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SYLVAN BORDER FARM LEMON CAKE MIX.  www.sylvanborderfarm.com

       I tried this cake at the GIG conference and loved it!  It made a
lovely and high bundt pan size from one package.  The flours used are a
combination of potato starch, white rice flour, brown rice flour,
amaranth flour, quinoa flour, white cornmeal, garbanzo bean flour and
soy flour.  I think the key was the glaze poured on after the cake came
right out of the oven.  The cake was very flavorful and moist with good
texture, not heavy. The president Joan Wade sent me the glaze recipe. I
plan to serve it next week for a tea for “civilian” ladies. 

 

Lemon Glaze

½ cup butter or margarine, 1 cup sugar, ¼ cup water, ¼ cup lemon juice.
Heat to boiling and boil for only one minute.  Pierce cake in several
places with a wooden skewer and spoon glaze over the cake.  Cool in pan.
Turn onto serving plate.  Enjoy!

 

(I have no interest in the company; I just have a sweet tooth!)

 

Janet in Houston

Houston Celiac Support Group

www.houstonceliacs.org <http://www.houstonceliacs.org/>  

 

 

Janet in Houston

Houston Celiac Support Group

www.houstonceliacs.org

 

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *