One of the things that's always bothered me about gluten-free baking is that so many baking mixes are anywhere from a quarter to a half of just starch (which is fine if I'm just eating something that's already decadent, like cupcakes, but I want something more nutritious in foods like breads of muffins). I wanted to see how well I could replace my tapioca and potato starch with lighter flours like rice or corn, and just happened to have some extra applesauce to use up, so ended baking a simple applesauce cake.
I was nervous about a kitchen disaster, but this ended up being really
good! It's moist without being gooey or overly chewy, it holds together the same as any other apple cake might, and the nuts add a nice texture to it. I'm not sure the current flour ratios would work for something like a plain white cake, but for an apple/banana/pumpkin bread, I'd use this mix again in a heartbeat.( Recipe under the cutCollapse )