That's one of the things I miss... stretchy doughy goodness of cakes and crispness of gluteny biscuits.
I found this online and emailed it to myself a while ago, I'm afraid I can't credit the source, but I just found it in my email and must remember to refer back to it as it sounds useful!
- Replace the role of gluten with xanthan gum or guar gum powders. These products are available from some coeliac societies and some supermarkets.
- Try adding more baking powder to cakes.
- Add an additional egg to pancake batters.
The following mixtures may be used to make adequate flour substitutes:
- Self-raising flour - two tablespoons potato flour, sufficient white rice flour to make it up to one cup, half a teaspoon of bicarbonate soda, half a teaspoon of cream of tartar, one teaspoon of xanthan gum (or guar gum).
- Plain flour - combinations include: two cups rice flour, two thirds cup potato flour and one third cup tapioca flour; equal portions of soya flour and cornstarch; equal portions of soya flour and potato flour; equal portions of soya flour and rice flour.
- Sweet pastry - 60g cornstarch, three quarters cup milk powder, one and a half cups coconut, 120g melted butter.
- Baking powder - one quarter cup bicarbonate soda and half cup cream of tartar.