Can I substitute spelt flour for plain flour? (DH is wheat intolerant). Also, this might be a dumb question, but if I want to use beetroot juice, do I just used the canned stuff?
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Can I substitute spelt flour for plain flour? (DH is wheat intolerant). Also, this might be a dumb question, but if I want to use beetroot juice, do I just used the canned stuff?
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Hi TC, I am really not sure on using spelt flour. I would google and read lots on differences between the two (i would do it and tell you all about it, but I'm on my phone, and its too hard :redface:), then make any adjustments (to liquids, etc). Trial and error really there.
Re the tinned beetroot juice, I wouldn't. Tinned stuff like that has a totally different taste to fresh, and the liquid, to me, from the tinned beetroot, is quite vinegary, and would affect the end taste of the cake.
I made cupcakes on the weekend, iced, and delicious! I actually ground the castor sugar with a mortar and pestle so that the icing wouldn't be grainy...... :redface:
Thanks Netix. I didn't think the tinned stuff would be suitable but wanted to check as I've never seen fresh. I'll stick with food colouring to keep it simple while I experiment with spelt flour.
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Your greengrocer will have fresh beetroot, your supermarket may not. I find using food colour easier as we really don't eat beetroot, and I'm probably lazy. And I'm not 100% sure on quantity of liquid from the beetroot, and how much more flour to add, etc. This way, I know I need 60mLs of colour, and that much flour.
As for the flour, do let us know what result you get with the spelt flour.
Good luck. :)
Damn. I bought SR flour today because I need to make this cake tomorrow....Just saw it uses plain flour....
Opinions on whether SR Flour would be okay if I omit the baking soda??
Omit the baking soda and use regular milk instead of buttermilk. As the buttermilk would react with the bicarb to create a better rise.
And just to clarify the buttermilk will react with the raising agents in the SR Flour which will make it rise more than needed. Great for pancakes, not so great for cakes ;) The buttermilk is there to react with the bicarb to create a better reacting and rise more with the bonus of flavour.
Fanks :)
I have three words for you ladies....
Red. Velvet. Fudge.
<drool>