Recently, I’ve been making
more gluten-free cakes for friends with special dietary needs.
When I first started, I
simply picked up a box of gluten-free cake mix and made it as is. It was ok, but not spectacular.
Then I started to try other
gluten-free brands and picked up a copy of The Cake Mix Doctor Bakes Gluten-Free
. If you’re starting to cook gluten-free for
yourself or for someone else, I can’t recommend a better resource. It’s full of tips and tricks and includes a
section titled “How to Bake Gluten-Free in a Gluten-Filled Kitchen” (note: I’m not being compensated in any way for my review, I’m just really
impressed with the book. If you click
the link, I may be credited through Amazon if you choose to purchase).
Once I got more comfortable
baking gluten-free in my gluten-filled kitchen, and armed with a great resource,
I started tweaking mixes to open up more flavor possibilities, such as the
gluten-free lemon cake recipe I’m sharing below.