Gluten-free and lactose-free mixed cake

The gluten-free and lactose-free mixed cake recipe has been in the family for years, it was grandma's specialty and everyone who ever ate, asked for the recipe! fluffy, yummy, easy to do, there is no mistake, just enjoy.

Since I discovered celiac disease, I had not reproduced this cake, so today I decided to test and try to do it in a cheaper way using rice flour instead of the gluten-free flour mix.

I can safely say that it worked VERY right., but you have to follow the right step by step to achieve this result, all the best!

I substituted equal amounts of the original recipe, so if you only have gluten intolerance or only milk you can, replace the other ingredients with the normal ones (cow milk, flour, butter). If using wheat flour, ignore the recipe xanthan gum.

Ingredients

• 4 eggs
• 200g butter or margarine (I used margarine from Vigor)
• 2 sugar cups (I used the demerara)
• 1 1/4 cup of animal milk or vegetable (I used homemade rice milk)
• 3 chocolate spoons (I used cocoa powder 32% of Mavalério)
• 3 cups of rice flour
• 1/4 xanthan gum teaspoon
• 1 tablespoon of baking powder

Go to Intagram @Felizsemglúten for gluten-free everyday tips

Method of preparation

1. Beat egg whites and set aside;
2. in another bowl, add butter, the yolks and sugar and beat until smooth;
3. Add the milk to this mixture., the flour, xanthan gum and yeast. hit well;
4. Now incorporate the egg whites slowly and gently into this mass.;
5. When it's very homogeneous, divide the dough in two and add the chocolate milk to one of the parts. mix slowly;
6. In a form greased with oil and rice flour, add the white mass and the chocolate mass on top;
7. Bake in a pre-heated oven at 200ºC for 40 a 50 minutes or until dry on the toothpick test.

Watch the video below to see how it is prepared and how to prepare the dough for the gluten-free and lactose-free blended cake dough

Tips for making a gluten-free and lactose-free blended cake work

• In 40 minutes my cake started to burn on the bottom and it grew so big that it didn't fit on the top rack of the oven, so I put a pie tin under the cake tin to stop it from burning.
• In my rice flour recipe I felt that the dough was heavy, so I added more milk than the original recipe recommended.. If you are going to use a mix of flours instead of pure rice flour, it may be that this dough weight is different and does not need more milk, so take a look at the video to see the right spot., so it doesn't matter which flour to use, it will work.
• I advise you to beat the egg whites when mixing in the dough so you don't need to beat twice, because if you hit it at the beginning, you run the risk of softening and having to hit it again.

Original Happy Gluten Free Recipe, to refuel, add the credits.