No one loves cooking more than this kid. This week, we took on a gluten-free pineapple upside down cake. Refresher here: I’ve been eating gluten-free for three weeks, per doctor’s orders.
I had heard that gluten-free baking can be challenging so didn’t have high expectations for this cake. But it actually turned out really good.
I stocked up on a couple of gluten-free basics ahead of time (Bob’s Red Mill All Purpose Flour, xantham gum to help with consistency). One of the challenges to gluten-free baking for me is the huge variety of wheat-flour substitutes to choose from (tapioca flour? almond flour? guar gum?) and not knowing what is best for what type of baking. Plus, it’s expensive. It’s not like I can throw a $3.00 bag of flour in my cart. I’m sure I’ll learn as I go…
The recipe I used was from the Bob’s Red Mill site (love their products — and they’re from Oregon!). I used a 9×13″ baking pan instead of a skillet, which probably made the crusty sugary part at the bottom less dense. Next time, I’m going to double the butter/brown sugar that goes on the bottom of the pan. C’mon, that’s the only reason to eat this cake anyway.
It wasn’t the light fluffy yellow-cake-mix-from-a-box flavor that I normally expect from a pineapple upside down cake. It was almost more like cornbread, so still very yummy. I’m learning to set my expectations with gluten-free eating. Don’t expect an exact replica of the wheat-based product, cause you won’t get it.
That doesn’t mean it won’t be good, though.