Gluten-Free Grandma’s Apple Cake is a masterclass in adapting traditional comfort food to modern dietary standards without sacrificing texture. in this heartwarming yet technical tutorial, Chef Andrés Lara shares his family’s cherished recipe, re-engineered for a gluten-free environment. Mastering this Gluten-Free Grandma’s Apple Cake requires understanding how to replace the structural network of gluten with alternative flour blends and binding agents to create a moist, tender crumb.
Designed for cafés and home bakers alike, this course proves that “free-from” baking can be indistinguishable from classic pastry. You will learn the specific systems to produce a Gluten-Free Grandma’s Apple Cake that holds its shape, slices cleanly, and offers the nostalgic flavor profile of tart apples and warm spices.
The success of this Gluten-Free Grandma’s Apple Cake lies in the selection of apples and the batter chemistry. We utilize Granny Smith apples not just for flavor, but for their acidity and pectin content, which help tenderize the crumb and manage moisture retention during the bake.
Chef Andrés guides you through the formulation of the batter, ensuring that the Gluten-Free Grandma’s Apple Cake achieves a golden Maillard reaction and a fluffy texture. We address common gluten-free pitfalls—such as gumminess or dryness—by balancing the fat ratios and starch components effectively.
A great cake needs a textural counterpoint. This course teaches you to construct a Toasted Almond Crumble that sits atop the Gluten-Free Grandma’s Apple Cake. You will learn to create a topping that remains crunchy and nutty, providing a sophisticated finish to the soft interior.
By the end of this session, you will have a reliable, scalable recipe for Gluten-Free Grandma’s Apple Cake that fits perfectly into a professional display case or a family gathering, satisfying both gluten-free customers and traditional dessert lovers.
What is included in the recipe?
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