I love my basic gluten-free flour blend. I can substitute it in nearly anything and get incredible results.
In fact, it’s the blend I used for the recipes in my book because it works so well. It’s got more protein and dietary fiber than most blends so it’s healthier, too.
I was flipping through the November edition of Martha Stewart Living and saw a Red Grape Olive Oil Cake. Nearly a month and a half later, it was still running through my head so I had to try it.
Making the recipe SS&GF style was simple. I just used 1/3 cup agave instead of 2/3 cups white sugar, used my flour blend instead of all-purpose flour, and added in 3/4 teaspoon xanthan gum.
35 minutes later I had a stunning, rustic cake. The red grapes get super sweet while baking and they’re perfect with the tender, cornmeal crumb. Serve it with whipped cream or a dollop of yogurt. And then savor every bite. I did.
- *Win* my new cookbook & Stephanie O’Dea’s More Make It Fast, Cook It Slow before they’ve even been released! Today’s the last day to enter!