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Reply To: | C. Connolly |
Date: | Fri, 30 Oct 2009 10:26:28 +0000 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Thank you to the many people who responded to my request. Here are the mixes and a couple of great looking recipes. Carol
Namaste, GF Betty Crocker, Cherrybrook Kitchen, 1-2-3 Gluten free products, Cake on Hershey Cocoa box but add one tsp Xanthan gum, Glutenfreemixes.com is a dedicated GF/nut free facility and GF Pantry products.
If you can get the oriental white rice flour from a large supermarket or ethnic store, this one can't be beat, either for taste or ease of preparation. And cost is a fraction of what a mix is.
Bev in Milwaukee
Whipped Cream Cake
Preheat oven to 350º.
Grease an 8x12 inch pan. Sift dry ingredients:
1 1/2 c. oriental rice flour (a must!)
2 tsp. gluten-free baking powder
1/4 tsp. salt
Whip until stiff:
1 c. cold whipping cream
Add: 2 eggs
1 c. sugar
1 tsp. g.f. vanilla
Continue beating until no longer gritty.
Add dry ingredients, blend in w/ wire whisk. Pour into prepared pan. Tap on counter to remove air bubbles. Bake for 30-45 min, or until it tests done. Top w/ cinnamon sugar while still warm or cool well & frost.
Make a double recipe (& bake a bit longer) for a 9x13" pan.
(from The Joy of Gluten-Free Cooking, Juanita Kisslinger)
Black Magic Cake
1 3/4 cup white rice flour 2 cups sugar
3/4 cup cocoa 2 tsp. baking soda
1 tsp. baking powder 1 tsp. salt
1/2 cup oil (I use safflower) 1 cup black (brewed & cooled)
coffee (I use water instead of coffee)
2 eggs 1 tsp. vanilla
1 cup sour milk (add 1tsp. vinegar to milk and let set for 5 min.)
1 tsp. guar or xantham gum
Mix dry ingredients, and liquid ingredients, combine and beat.
Grease and flour 9X13 pan, bake at 350 for approx. 45 min. (I use a
glass Pyrex 9X13 at 325* for 45min. I have used round layer cake
pans also) Very rich... no frosting needed... I sprinkle
powdered sugar on it. HINT: don't let the kids "dance" in kitchen
while baking!
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