Chocolate almond cake ingredient help needed
Hi everyone,
I am being asked to change a delicious cake slightly so that it can be sold as "flour-less" for their gluten sensitive shoppers. The buyers love the taste of the cake as is. The cake has:
100 grams almond flour
3 Tab sifted unbleached cake flour
125 gr. chocolate
little van extract
100 gr. butter
5 egg yolks, 4 egg whites
100 gr. sifted powdered sugar
It is made in a 9 in pan. I need to take out the cake flour. Can I substitute same amount cake flour with potato flour which I have available?
I did call King Arthur, they seemed unsure, but came up with using 3 Tab KA gluten free flour baking mix and 1/4 tea xanthum gum. I would rather not use the xanthum gum. Is the 3 tab cake flour providing a lot of structure to this cake? How would you slightly change this delicious cake to make it flourless so I can sell it wholesale? Or should I just increase the almond flour slightly? What do I do?
Thanks for your advice! Waiting patiently so I can retry this cake and get an ingredient label finalized.