Ooh boy. This was fun.
After almost a year of not eating gluten (health, not choice…I miss my baguettes), I continued optimistically on that path and attempted this cake for my hubby’s birthday. We were having my in-laws over, so that should have clued me in that maaaybe tonight wasn’t the night to try new things. Yeah.
Well, having had decent success with chocolate chip cookies and this flour (it’s a cup for cup blend, which is really an impossible concept, but what was that to me?), I planned to give it a try with this recipe (you really can’t go wrong with Smitten Kitchen).
After a battle with a bread-like dough (another clue?), I got my pans filled and put them in the oven.
A while later, the cake was smelling Gooood. I was hopeful.
After the cakes emerged from the oven, I whipped up my frosting of choice (this stuff is light, creamy, perfectly chocolate-y, and a breeze to make. Make it for breakfast! Or you know, make healthy choices).
Later that night, I cut the cake with glee, marveling at the thick luscious crumb and the ease of slicing. I doled out generous slices and sat down to finally taste the sweet success I imagined I had.
Thiiis was not good. The “thick luscious crumb”? It was indeed thick. Thicker than thick. And the flavor! Can I even describe it? Oddly sweet, perhaps. And yet not sweet at all. I don’t even know.
The gluten-free flour had transformed a brilliant recipe into something bereft of any good thing.
I felt as though I was chewing (gnawing?) through the most boring piece of bread ever. That tasted of rice flour and not much else.
Needless to say I felt horrible at serving the darn thing. Everyone ate their piece, which was good of them, but I have no doubt they will be more cautious in the future (run, run far away!).
Even though I won’t be able to eat it, I feel the need to redeem myself and the cake and make it again using the correct flour. It just might happen sooner rather than later.
So, until we meet again, gluten-free flour. Until we meet again.