The gluten-free plumcake it is the last recipe I prepared for my celiac friends, it is a dessert enriched with philadelphia, which made the dough moist and fragrant. After shortcrust pastry, muffins and sponge cake I decided it was time to try my hand at these flours so delicate and difficult to handle for beginners. I used the gluten-free mix Caputo, but the leavened cakes, fortunately, with rice flour, cornstarch and potato starch are always good, so you can use a mix of these starches (I suggest 6 parts of rice flour 2 parts of starch and 1 part of cornstarch) or any mix for gluten-free cakes you find on the market.
Just keep in mind that changing the mix of flour could change the degree of absorbency, so consider whether to put a little less flour, or if it is instead necessary to add a goccino of milk. The important thing, as always, if you have celiac friends, is that you use all certified ingredients without gluten and that you do not contaminate spatulas and bowls with ingredients that are not gluten free 😉
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