Chocolate Cake that is Gluten-Free 

Yet this multi-tiered cake? She completes the delivery. What was her move?  

If you're looking for a gluten-free flour substitute, but don't want to buy it,  

try making your own blend of nutty oat flour (which is naturally high in protein and provides structure), 

starchy sweet rice flour (which keeps the crumb supple), and xanthan gum. 

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We discovered that commercial oat flours (such as Bob's Red Mill) work best here, however you could also produce oat flour by blitzing rolled oats in your food processor. 

Because of their finer texture, flours that are milled in a factory make cakes that are softer and fluffier because they absorb moisture more uniformly. 

To achieve a deep chocolate hue and flavor, bloom unsweetened cocoa powder (preferably Dutch-process) in boiling water. 

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