What is the trick to gluten free baking?

The biggest trick to gluten free baking is balancing moisture and structure. Because gluten provides elasticity, replacing it means using the right flour blend, eggs, and binders like xanthan gum. Weighing ingredients instead of relying on cups also prevents dryness. Resting the batter for a few minutes before baking can help the flour hydrate fully, resulting in a smoother texture.

Can I use gluten free flour in a fruit cake?

Yes, you can replace wheat flour with a gluten free flour blend in most fruit cake recipes. The key is choosing a high-quality blend that includes rice flour, potato starch, or tapioca flour. Adding a binder like xanthan gum prevents crumbling. Since fruit adds moisture, be mindful of baking time—it may need a little longer in the oven.

What is a 3 ingredient peach cake?

A 3 ingredient peach cake is a simplified version of the dessert, often made with just cake mix, canned peaches, and butter. While quick and easy, it doesn’t deliver the same flavor and texture as a homemade Easy Gluten Free Peach Cake made with fresh peaches and yogurt. The full recipe is worth the effort if you want a cake that truly shines.

What is a substitute for xanthan gum in gluten-free cake?

If you don’t have xanthan gum, you can use psyllium husk powder, ground chia seeds, or flaxseed meal as substitutes. These ingredients act as natural binders, helping hold the cake together. Keep in mind that substitutions may slightly alter the texture, but the cake will still be delicious.

Easy Gluten Free Peach Cake – The Best 5-Step Recipe Guide

Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: Gluten Free
Ingredients: 100 g sugar; 50 g light brown sugar; 55 g unsalted butter, melted; 40 g sunflower oil; 75 g plain Greek yogurt; 2 large eggs; 1 tsp vanilla bean paste; 240 g gluten free flour blend; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp xanthan gum; 1/4 tsp salt; 3 medium fresh peaches

Ingredients

Scale

100 g (½ cup) caster/superfine or granulated sugar

50 g (¼ cup) light brown soft sugar

55 g (½ stick) unsalted butter, melted and cooled until warm

40 g (3 tbsp) sunflower or vegetable oil (or another neutral-tasting oil)

75 g (⅓ cup) full-fat plain or Greek-style yogurt, room temperature

2 US large/UK medium eggs, room temperature

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

240 g (2 cups) plain gluten free flour blend (without xanthan gum)

1 tsp baking powder

½ tsp baking soda

½ tsp xanthan gum (omit if flour blend already contains it)

¼ tsp salt

3 medium fresh peaches, pitted (not overly ripe, unpeeled)

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Instructions

1. Preheat the oven to 350ºF (180ºC). Adjust the rack to the middle position. Butter and line a 9-inch springform pan with parchment.

2. In a large bowl, whisk caster sugar, brown sugar, melted butter, oil, yogurt, eggs, and vanilla until smooth.

3. In another bowl, whisk together the gluten free flour, baking powder, baking soda, xanthan gum, and salt.

4. Add dry ingredients to wet and stir until a smooth batter forms.

5. Slice 2 peaches into ½-inch slices and fold them gently into the batter.

6. Pour batter into the prepared pan and smooth the top. Slice the last peach and arrange decoratively on top.

7. Bake at 350ºF for 45–50 minutes until golden brown and a toothpick comes out clean. Cover loosely with foil if browning too quickly.

8. Cool in the pan for 15 minutes, then transfer to a wire rack. Dust lightly with powdered sugar before serving.

Notes

If your flour blend already contains xanthan gum, omit it from the recipe.

For extra flavor, add a pinch of cinnamon or cardamom to the batter.

Frozen peaches can be used, but thaw and drain well before adding.

Storage: Store covered at room temperature for 3–4 days, or refrigerate up to 5 days.

Author: Aaron
Prep Time: 20 minutes
Cook Time: 45 minutes
Cuisine: Gluten Free
Diet: Gluten Free