How to adjust this pistachio cake recipe to make it GF friendly
I want to recreate this pistachio cake and make it GF so coeliac family members dont feel left out
I want to use ‘ FREEE foods gluten free self raising flour’ as it has xantham gum naturally inside it
But how would i adjust the recipe as the recipe states plain flour hence the adding of the baking powder and bicarbonate of soda
Do i not add in any baking powder now or adjust?
Do i tweak anything else
This is the recipe i want to follow
Pistachio Cake
▢ 1¼ cups (175 g) pistachios - raw, unsalted
▢ 2⅓ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
▢ ¼ cup (25 g) cornstarch
▢ ½ tsp baking soda
▢ 1 tsp baking powder
▢ ½ tsp salt - omit if using salted butter
▢ ½ cup (113 g) unsalted butter - room temperature
▢ ½ cup (105 g) unflavoured vegetable oil - I use canola
▢ 1⅔ cups (332 g) white granulated sugar
▢ 3 large eggs - room temperature
▢ 1 tbsp vanilla extract/essence
▢ ½ tsp almond extract/essence
▢ 1 tsp white vinegar
▢ 1½ cups (336 g) buttermilk - room temperature, see note 5 if using a homemade buttermilk substitute
▢ Few drops green food coloring (optional) - gel and liquid are both fine as you only use a small amount