I made the assumption that the category with the greatest variety in composition and the one where having an opinion probably does matter, is all-purpose flour. In order to develop my own opinion, I pledge to have a gluten-free flour taste test.
3 different flours.
In the end, 1 winner.
|Prepping with all of the ingredients|
The Bob's Red Mill flour created a much "soupier" dough that was very easily poured into the pan.
Pamela's was the most non-gluten free like dough of the three, but still maintained a thick consistency.
All three cakes needed to be cooked longer than the 25-30 minutes recommended in the recipe. The pans I used we slightly smaller than the recommended size, so that may be the reason why. The problem this caused was that the edges of the cakes became more well done and altered the consistency.
For the frosting, I used Food Network's Best Chocolate Frosting Recipe which was really really REALLY good. Depending on the amount of milk added, you can make this a super fluffy light frosting.
|We took samples from the middle to get even cooking consistency|
The taste test was double-blind test and I had my friend assign the cakes 1-3 and give all 6 tasters a small piece of each. It was unanimous that cake #1 was too dense and did not have great flavor. The votes were split between cake #2 and #3. I voted for cake #3 because I liked the fluffiness and crumbly cake texture. I also felt that there was a smidge of a gluten-free aftertaste to #2. But today, 24 hours after the baking and tasting, they are both delicious.
Cake #1 - Bob's Red Mill
Cake #2 - Domata
Cake #3 - Pamela's
Obviously a different recipe, a different pan, a different day could yield different results. For now, I will stick to Pamela's and give Domata another try.