It's Gluten Free Ratio Rally time and this month I'm hosting! If you're new to the rally, check out this post from Shauna of Gluten Free Girl & the Chef to read about the very start of the rally. Based off of Michael Ruhlman's Ratio, this great group of gluten free bakers gets together each month to work on ratios for a specific baked good.
Since I joined the group earlier this year, I have to say - I've learned so much more about the science behind baking. I never thought I would be making bagels or angel food cake from scratch at home. In fact, I never thought I would make cake at home ever again, as all my early trials of gluten free cake baking ended up with shriveled and rubbery looking ones.
This month we're working on bundt cake; which we figured would be similar to the ratio for pound cake. Ruhlman's ratio for that is 1 part butter: 1 part sugar: 1 part egg: 1 part flour. Since I wanted to make a pumpkin bundt - I adjusted the ratio accordingly to include the puree. I assume if you wanted to used some other kind of fruit puree you could use a relatively similar ratio to the one I ended up with. My ratio turned our to be 2 parts butter: 2 parts sugar: 3 parts pumpkin puree: 3 parts egg: 4 parts flour.
Check out the other delicious (and quite seasonal) flavor combinations the rest of the ratio rally dreamed up;