan). Thanks again everyone.

It is important to not use a non stick and to cool the cake upside down. The cake will adhere to the sides when left upside down and because it is upside down it stays light and fluffy instead of collapsing on itself and becoming dense. Your next attempt will be way more successful.