![]() ![]() She didn’t invent this for gluten free cakes, as she works with wheat flour and she seemed intrigued. I mentioned to her that the technique of reverse creaming that she invented made beautiful tender lofty gluten free vanilla cakes possible when they were otherwise leaden and heavy. We chatted about mutual friends, a particularly spectacular baker who had just moved to my neck of the woods, and fun baking tools RLV had invented. Get ready, you are going to love this.Ī few weeks ago I went to a culinary conference, after 2 years of NOT gathering it was a breath of fresh air, and a little overwhelming at the same time! At lunch on the last day, I sat next to one of my culinary heroes (many were in attendance so it wasn’t hard to do!) Rose Levy Berenbaum, author of the Baking Bible, the Cake Bible and many other gorgeous baking works. ![]() It seems like a little thing, but oh what a difference it makes. Then I figured out the technique that changed it all: reverse creaming. How about a devils food cake? Chocolate peanut butter? No one was sad, but the gluten free vanilla cakes just seemed a little heavy, a little sandy, not quite what I was hoping for. For a few years after our house went gluten free I tried to steer everyone that direction. Chocolate cakes (like mine here) are moist, fudgy, and easy to turn out gluten free. Gluten-free white cake has always been difficult to manage.
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