Carrot Cake – Gluten Free

Carrot Cake

Name: Carrot Cake
Type: Cake
Yield: 12-18 servings
Preptime: 30 minutes


  • 2 cups GF Flour (see below)
  • 3 tsp. gluten free baking powder
  • 1 3/4 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 cups sugar
  • 3/4 cup +2 tbsp oil
  • 4 eggs
  • 1 tbsp. GF Mayo
  • 2 cups grated carrots
  • 2/3 cup chopped walnuts
  • 9 ounces pineapple (crushed, with juice)
  • Cream Cheese frosting of your choice (GF of course).

Gluten Free Flour Mix

  • 2 3/4 cups rice flour
  • 1 cup potato flour
  • 1 cup tapioca flour
  • 1/4 cup corn starch
  • 2 tbsp. Xantham Gum


Grease a 9×13 inch baking pan, and turn your oven onto bake at 350 degrees. Sift together your dry ingredients and then add them to a mixer. Then add the oil, eggs, vanilla. I then added the walnuts and finally the pineapple chunks. Once it is mixed well and place in the oven.

Bake in the oven for 30 minutes, it will still probably be too moist in the middle, but beginning to be done on the top. At this point I added aluminum foil across the top, in order to slow down the browning of the top and baked it for an additional 10 minutes until it was ready. Remember, carryover heat will cook the cake more, even after it is no longer in the oven, so I recommend pulling it when it seems just a little too moist..

Wait for the cake to cool, then frost with the cream cheese frosting of your choice.


Red Velvet Cake – Gluten Free

slice red velvet cake full cake

This is a gluten-free conversion of a recipe that can be found here:

Name: Gluten Free Red Velvet Cake
Type: Cake
Yield: 10-12 pieces
Preptime: 1 hour / Bake Time: 45 minutes


  • 4 tablespoons unsweetened cocoa powder
  • 1 ounces red food coloring
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 3 eggs
  • 1 1/4 cups rice flour, sifted
  • 3/4 cup of potato flour, sifted
  • 1/2 cup of tapioca flour, sifted
  • 1 1/2 tsp xantham gum
  • 2 teaspoons baking soda
  • 1 teaspoon white vinegar


  • 1 cup milk
  • 5 tablespoons rice flour
  • 1 cup white sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract


First I should probably explain the reasoning behind the changes. First since it is supposed to be a gluten free recipe, this means no wheat products of any kind. A 3 part rice flour, 2 part potato flour, 1 part tapioca flour results in a rather good consistency to mimic heavy baking. Using only one type of flour is possible, but it can either not be heavy enough, too grainy, etc. By combining multiple types of flour you can still have a heavier flour with less grainy texture since its cut with finer flour.

Gluten free baking is always dryer, this is why the eggs are increased and why I went with a variant in the reviews of the above referenced recipe in using oil. Moisture is important, it prevents the drying out of the baked good. I also add extra cocoa and sugar because gluten free food needs more flavoring to have the right flavor. I am not sure why GF flour is harder to flavor, but this generally means you need to add 50% more of whatever flavors you are using so the taste can go through.

In addition, GF baking takes longer to bake, I generally add 20% or more to the baking time. However, there are times this is not the case so I keep an eye out on the baking as soon as the original time has passed. I also recommend if you have problems to turn down the heat and bake even longer, the sides and top of any GF baked good can be overcooked if not watched.

  1. Grease two 9 inch round pans. Preheat oven to 350 degrees F. Make a paste of cocoa and food coloring. Set aside.
  2. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
  3. Pour batter into prepared pans. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
  4. To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency. The icing wasn’t the best, I think I would prefer a whipped cream frosting, but everyone has their favorite and this is the frosting I used for the cake.

Gluten Free Flour Mixes

I figure I better post the flour mixes, so it helps with the recipes


Flour Mixes

For 9 Cups
For 12 Cups
Gluten Free Mix (GF Mix)    
Rice Flour (2 parts) 6 cups 8 cups
Potato Starch (2/3 part) 2 cups 2 2/3 cups
Tapioca Flour (1/3 part) 1 cup 1 1/3 cups
Featherlight Mix    
Rice Flour (1 part) 3 cups 4 cups
Tapioca Flour (1 part) 3 cups 4 cups
Cornstarch (1 part) 3 cups 4 cups
Potato Flour (1 teaspoon per cup) 3 tablespoons 4 tablespoons
Light Bean Flour Mix    
Garfava Bean Flour (1 part)_ 3 cups 4 cups
Tapioca Flour (1 part) 3 cups 4 cups
Cornstarch (1 part) 3 cups 4 cups
Four Flour Bean Mix    
Garfava Bean Flour (2/3 part) 2 cups 2 2/3 cups
Sorghum Flour (1/3 part) 1 cup 1 1/3 cups
Tapioca flour (1 part) 3 cups 4 cups
Cornstarch 3 cups 4 cups

Thank you once again to Bette Hagman and her “The Gluten-Free Gourmet Makes Dessert