Gluten-free baking can be so finicky that using weight ratios rather than volume measurements allows us to obtain a more precise product. Okay, bakers say this is true no matter what, but Gluten-free baking needs all the help it can get to create lofty, risen, structured results. You know what I’m talking about. Baking gluten-free by weight can actually give us the freedom to create new recipes or alter our favorite gluten-full recipes. Think about it: white flour weighs in differently than sorghum cup for cup. So why substitute a cup? Substitute the weight instead. It makes perfect sense.
With the “change” of weather here in Austin, I decided to go with something autumnal, which often translates to “spices”. If you know me at all, you know cloves and cinnamon and the like aren’t really my bag. But cardamom. How I love cardamom. And my favorite fall fruit paired with cardamom? Pears. Pears infused with cardamom. Black pepper. Fresh nutmeg and maybe a hint of the cinnamon to round it out. Now those spices I can get behind.
I have now tested this creation many times to make it absolutely perfect: I’ve eaten it for breakfast, afternoon snacks, and several times instead of dinner. My favorite version does not follow Rhulman’s Ratio to a T: I went very light on the sugar as it was unanimous amongst my tasters that the less sweet versions were the favorite.
Using the sorghum and rice flours gives this bundt cake an amazingly light texture while the yogurt and olive oil give it the perfect moistness. Be sure to use stone ground brown rice flour. The first version I made used regular brown rice and it left the cake with a grainy texture that did not work with this recipe.
If you like cardamom and pears, this is a must-try.