I’ve been pondering gluten-free Serendib some more. One thing I want to do is try to make gluten-free versions of love cake and rich cake — but the tricky thing is that it’s kind of an expensive and time-consuming thing to experiment with, because it’s a really small amount of flour and a lot of nuts and dried fruit for both cakes.
Both cakes use semolina normally, so I’m going to try a simple swap out of fine polenta for the love cake first, I think, and see how that works. From researching gluten-free baking online, it seems like a 1:1 swap is appropriate? But if anyone has any tips on that, they’d be appreciated.
Should I be concerned about adding a corn flavor to the cake?
An alternative option is to do a blend of coconut flour & almond flour, but a) that requires changing the ratios of the flour (complicated), and possibly adding even more eggs to combat the way coconut flour soaks up moisture, and b) it won’t give the characteristic yellow color of love cake, I imagine. So I’m hesitant.