Gluten Free Sponge Cake

Asked on 5 Jun 2017 by kieran14

I made my first sponge today - using your video - i thought it was great! My question is can i use gluten free flour (I use HAS NO brand) instead of the ordinary flour in these recipes or do i have to change something? thanks, Kieran

Lindsey, Food Editor replied

Hello Keiran,

For Delia’s cakes book we tested all the recipes with Gluten Free substitutes and 90% of them were successful. We used gluten free flour, gluten free oats (whizzed up to make oatmeal) and GF cereals, GF baking powder, polenta instead of cornmeal, and gluten free white flour where the recipe used wholemeal etc.

Because of the nature of gluten free flour some of the recipes need a spot more liquid.

Many cooks experienced in GF cooking use Xanthan Gum in their cakes and bread to improve the crumb structure but we deliberately tested the cakes as they are in the book but with gluten ingredient substitutes.

The classic sponge cake works quite well.

Kind regards

Lindsey

kieran14 replied

Thank you.