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What's Better: Gluten-Free Cake vs. Regular Cake?

What's Better: Gluten-Free Cake vs. Regular Cake?

Posted on: Desserts, Gluten-Free, Pastries, Plant-Based

By Lucy Yanckello, Ph.D.

Wildgrain is the first bake-from-frozen subscription box for sourdough breads, fresh pastas, and artisanal pastries. 

Cake is a wonderful dessert that is the centerpoint of many celebrations and occasions. With the rise in popularity of vegan and gluten-free diets, so has the rise of vegan and gluten-free desserts, such as cake. Although some see these diets as a trend or fad, many have underlying conditions that cause them to eat this way. So how do gluten-free cakes compare to regular cakes? Read on to learn more. 

What makes a cake gluten-free?

Those who eat a gluten-free diet are avoiding gluten, the protein present in wheat flour. As such, gluten-free cakes use flours other than the traditional wheat flour used in baking. A gluten-free cake is one that does not contain any gluten or traces of gluten. This is important because most people who follow a gluten-free diet have a sensitivity or allergy to gluten.

What is the difference between gluten-free cake and regular cake?

In a regular cake, wheat flour is used, which contains gluten. This helps give a cake the structure and texture we all know and love. Gluten-free cakes usually contain a mix of different flour types to create the same texture and flavor profiles of regular cake. In the past, gluten-free cakes were criticized for being crumbly and dry, but with the rise in popularity of the diet, bakers have been able to find innovative ways to make gluten-free cakes more enjoyable.

What is the best gluten-free flour for cakes? Does gluten-free flour affect cake baking?

The best gluten-free flour for making cakes is a mix of different gluten free flours. Stores sell these pre-made mixes ready to use for your convenience. However, if you want you can make a mix of these gluten-free flours on your own. These mixes usually include white rice flour as their foundation with other flours such as potato flour or oat flour added. They usually include a more starchy flour for binding purposes as well, such as tapioca starch. Gluten-free flour does affect cake baking. Because gluten-free flours and flour mixes contain fine starches, they absorb more liquid than regular wheat flour. As such, gluten-free recipes usually call for more liquid and large amounts of leavening agents to add volume and lighten the texture.

Do gluten-free cakes taste the same? Do gluten-free cakes taste different?

Gluten-free cake recipes won’t have quite the same texture as those that use wheat flour. As stated before, this is because gluten-free flours often require the addition of more liquids than wheat flour due to their finer texture. However, the difference between gluten-free flour and wheat flour is that you have many options to choose from! If you don’t like how a cake turns out using a certain blend of flours, swap some out or choose different flours all together.

What is the difference between gluten-free and regular baking?

Gluten-free baking changes the texture and taste of desserts. However, there are some tips you can use to get the best texture from your gluten-free baked goods. Some flours are gritty by nature, such as brown rice flour, corn flour, and quinoa flour. If you grind them in a food processor before use, this helps reduce the grittiness. Measuring your flour according to weight instead of volume also helps. Additionally, it is important to let your gluten-free batter rest, something that isn’t always considered when using regular wheat flour. Allowing the batter to rest lets the flour hydrate and soften, lessening the gritty texture. Lastly, because they contain more liquid than regular batters, gluten-free batters will need to be baked for longer. If you remove them from the oven too soon, a gummy and mushy texture may develop.

Is gluten-free cake healthier than regular cake?

Gluten-free cake is the healthiest option for those with a gluten allergy or gluten sensitivity. If neither of these apply to you, there are not any extra health benefits that you will gain from eating gluten-free cake instead of regular wheat flour cake. However, you will also not be harmed from eating gluten-free cake in the way that those with allergies or sensitivities to gluten would if they ate a cake containing gluten.

Why are gluten-free cakes so heavy?

Gluten-free cakes are heavier in texture because of the nature of gluten-free flour. Gluten-free flours are finer than wheat flour, so they absorb more liquid than conventional flour. This means that gluten-free recipes call for more liquid, creating looser batters. As such, to lessen the heaviness of a cake, increase the leavening agent such as baking powder. This will allow the batter to rise more, creating a looser crumb more similar to regular wheat-flour cake. 

Why do gluten-free cakes taste grainy?

Some flours are gritty by nature, such as brown rice flour, corn flour, and quinoa flour. If you grind them in a food processor before use this helps reduce the grittiness. Additionally, it is important to let your gluten-free batter rest, something that isn’t always considered when using regular wheat flour. Allowing the batter to rest lets the flour hydrate and soften, lessening the gritty texture.

Are gluten-free desserts healthier than regular desserts?

For those with gluten allergies or gluten intolerances, gluten-free desserts are the healthiest option. If you do not fall into one of these categories, there is no added benefit to eating gluten-free desserts over regular wheat flour. However, for those with gluten allergies or intolerances, it is harmful to eat gluten so it should be avoided at all costs.

Where can I buy the best desserts online?

At Wildgrain, we specialize in making high-quality, fresh pastas, breads, and desserts that are delivered directly to your door. Wildgrain is the first bake-from-frozen delivery subscription service for breads, pastries, fresh pastas, and desserts. Some of our popular gluten-free desserts include mango and passion fruit mousse, mini layer cakes, and macarons. Learn more about Wildgrain and our artisanal baking and cooking methods.

About the Author

Lucy Yanckello received her Ph.D. in nutrition from the University of Kentucky College of Medicine. She currently works as a medical writer and enjoys being able to help people better understand nutrition and science.

 

This content is for informational use only and does not replace professional nutrition and/or medical advice, diagnosis or treatment. It is not a substitute for and should not be relied upon for specific nutrition and/or medical recommendations. Please talk with your doctor about any questions or concerns.