I have been experimenting with gluten free baking for nearly two years now. The results were originally disastrous! I don't mean a little bad. I mean horribly disastrous. The dog probably wouldn't have eaten it bad. I learned a few lessons though.
Number one: I really, really, REALLY dislike bean flours (aka Fava and Garbanzo).
Number two: While all-purpose wheat flours have a built in starchy ratio, gluten free flours work very differently! The best texture comes from a ration of different flours and starches.
Number three: Potato starch and potato flour are VERY different. Trust me on this one. It was a hard lesson to learn.
Baking has become a much better experience, but I am very hesitant about making cakes from scratch still. That may change soon since I am planning to attempt it again. For now, this uses a boxed mix. That does make it easier of course!
Lately, it being fall and all, I have been obsessed with apples. This Apple-Cranberry Upside Down Cake is heavenly! We (and by we I mean I) can't stop eating it~ which might make it a detriment to my attempt at losing more weight...but it is sooo worth it! Seriously.
Apple-Cranberry Upside Down Cake
- 5 cups (about) peeled, chopped apples
- 1 1/2 cups fresh cranberries
- 1/3 cup packed brown sugar
- Juice of 1 orange
- 1/4 tsp orange zest
- 2 TBLSP melted butter
- 1 box gluten free yellow cake mix (plus ingredients to make cake)
- a couple tablespoons sugar
Preheat oven to 400 degrees.
Mix all filling ingredients in a 2 quart glass dish. Cover with foil and bake 30 minutes.
Cool, uncovered for 5 minutes.
Make the cake mix, following instructions. Sprinkle sugar on top. Pour over the fruit. Bake, uncovered 20-25 minutes until cake is browning on top and filling is bubbly.
Cool 10-15 minutes.
To serve, scoop out a piece and flip upside down, letting the juices soak into the cake.