How can I ensure that my gluten-free chocolate cake tastes as good as a regular chocolate cake?
There is no big secret except to use the right flour blend. So many branded gluten-free flours do not contain enough protein or starch within the blend so the cake ends up dry and crumbly or with a weird taste. Use flours which complement the chocolate flavour and add moisture to the bake. This recipe uses teff flour, sweet rice flour and almond flour which balance out perfectly to give great texture and flavour.