Gluten-free brown butter spice cake
Cakes
Inspired by a recipe that Heidi Swanson posted on 101cookbooks.com, I couldn't wait to convert it to gluten-free! <br /> <br />I decided to go for a brown-rice/quinoa flour mix, with a little potato starch to hold things together and give lightness. If you haven’t yet tried quinoa flour, it is amazing. Yes, it has a strong flavour that may be off-putting to some. But paired with equally strong flavourings like the garam masala and also with the lovely sweetness of the roasted pumpkin puree, its grassiness is almost undetectable. It adds a beautiful light texture to baked goods, as well as much needed moisture in gluten-free baking.
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