Mime-Version: |
1.0 |
Sender: |
|
Subject: |
|
From: |
|
Date: |
Mon, 1 May 2006 14:39:52 -0400 |
Content-Type: |
text/plain; charset="windows-1252" |
Content-Transfer-Encoding: |
quoted-printable |
Reply-To: |
|
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
<<Disclaimer: Verify this information before applying it to your
situation.>>
Dear Listserve Subscribers:
Happy May Day!
Orgran Gluten Free Gluten is now on sale for just $3.83 for the month of
May, that is a 15% discount! Order on-line at www.efoodpantry.com. Try
this delicious cake made with GFG too! You can find Organ's complete line
of Gluten Free products at www.efoodpantry.com
Traditional Continental Cake with Orgran GFG
INGREDIENTS
300 ml warm water
2 cups maize starch
½ cup rice flour
1/3 cup skim milk powder
½ cup Orgran gluten free gluten (GfG)
¼ cup (60 g) melted margarine
½ tsp salt
½ cup raw sugar
2 fresh eggs (lightly beaten)
1 tsp lemon essence
2 tbs poppy seeds
4 tsps gluten-free baking powder
1 sachet (7 g) dry yeast (Tandaco)
DIRECTIONS
Preheat oven to 170°C.
Mix margarine and sugar until light and fluffy.
Add all dry ingredients and mix well.
Add beaten eggs and warm water and mix well again.
Spoon into greased cake tin and allow to stand for approximately 15-20
minutes (covered with a clean tea towel).
Bake for approximately 35-40 minutes. (Cake should be golden brown when
baked).
Cool on a wire rack.
Sultanas and vanilla essence can be used for a cake variation (replacement
for Lemon Flavour and Poppy Seeds).
Wishing all Moms a Happy Mother’s Day!
Joleen Oest
and all of us here at Efoodpantry.com
1-800-238-8090
www.efoodpantry.com
*Support summarization of posts, reply to the SENDER not the CELIAC List*
*******
To unsubscribe, email: mailto:[log in to unmask]
*******
|
|
|