This is the recipe that convinced me ‘Cup4Cup’ flour is simply the best gluten-free flour around. Unfortunately, it’s only available in the US, but I’m hoping it will make it across the pond soon. Otherwise, I will have to continue bringing a bag back in my suitcase every time I visit family and friends back home …
I clipped this recipe from an American magazine so the measurements are not imperial. But cup measuring spoons are now readily available in cooking shops here. All the ingredients are easy to find. Just make sure to use cornmeal, as in polenta, rather than cornflour, the thickener.
These beautiful cakes come together very easily. Only ½ cup of cornmeal is required so the cakes do not have the gritty texture that some cornmeal-based recipes develop. The Cup4Cup flour helps the batter retain a very similar texture and consistency to that made with standard flour and does not require additional xantham gum for sponginess. I think the hardest thing about this recipe was greasing the mini bundt cake pan and making sure the cakes wouldn’t stick in the nooks and crannies. But you could easily use a loaf pan or mini loaf pans instead.
Mine didn’t brown as nicely as those pictured in the recipe, but perhaps I’ll leave them in the oven a little longer next time. And of course, the sprinkling of powdered sugar makes a lovely presentation.
If you’re looking for a gluten-free flour substitute, please try Cup4Cup if you can get hold of it. And if you can’t, please email the company and tell them how much you’d like to see it here in the UK and perhaps we’ll generate a groundswell of demand! Hungry Games verdict: this recipe stays in my kitchen, along with my precious bag of Cup4Cup flour.