Home | About | Contact
800.827.6836 | Norwich, Vermont

shopping cart

All discussions My Discussions
+ Add a Discussion
minnamcb badge: Community Member

adding milk to KAF gluten free cake mix

Most other GF cake mixes I substitute milk when it calls for water and find the texture much improved. Has anyone tried this with the KAF gluten free cake mixes? Would adding the cake enhancer affect this substitution?

Tags: cake enhancer, substitutions

Replies to This Discussion

Select your preferred way to display the comments and click "Save" to activate your changes.
atrage
  • Reply by atrage on February 22, 2012 at 10:15 am
  • badge: King Arthur Baker

We call for water because in the cake mixes, with that specific blend of starches, the water is a better option. The milk proteins tend to toughen the cake. Adding the cake enhancer to the mix is fine.

BakerIrene
  • Reply by BakerIrene on March 24, 2012 at 2:39 pm
  • badge: Community Member

The KAF gluten free cake mixes already have cake enhancer added. In the store page, click on "nutritional info" to see the full label including list of ingredients and method.

You have to beat the GF cake mix long enough for the xanthan gum to start to make the batter sticky. That's what makes the texture work.

baemery
  • Reply by baemery on March 04, 2012 at 3:11 pm
  • badge: Community Member

If you can use Coconut milk, it works exactly like cow milk - better than water or any of the other milks out there. The consistency of Coconut Milk is the same and works on a 1 to 1 ratio. I am daily & soy allergic, but use the GF mixes because I can use oil - along w/ Wilton's artificial butter flavor to replace butter. The best Coconut Milk on the market right now is So Delicious, but the canned ones in International foods also work.

auzzi
  • Reply by auzzi on March 23, 2012 at 5:38 pm
  • badge: Community Member

A secondary problem that comes with Coeliac Disease is Lactose Intolerance.

Check with the consumer as to whether they can tolerate milk.

BakerIrene
  • Reply by BakerIrene on March 24, 2012 at 2:38 pm
  • badge: Community Member

Am I reading backwards?

I thought the poster WANTS to use milk to improve the cake, where KAF calls for water.

I have the Annalise Roberts recipe book on GF baking sold in the KAF store, and it does an excellent job of explaining how each recipe works, as well as substitutions that she has tested.