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For glutenfree baking, what is best flour substitute for cakes instead of wheat?

Bite-Sized Desserts with Big Appeal

Fran Costigan - Bite-Sized Desserts with Big Appeal

Recorded

This event was on February 13, 2024

Indulge your senses in a delightful experience as the renowned pastry chef Fran Costigan takes center stage at her 8th Annual Essential Vegan Desserts Valentine’s Day Live Event. This year, Chef Fran is set to showcase the charm of Bite-Sized Desserts with Big Appeal, offering something for all subsets of plant-based dessert enthusiasts and those simply curious. While chocolate desserts, the Valentine’s standard, will be featured, Chef Fran has also curated a selection of other flavors and fruit-based delights. Whether you’re celebrating Valentine’s Day as a couple or treating yourself, you deserve an unapologetically luscious special treat. This event promises an abundance of tips, techniques, and recipe ideas. Set against the backdrop of sweet romance, encompassing Valentine’s Day, Galentine’s Day, and culinary finesse, this occasion offers an insider’s view of elegant yet easy, irresistible miniature desserts. Fran Costigan, celebrated for her expertise in vegan and plant-based baking, will share practical information for creating special occasion treats that leave you relaxed and eager for the celebration. As the Director of Vegan Pastry, Chef Fran is renowned for her innovative approach to dessert-making. This exclusive event provides participants with the opportunity to witness luscious chocolate confections and, of course, heart-shaped pastries. Fran’s expertise will inspire both seasoned bakers and beginners alike. Immerse yourself in a celebration of flavor and love, as Fran Costigan creates desserts that pack big flavor into bite-sized packages—all made with standard pantry ingredients. Join us for a special discussion on sweetness, sophistication, and the joy of creating desserts that deliver big flavor in small, delightful packages!

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Question

Kristin T. Østrem

For glutenfree baking, what is best flour substitute for cakes instead of wheat?

Answer

Definitely, yeah, gluten-free flour mixes. There are so many of them out there. We have one in the course. There are many and I have a real problem with recipes that say use for example, 50% whole wheat pastry flour, 50% AP flour or one cup of gluten-free flour. It if only it were that simple. The best gluten free flour mix I have used to date is Bob's Red Mill one-to-one all purpose baking flour. It, it's got a blue label, I find it's flawless and it is complete. So it contains a little bit of xantham gum. If your mix doesn't include xantham or gorg gum, you're gonna have to add some. We have a formula in the course. It's not in my head in this moment. I did buy two other mixes, I think. Um, one is King Arthur. King Arthur, I forgot what the other one is and I'm gonna try. But I'm really happy with the Bobs and I do wanna say many of you I'm sure have used Bob's Red Mill products. There are many and they are excellent products. I had the opportunity to meet the man himself several times and he was a poster boy for healthy living and a lovely man who gave his company when he retired to his employees and Bob passed away. He died just a few days ago at the age of 84. And I am confident that his employees who have been running the company will keep it in good stead and there will be, you know, it's just, it's a wonderful company and he was a wonderful man.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.