As far as I know, no one else is publishing this method of creating gluten-free/grit-free cake from 100% rice flour. I’m trying to get the word out for many reasons – and the biggest reason being the cost of gluten-free products. This method is not hard, and will save you a lot of money! After you’ve made your first cake, you will learn that it doesn’t take a lot of preparation time to hydrate the flour, mix the batter, and then bake the cake.

There are two absolutely important things to learn with this method:

• The rice flour must be very fine. Either grind it yourself or buy the finest grind possible. Asian stores carry finely ground rice flour.
• The hydrated rice flour works best when it feels like play dough. Seriously! You don’t want the flour to be too wet. It will have a similar feel and structure to play dough.

It’s a good thing that I don’t make my living from publishing video. I really don’t have the hang of it yet. But you can get the general idea from watching this video. You will also notice that I have a pretty good southern accent…

I am not a professional baker, so I am really promoting a METHOD, not a cookbook. At least not yet. But I bet you could take this chocolate cake, put it in a jelly roll pan, add a cherry or raspberry filling with cream cheese, and roll it up for a cake roll. As I get time, I will try to provide more variations!

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Valentines day is coming! Make a great cake or cupcakes for that special person.