Low FODMAP pound cake (gluten-free)
I have been struggling tremendously with my gluten-free bakes lately. Several recipes that I tried went totally wrong: cake with a liquid inside, cake that was cooked on the top, but gummy on the bottom and more of these things. Because of all this I realised that I didn’t have any gluten-free basic recipes yet. If you have some basic recipes that always work, you can use them over and over to create other recipes and therefore I found that it was time to create that solid recipe base. I am going to share some basic gluten-free and low FODMAP baking recipes with you in the upcoming months and today I am kicking it off with a recipe for gluten-free and low FODMAP pound cake.
Pound cake is called pound cake because you use an equal amount (usually a pound) of butter, sugar, flour and eggs. In this recipe I didn’t use a pound, but more or less half a pound. These are the amounts we usually use for Dutch basic cakes. I did use almost an equal amount of butter, sugar and flour. Because baking gluten-free cake is a little different than baking a normal cake, I had to adapt the amounts a little bit. I find that I usually need a little more flour for a gluten-free cake.
My recipe for gluten-free pound cake asks for: 225 g fat (butter or margarine), 225 g sugar, 275 g gluten-free flour, 4 eggs, 1 tsp vanilla extract, 16 g baking powder and a pinch of salt. The challenge in this recipe for me was finding the right gluten-free flour blend.
Attempt 1: Gluten-free cake with Albert Heijn flour
A few months ago, I started to use a new gluten-free flour blend from the Dutch supermarket Albert Heijn and since that moment my gluten-free recipes started to go wrong. The first attempt for this cake was with the flour from Albert Heijn and it failed miserably. The cake was hard and spongy on the sides and entirely liquid on the inside. So that was a big fail.
Attempt 2: Low FODMAP pound cake with a homemade flour blend
For my second attempt to make a gluten-free pound cake, I used a homemade gluten-free flour blend. I based my flour blend on this recipe from gluten-free on a shoestring. She uses the following flours in her flour blend: brown rice flour, white rice flour, tapioca flour, potato flour, potato starch, pectine and xanthan gom. Because not all of these ingredients are easy to find (at least here in the Netherlands), I changed the recipe a little and I made my flour blend with the following ingredients: brown rice flour, white rice flour, tapioca flour, potato starch and xanthan gom. The amounts that I use in the recipe are: 80 g brown rice flour, 80 g white rice flour, 40 g tapioca starch, 55 g potato starch, 1 tsp xanthan gom. The result was a very tasty gluten-free and low FODMAP pound cake. The cake was not too sticky and not too dry, delicious! My boyfriend, who doesn’t have to eat low FODMAP, loved it too.
Attempt 3: Low FODMAP cake made with Mix It Universal from Schär.
My next attempt was to make the recipe with Schär Mix It Universal. Baking with this mix went very well and the result was a delicious cake. I felt like it was a tiny bit dryer than the cake made with the homemade flour blend, but only a little bit. My boyfriend and I both really liked this cake too.
The Schär mix is a flour mix that consists of rice flour, potato starch, sugar, thickeners and salt.. If you don’t have Schär available in your country, you can choose a similar flour blend.
Pound cake with butter and margarine
For my last version of the low FODMAP pound cake, with the Schär flour, I also used two different kinds of fat. For one cake I used butter as the fat and for the other margarine. I got questions quite often lately if I could also make milk-free recipes, so I am trying to add a dairy-free version of each recipe too.
Be careful when you choose the margarine. I noticed that in the Netherlands there are a lot of margarines that contain milk. I used to think that all margarines are milk-free (because we call it “vegetable”), but that isn’t the case. Next to that margarines sometimes also contain high FODMAP ingredients such as inulin. Make sure to check the ingredient list when picking a margarine.
We did a little taste test with the two cakes. Below you can see a picture of both cakes. The first picture is the cake made with butter and the second with margarine. You can see that the cake with butter is a bit flatter and looks more firm. The cake with margarine is higher, looks more fluffy and a little more crumbly. We found that the flavours of the cake were really similar. We liked the cake with butter a little bit better because you could taste the butter-flavour. But also the cake with margarine was very tasty. So if you cannot have dairy, this cake is a great option.Print
Gluten-free and low FODMAP pound cake: a basic recipe. One version with butter and one with a milk-free version with margarine. Also lactose-free.
- 225 g (1 cup) soft butter
- 225 g (1 1/8 cup) white sugar
- 275 g (2 cups) gluten-free flour*
- 16 g (4 tsp) baking powder
- A pinch of salt
- 4 eggs
- 1 tsp vanilla extract
- A 30-cm (12 inch) rectangular cake tin
- Pre-heat the oven to 180 degrees Celsius. Grease a cake tin and cover it with baking parchment.
- Cream the butter together with the sugar until fluffy.
- Add the vanilla extract and the eggs, one by one and mix in between.
- Mix the flour together with the baking powder and a pinch of salt in another bowl.
- Add this to the wet ingredients while mixing continuously.
- Pour the mixture into the cake tin and smoothen the top with a spatula.
- Bake the cake in the oven for 55-60 minutes. Make sure to check the cake now and then, to make sure the top doesn’t burn. If the cake gets too dark, you can cover it with some aluminium foil. Check after 50 minutes if the cake is done. The cake is done if a toothpick comes out clean.
- Take the cake out of the oven and leave it to cool down in the tin. Then take it out and leave to cool down completely.
*My advice is to make a homemade flour mix using: 80 g brown rice flour, 80 g white rice flour, 40 g tapioca flour, 55 g potato starch, 1 tsp xanthan gom (this is slightly less than 275 g, but it works) ór to use Mix C from Schär (or another similar blend)
- Prep Time: 20 min
- Cook Time: 60 min
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