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Fig Jam and Lime Cordial

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Gluten-Free Crumb Cake

October 8, 2014 by Celia @ Fig Jam and Lime Cordial

I was chatting with the lovely Marisa at Rino Saffioti’s Chocolate Shop last week. She was very interested in our crumb cake recipe and wondered if a gluten-free version might work.

I decided to experiment with some White Wings GF Self-Raising flour (note the claim at the bottom of the bag that it “bakes just like regular flour)…

I made the cake following our recipe exactly, simply substituting the gluten-free flour for regular self-raising. It worked brilliantly!

There was only a slight difference in the texture – the gluten-free version was lighter than the original…

I took the cake down to Marisa’s shop and she popped it in her display cabinet. Apparently it sold well!

I’m going to bake another one of these and use the cake mixture to top a fruit crumble. We have so many gluten-intolerant friends these days – it’s nice to have new treats to bake for them!

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Posted in Recipes | 56 Comments

56 Responses

  1. on October 8, 2014 at 12:47 am Glenda

    You are amazing …


    • on October 11, 2014 at 6:42 am Celia @ Fig Jam and Lime Cordial

      xxx


  2. on October 8, 2014 at 12:53 am marilynscottwaters

    That does looks a treat. What was the flour made out of?


    • on October 11, 2014 at 6:44 am Celia @ Fig Jam and Lime Cordial

      Maz, here’s the ingredients list from their website:

      Starch (maize, tapioca, potato), rice flour, vegetable gum (464), raising agents (sodium bicarbonate, 450), salt


      • on October 12, 2014 at 4:16 am marilynscottwaters

        interesting. so it’s a mix.


  3. on October 8, 2014 at 4:30 am Anne Wheaton

    Do you never stop Celia?
    Handy to have a gluten free cake recipe that I know works as like you, we seem to have more gluten intolerant friends nowadays. Not very good for us wheat growers :)


    • on October 11, 2014 at 6:45 am Celia @ Fig Jam and Lime Cordial

      Not great for wheat growers at all! I do have a couple of friends with coeliac’s disease and a couple who are genuinely intolerant, but it does seem like a bit of a fad lately as people have drawn the conclusion that GF is “healthier”. Can’t wait for it to pass, to be honest. :)


  4. on October 8, 2014 at 4:40 am narf77

    Looks like a great result Celia and by the way that cake sold in the shop it tells me that there are a lot of people out there hunting out good gluten free choices :)


    • on October 11, 2014 at 6:46 am Celia @ Fig Jam and Lime Cordial

      Fran, yes lots of people asking for gluten-free these days. I have two friends with coeliac’s disease, so I’ve been experimenting for years for them.


      • on October 11, 2014 at 2:56 pm narf77

        My sisters partner has it as well so I love being able to pass good gluten free recipes along, especially for cake. Everything is better with cake :)


  5. on October 8, 2014 at 6:29 am My Kitchen Stories

    Yep great idea Celia. Are you surprised it sold. Compared to what they sell in most shops ?. Yours is freshly baked with good ingredients. Looks perfect


    • on October 11, 2014 at 6:46 am Celia @ Fig Jam and Lime Cordial

      T, I’m surprised how similar to the regular flour cake it was. Nice to have a good GF flour readily available, ones I’ve used in the past have been rubbish.


  6. on October 8, 2014 at 6:31 am hotlyspiced

    I’ve baked with that flour and I’ve found it works very well. I’m about to embark on my Christmas cakes and this year I’m using that flour to make them all GF as last year I had a few disasters where I made cakes for people who turned out to be coeliacs. If you bake with this flour everyone can enjoy a slice of cake. Your cake turned out brilliantly and how lovely that it sold well xx


    • on October 11, 2014 at 6:49 am Celia @ Fig Jam and Lime Cordial

      Charlie, it’s nice to have a cake recipe up my sleeve which feels like a “real” cake. In the past I’ve always defaulted to chocolate flourless cakes for my coeliac friends.


  7. on October 8, 2014 at 7:12 am Daisy Chain Feasts

    That looks delicious – several of my friends are gluten free and I am always on the hunt for more GF bakes :)


    • on October 11, 2014 at 6:49 am Celia @ Fig Jam and Lime Cordial

      Thank you, hope you enjoy this one! :)


  8. on October 8, 2014 at 7:33 am ladyredspecs

    A direct flour swap seems to work in cakes that have nutmeal, coconut, fruit or vegetables on the recipe list, but i’ve found that “pound” style cakes end up dense, and rubbery. I’ll definitely try this…..


    • on October 11, 2014 at 6:51 am Celia @ Fig Jam and Lime Cordial

      Sandra, I was really impressed with how much better this flour was than ones I’ve tried in the past. I always found I could easily swap flour in cakes with only a little bit of flour, like brownies, but this is the first time it’s worked so well in a cake with lots of flour!


  9. on October 8, 2014 at 7:57 am Maureen | Orgasmic Chef

    I’m not surprised that your cakes sell well. I’ve been in love with them through the screen for years.


    • on October 11, 2014 at 6:51 am Celia @ Fig Jam and Lime Cordial

      Ah darling woman, if only you lived closer! xxx


  10. on October 8, 2014 at 8:30 am Jo

    I love that you do all of the experimenting for us!


    • on October 11, 2014 at 6:52 am Celia @ Fig Jam and Lime Cordial

      Hahaha…thanks Jo! :)


  11. on October 8, 2014 at 8:45 am lizzygoodthings

    Good one… sure looks delicious!


    • on October 11, 2014 at 6:52 am Celia @ Fig Jam and Lime Cordial

      Thanks Lizzy! It was a big hit!


  12. on October 8, 2014 at 10:05 am Norma Chang

    You got a winner there. I like that the crumbs of the gluten-free version was lighter than the original.


    • on October 11, 2014 at 6:52 am Celia @ Fig Jam and Lime Cordial

      Norma, that bit was really interesting – the texture of the cake was indeed lighter! I expected the opposite!


  13. on October 8, 2014 at 7:09 pm Elizabeth

    Looks delicious! I may have to give it a go! Thanks for sharing! Liz x


    • on October 11, 2014 at 6:53 am Celia @ Fig Jam and Lime Cordial

      I reckon you could whip it up in your Thermomix, Liz! :)


  14. on October 8, 2014 at 7:20 pm Chica Andaluza

    What a credit to your baking that it sold out :)


    • on October 11, 2014 at 6:53 am Celia @ Fig Jam and Lime Cordial

      Hehehe…there wasn’t THAT many slices, Tanya, but that’s very kind of you, thank you! :)


  15. on October 8, 2014 at 7:50 pm saeunnanna

    Yumm! Im loving your gluten free recipes!!


    • on October 11, 2014 at 6:54 am Celia @ Fig Jam and Lime Cordial

      Thanks! There’s not heaps of them, but I’m fussy – they have to taste good before I’ll blog them! :)


  16. on October 8, 2014 at 8:44 pm theintolerantchef

    Absolutely perfect Celia! White Wings really is the best flour I’ve found for baking, a lot of others haves stronger tastes or absorb liquid differently which all has to be accounted for in the recipe. Your cake is Definitely on my Yum List for sure! Xox


    • on October 11, 2014 at 6:54 am Celia @ Fig Jam and Lime Cordial

      Darling, I thought of you when I was making this. The crumb topping is also perfect on crumbles and pies! :)


  17. on October 8, 2014 at 9:47 pm Sophie33

    Waw, just look at those lovely baked crumbs on top! That is fantastic that he cake sold so well in that shop! Good for you & all of the happy Gf customers too! x


    • on October 11, 2014 at 6:54 am Celia @ Fig Jam and Lime Cordial

      Thanks Sophie! It was nice to come up with a good gf alternative!


      • on October 11, 2014 at 5:26 pm Sophie33

        Yes, yes! :)


  18. on October 8, 2014 at 10:31 pm Stefanie

    I’m not surprised it sold well, it looks lovely. You are a very thoughtful friend.


    • on October 11, 2014 at 6:55 am Celia @ Fig Jam and Lime Cordial

      Stefanie, thank you! It was fun to experiment!


  19. on October 9, 2014 at 2:43 am MamaD1xx4xy

    What a nice alternative for those who can’t or choose not to eat wheat. This cake would make everyone happy!


    • on October 11, 2014 at 6:55 am Celia @ Fig Jam and Lime Cordial

      We’re very lucky to now have access to good flour – it’s a relatively new thing!


  20. on October 9, 2014 at 11:50 am TheAussieChef

    Looks yummy..I will certainly put it on my “must try” list..


    • on October 11, 2014 at 6:55 am Celia @ Fig Jam and Lime Cordial

      Thank you, hope you enjoy it! :)


  21. on October 10, 2014 at 12:43 am emmabarrett1508

    Hi Celia. This crumb cake looks fantastic. I have just uploaded my IMK post for October. It comes round so quickly. I hope you are well. Take care. Emma xx


    • on October 11, 2014 at 6:55 am Celia @ Fig Jam and Lime Cordial

      Thanks Emma! The months seem to fly past, don’t they? :)


  22. on October 10, 2014 at 1:01 am Three Well Beings

    This is a beautiful crumb cake and I think it’s lovely that you have a bakery that can benefit from your successful “experimenting” with recipes! I haven’t seen this flour in the US, but it sounds like it’s more reliable than some of the other GF flours. Right now I’d like a piece of this crumb cake to enjoy with my morning coffee! I’m salivating. :-)


    • on October 11, 2014 at 6:56 am Celia @ Fig Jam and Lime Cordial

      Thanks Debra! Finding a good GF flour has been a real challenge for years, so I’m pretty happy to discover this one! :)


  23. on October 10, 2014 at 1:04 am gourmetgetaway

    Aww…how thoughtful of you, Celia. Our gluten-intolerant friends will love this cake as much as I do :)

    Gourmet Getaways


    • on October 11, 2014 at 6:57 am Celia @ Fig Jam and Lime Cordial

      I’m going to make one for my friend this weekend, Julie! :)


  24. on October 10, 2014 at 10:20 pm Johanna GGG

    Wow that sounds really delicious – and generous of you – I think the gf flours have got better but not sure I have tried this one – I love that it also claims to be yeast free – wonder who would think it might have yeast!!!!!


    • on October 11, 2014 at 6:57 am Celia @ Fig Jam and Lime Cordial

      Johanna, I guess some of the premix bread flours have yeast in them? But it did make me smile as well! :)


  25. on October 11, 2014 at 6:18 am The Life of Clare

    This looks wonderful! Last time I tried gf flour, the result wasn’t very good.


    • on October 11, 2014 at 6:58 am Celia @ Fig Jam and Lime Cordial

      Clare, I’ve bought some of the plain GF flour to try as well, will let you know how I go! :)


  26. on October 15, 2014 at 10:04 am dianeskitchentable

    This is a good one that I’ll have to give a try. It sounds like you and I are both having to be more conscious of our gluten intolerant friends. I was just mentioning to another blogger today about this surge in gluten problems and wondered if it might be at all tied to GMO’s. it seems that you can’t be completely sure what you have mixed with flour these days.
    But that cake is a beauty with or without gluten.


  27. on October 20, 2014 at 11:24 pm Platanos, Mangoes and Me!

    I hope the store buys all your cakes…I wish you were my neighbor.


  28. on November 1, 2014 at 3:52 pm Sandy

    I have done a bit of gluten free baking lately for a friend and I can’t get over how much difference there is in the texture to regular wheat flour!
    More chewy & moist I think.



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