How Was Red Velvet Cake Invented
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08/11/2011
Easy to make, taste is good as well. Gluten gratuitous baking is hard, due to the flours it can oft sense of taste chalky or floury. This recipe did take that slight taste just it was super moist which was nice. I beloved the apply of applesauce. I made cupcakes instead of a cake considering of the event I was making them for. Took about 14 minutes in the oven, rotating the sheet halfway through. I topped the cupcakes with a foam cheese frosting and they were extremely delicious. Give thanks you for sharing this recipe it will definitely be fabricated again!
02/01/2013
Our unabridged family loves these as cupcakes! The recipe is great equally is but personally I accept fabricated some shortcuts that brand them easier and turn out great! I use JULES AP GF flour mix instead of all the dissimilar flours listed (2 1/two cups), eliminate the xanthan gum as JULES has that covered in her flour mix. and I employ the pretty cupcake liners for the muffin cups for easy clean-upward. To make them dairy-gratuitous I use almond or soy milk + 1 Tbsp vinegar to = the buttermilk. I too am at present adding two Tbsp of "cake enhancer" by King Arthur Flour to brand them stay fresh longer. It is a peachy production and gluten-free. Cheers for the great recipe!
08/10/2011
My daughter-in-law made this recipe for her daughter'south 2d family unit altogether party. She fabricated it into cupcakes and they were delicious! They did not taste gluten free and were moist.
10/09/2011
Love information technology with my dad and brother being on a gluten free diet it was perfect for them and it tasted no different than any regular red velvet cake!
01/01/2012
You lot have restored my faith in gluten gratis desserts. I can now comfortably say delicious and gluten-free in the same judgement. I replaced the buttermilk with kokosnoot milk and they still turned out FANTASTIC!
04/28/2012
I am non on a gluten free nutrition, however, I made these for the infant shower of a friend who has celiac. They were very tasty and moist. The texture is good and in that location is no strange aftertaste similar sometimes happens with gluten-free baked appurtenances. They were a hit at the party likewise. The invitee of honour said they were the best gluten-free cupcakes she had ever had. Her sister ran over to tell the guest of honor non to swallow them as she was convinced they couldn't be gluten free afterward eating them. For people who plan to brand cupcakes, this recipe will make about 2 dozen. Another reviewer said the batter was thick like dough. I did non find that to be the case at all. It had a normal cake concoction texture.
12/28/2012
My husband's favorite cake is Red Velvet; I tried baking it twice when we got married and failed miserably...didn't taste annihilation like his grandma'southward...dry, crumbly. 20 years and 4 kids after I gave it another shot because our youngest has a wheat allergy. This is the best cake that I've Always made in my life, gluten free or not. And then moist. Freezes well too. two tips: practice as others suggested and use sugar to coat your muffin tins later spraying with cooking oil instead of flour which slightly sweetens the block and they'll autumn out of the can easily. Using room temperature ingredients makes a HUGE difference. Don't skip that step. Make your own buttermilk with vinegar instead of buying some and save the money for all the flours. This is a keeper.
11/24/2011
The taste of the cake was practiced, made even beter by a cream cheese frosting. Unfortunately the block batter was more like the consistancy of dough after all was mixed. When the concoction was put in the pan information technology had to be spooned into the pan and it did non spread out to make full the pan. After baking the cake was even so very thick. if there is anyway to thin the batter would be great to know.
01/09/2012
I'm allergic to all nuts, including coconuts. Can I supplant the coconut flour by another i ? I'm a stay-at-habitation mom owning a small catering business from home. Me and i of my customers take to cut Gluten from our life... Thanks!
11/xi/2012
can't believe i have been baking gluten complimentary for 5 years and i just now found this recipe. it is actually, really good. and the cake is the right texture. i actually left out the xanthan mucilage and information technology still worked just fine. also, i used rice milk with ii thsp apple tree cider vinegar in identify of the buttermilk so the cake itself would be non dairy. if anyone has a adept cream cheese substitute for making a skilful frosting, let me know, it is hard to beat real cream cheese though! :)
09/04/2011
Very moist and fragile. I had a hard time removing them from the muffin tin, even though I greased them ( I didn't flour them and probably should take) I subed almond flour for the coconut only because I didn't have any.
11/26/2012
This is far and away the all-time gluten-free dessert I've ever tasted. I made them into cupcakes and the cake had a cute nibble and was perfectly moist. It likewise rose nicely, and wasn't brick-like as many GF recipes cease upwards being - exactly the right mixture of density and lightness. I tin can't praise this recipe highly enough - I got a ton of compliments on this. I'yard not even the biggest fan of red velvet and thought it was spectacular. This recipe is a keeper for sure - I'll certainly exist making information technology many more times in the future. I typically don't even bother trying to find GF substitutes for desserts every bit I inevitably notice them disappointing, but the positive reviews persuaded me to endeavor this - totally worthwhile. I paired it with a not-to-sugariness cream cheese frosting and the result was perfectly corrupt.
03/fourteen/2014
I found this recipe today and immediately fabricated them with my 10 year old daughter. I am always the skeptic with gluten-free recipes, they are normally striking and miss but this one is a keeper! This recipe was easy to make and turned out moist, not crumbly or chalky. I broiled them into cupcakes and used cupcake liners. The concoction is thick, every bit other reviewers had mentioned but I had no problems with it. I used a large cookie scoop to scoop it into the cupcake well. When baking in 9" block pans, I will just use a spatula to spread the batter evenly. I will add this to my file of best-loved gluten free recipes.
12/23/2012
Excellent recipe! I made this for Christmas, with Alton Brown's cherry velvet block cream cheese frosting. I made 2 layers, and it's non a actually alpine cake, merely the texture is very good. If no ane told you it is a GF cake, you would not know - and that is the truthful test for me. Cheers!
03/17/2014
I took another's suggestion and made this easier past using 2 ane/ii cups Pamela's Gluten Free All Purpose flour (can exist constitute on Amazon.com for 11.37 for 4 lbs). I did non make the paste, but added the food coloring directly into the moisture ingredients with my mixer on low. (From another non gluten free recipe I use to make reddish velvet cake). Once I was washed mixing the wet ingredients I took the mixing bowl off my kitchen assist and hand mixed the dry ingredients / butter milk with a whisk. I found the first time I tried a different recipe with the Gluten Gratis Flour that it gummed upwards and was EXTREMELY thick, but mixing by hand it did not become Too thick and made Cute cupcakes. Also I but used what absurdity I had on hand, which had sugar added, simply information technology's what I had. My married man has gone dorsum for several cupcakes and I hadn't even put frosting on the them ;) Tin can't await to make them once more for the baby shower I'm hosting for a Gluten Free friend!!
01/20/2014
I made these for a celiac coworker. The batter tasted HORRIBLE merely I went alee and broiled them anyway and they turned out fantastic. The chalky sense of taste and texture baked right out. The celiac gobbled them upward, and fifty-fifty the gluten loving coworkers enjoyed them. I thought the batter wasn't quite sweet enough, simply no one else seemed to detect. Great recipe! Thanks for sharing, ktonks!
09/03/2013
I am sorry to say, only this recipe did non come out to red velvet. Yes, I followed it to the T, simply information technology just didn't come out. It may exist my fault, just the cake didn't come out red, so I assume it is my fault because I didn't have ane ounce of reddish food coloring (I only had 0.3 ounces, and squeezed EVRYTHING I could out of the tube). The coco powder, vanilla extract, and red food coloring didn't come up out as a paste that I though information technology would. This was my second recipe trying to make gluten-free red velvet cake, and a second failure making an actual red velvet cake. Will not make once more... (Sorry, ktonks!!!)
11/10/2013
I made a dozen of these for my church'south broil sale table at the vacation bazaar this weekend, and they were gobbled up in less than an hour! At least a one-half dozen people asked for the recipe. Nobody could believe they were gluten free! I made two small substitutions: I used safflower oil instead of canola oil, and I only had a cup of white sugar in my cupboard and then one-half cup of the ane-1/2 cups of sugar was dark-brown sugar. Otherwise, I followed the recipe equally given. I will definitely be making this over again in the nearly future!
09/01/2012
Great tasting, moist and YES, I'd make them once more. A guest at a party had recently been put on a gluten gratuitous diet and I needed to make dessert. I am then happy I found this recipe - like other reviews, many were request "these are gluten gratuitous?". Cheers for sharing this, information technology will go part of our recipe armor for years to come!
02/07/2014
These are very good but I Ever use organic actress virgin olive oil in baking, I cannot taste the olive oil in baked goods. I keep the oven at 325 degrees for all baked goods. I used half the sugar and added a little stevia powder. I stirred a pocket-sized clamper of cooked beet into the concoction for colour, and so removed it instead of using food coloring. With these changes I felt good nigh serving these. Adjacent fourth dimension I'g going to try all purpose gluten free flour to save time... and experiment with a portion being coconut flour. Thanks for the recipe, we honey carmine velvet!
02/21/2015
I had gluten free flour, so I used that instead of rice flour, sorghum flour and xantham mucilage. Also reduced to 1/iv cup of tapioca starch, one cup of mayonnaise in place of canola oil and 2 % milk with apple cider vinegar instead of buttermilk. I know, that's a lot of changes but really substitutes for what I had. I go far two layer cake style. It was super moist and the whole family loved information technology! Topped it with goat cheese frosting. Can you say AWESOME!!!!!
07/05/2014
Very good cake. My partner has too many allergies to list here, and so this recipe is a godsend. I take made it twice now. Both times I substituted Pacific brand rice milk in place of the buttermilk. The starting time time I made the block with half canola and half butter; the second time I did it using but refined kokosnoot oil. Both times my results were moist and very fluffy (especially in the case of the kokosnoot oil), which is a delightful surprise because information technology's gluten-free, and I'm very impressed with the recipe for this reason. The beginning time I made it the flavour was non chocolate-y enough for my liking, so the second time I made it I used one-half a cup of cocoa powder and a dash more oil, which was an improvement. (The next time I brand this cake I might play effectually with some baking chocolate instead of the cocoa, to see if it makes for a deeper chocolate flavour.) I too added orange zest to the batter the second time, which was very delicious. For frosting I used a mixture of kokosnoot oil, strained fresh-squeezed orangish juice, and confectioner'south sugar. A nice complement to a nice cake.
ten/17/2017
Smashing
04/22/2015
My birthday is side by side week and we are having a party this Saturday and a few friends are GF so I'm trying this recipe because I LOVE ruby velvet! I was wondering if the tapioca starch was office of the flour mixture or if information technology's a totally split thing, I am a using an all purpose GF flour mix that I take on hand instead of all of the dissever flours.
04/23/2015
These cupcakes are moist and delicious! I didn't have brownish rice flour, then I used millet flour instead. Besides, I added a teaspoon of apple cider vinegar to the concoction. I didn't have a full oz of red nutrient coloring either...in fact, I had less than 0.5 oz, but the cupcakes withal turned out red enough. I believe the vinegar and baking soda react with the cocoa to assistance produce some of the carmine color. Thank you for sharing this recipe. I program to brand theses again and again, especially for birthday parties.
12/30/2019
Turned out great,
08/22/2012
Fabulous! Absolutely fabulous! I make this recipe when I need to bring a dish/dessert that my gluten-gratis daughter tin can relish at functions and no one else tin tell they are gluten complimentary! And so wonderful!
12/fifteen/2012
This block was enjoyed by many. People were surprised information technology was gluten free. I iced it with milk chocolate, cream cheese icing and it was very, very, yummy.
04/eighteen/2021
This is the best gluten free cake I've made. My married man just requested it for his next altogether and he isn't gluten free! The buttermilk makes it very moist. I use Bob's Reddish Manufactory 1:1 flour instead of the individual flours and I skip the xantham gum, because Bob's has it in the mix. I mix it by manus to avoid over mixing and keep it moist. I also just add the food coloring to the wet ingredients, rather than making the paste. Thanks for a great recipe!
04/22/2019
Hullo, I made this and while the taste is delicious and it makes a wonderfully moist gluten gratis cupcake, the texture was quite grainy. Whatever idea what I did wrong? No i else seems to have had a problem with grittiness.
11/xix/2012
Dear Julycious, based on my experience with coconut flour, I would recommend trying a edible bean flour such as garbanzo bean flour. I accept had cakes with bean flour and have plant them very tasty. Adept luck.
10/11/2014
Red velvet block from Salsbury Business firm, a restaurant in Winnipeg, Manitoba Canada is my favorite cake. I am willing to eat gluten to go it. Now I have a recipe that gives me a quality cake that is condom to swallow. Made information technology for thanksgiving dinner and everyone is going to honey it. My husband loves it too!
02/11/2020
First-class flavor and texture. Used Bob'south Cherry-red Mill All Purpose GF Flour. Will definitely brand again.
12/22/2012
I fabricated this recipe into cupcakes for Christmas dinner. I sprayed the cupcake pans and used sugar in a shaker to coat each "cup" (avoided liners that way) and the cakes came out easily. This recipe is very good--as promised--especially with cream cheese icing! [Not a complaint--only a question: The dough was very strong. I wonder if I could add together some more buttermilk and/or absurdity to make dough a little lighter? May try that next fourth dimension.]
02/16/2016
Pretty good. I used a cream cheese icing recipe from cup4cup website (search red velvet cake). I did NOT use the ruby-red food coloring, and added a small egg since my batter was a little thick and I knew the actress coloring would add together some liquid anyway. Moist. All guests liked it.
11/15/2015
I fabricated this on a whim. I used Arrowhead Mills gluten free all purpose baking mix rather than the flours in the recipe because it was what I had information technology in the pantry. I besides don't invest much in gluten gratis products because I am e'er disappointed. This is the best gluten costless cake I have made. It is surprisingly moist.
07/13/2020
So easy to ready!!
01/24/2017
I could not find sorghum flour in my minor town and then used finely basis gluten-free oats. It turned out perfectly
06/10/2019
By far the all-time gluten free red velvet cake always! Made it for my daughters birthday and was delicious and two weeks after withal moist and soft.
Source: https://www.allrecipes.com/recipe/218311/gluten-free-red-velvet-cake/
Posted by: flemingimmirty.blogspot.com
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