Gluten Free Jamaican Ginger Loaf Cake Recipe (dairy free) (2024)

FAQs

What helps gluten-free cakes rise? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Mrs McGregor's Ginger Cake 320g | ALDI.

McVitie's Jamaican Ginger Cake is a warm hug for your taste buds! The rich, spiced aroma alone is a treat, and the cake itself delivers on flavour.

McVitie's Jamaica Ginger Cake 245g | Sainsbury's.

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

Xanthan gum (along with other thickeners like guar gum and arrowroot) acts like a binder in gluten-free baked goods to maintain their structure. Without it, there's a good chance that your brownies or muffin will crumble and fall apart.

Why is parkin called parkin? It is unknown exactly where the name “parkin” comes from, although Parkin (meaing “Peter”) was a common surname in Yorkshire, where the dish is thought to have originated.

If you use a cup rather than a scale there's a good chance you're using too much flour: up to 20% too much, if you use the measuring cup as a scoop then tamp the flour down. Any baked good — especially cake —with too much flour will be dry, hard, crumbly …

Best before means that it's safe to eat after the date given - it may just not be as tasty.

Different regions around the world will produce slight subtleties which set them apart. Jamaican ginger sets itself apart by being more pungent and eucalyptus-like than other varieties. It is known for it's high quality while Nigerian ginger is known for its richness, pungency and sharp green flavour note.

Is Jamaican ginger the same as regular ginger? ›

The flavor varies based on where it grows. Chinese and African ginger are very hot, while Jamaican and Hawaiian ginger tend to be milder and sweeter.

On the flavour front: Niki Segnit in her book 'The Flavour Thesaurus' says, 'Fresh ginger has a lemony, woody and earthy tone with a kick of heat. Jamaican ginger has a richness and an almost camphorous pungency that distinguishes it from the lemony varieties and brings it closer to cardamom'.

The 2 lb tin will take an hour to bake. Leave in the tins to cool. This cake improves and becomes more sticky and gooey after a day being stored in a tin. The cake freezes very well too.

Sliced ginger cake can also be used in a trifle. To store: Keep in a cool, dry place and eat by the best before date. Once opened store in an airtight container and eat within 5 days.

If you can let the gluten free bread dough rise overnight in a cool — not warm — place, the slower rise will provide a stronger cell structure and more of a sourdough flavor when baked the next day. A refrigerated overnight rise is a great way to get a longer proof without weakening the bread's structure.

YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING

You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.

If gluten-free cakes aren't falling apart, they often turn out heavy and unpleasantly dense. That's because gluten creates little pockets of air, so baked goods turn out springy and fluffy; gluten-free flours and grains are lacking this crucial element.